Thursday, July 18, 2013

Roasted Mushroom and Sweet Potato Goat Cheese Mash

It is incredibly hot here in the I don't even have to work out and I already sweat balls, but thankfully I got to the gym anyways for a lifting session and did hang snatches, bench press, and some plyos among other things. Granted I did feel like I was going to pass out afterwords, but still so worth it. I didn't even feel like eating a lot of food afterwards but had been craving a sweet potato (post weights clean carbs am I right?) mostly because I always crave them and honestly don't see the obsession ending anytime soon...but I'm not mad about it.

I also had some mushrooms that I wanted to use up before they went bad, so that is where my brainstorming process started. Wasting food is a huge pet peeve of mine, and I already had to throw away an eggplant because it didn't survive the heat :((( I figure you can't really go wrong with roasting things, so I decided to move from there. Have I mentioned by the way that having a toaster oven is one of the best things ever? It is so great for when I am lazy to use the oven or am not trying to make a lot of food. (Sidenote: when I was getting our apartment I was able to score a beautiful knife set, toaster oven, and coffee maker on Craigslist all for $25, one of my proudest moments ever...I will have to post pictures eventually).

Anyways, what ended up happening was this: a nice and light mix that you can have just by itself, as a snack with celery or any other vegetable, or as a side to some grilled meat or something. The great thing is, you do not even need a lot of the goat cheese to get the great taste, and the sweet potatoes easily play up the creamy texture.

Roasted Mushroom and Sweet Potato Goat Cheese Mash
Roasted Mushroom and Sweet Potato Goat Cheese Mash

Roasted Mushroom and Sweet Potato Goat Cheese Mash


  • 1 medium to large sweet potato with skin, roughly chopped 
  • 10 Crimini (or any other kind) mushrooms
  • 2 tablespoons herbed (or regular but herbed is amaze) goat cheese
  • 1 small onion, or a couple of pearl onions (optional, same directions as mushrooms)
  • 1 tbsp olive oil
  • salt
  • lemon pepper (regular would work too)


1. Grease a sheet with olive oil, and roast the chopped sweet potato in a (toaster) oven. This should go pretty quickly, but could depend on the strength of your oven as well as the size you cut your potatoes. I would say that around 20 minutes in the oven at 375 should do it.
2. After waiting about 10 minutes because they roast quicker, add the mushrooms to the sheet and sprinkle all vegetables with salt and ground lemon pepper.
3. When the sweet potatoes are soft, remove everything from the oven.
4. Transfer the sweet potatoes into a bowl, and mash them with a spatula or other effective utensil on hand until they reach your desired consistency. You can mash completely, or leave them a little rough like I did, because I like the chunks...
5. Finely chop your roasted mushrooms (I learned that a sharp knife makes this job a lot easier, and stir into sweet potato mixture.
6. Add in the 2 tbsp of goat cheese, and microwave to melt a little if necessary. When the goat cheese melts a little it becomes kind of translucent, so it isn't very noticeable, but the taste is definitely there!
7. Add more goat cheese/salt/pepper as you feel is necessary.

You're done, go eat!

Ps. Does anyone else have any obsessions to share so mine of sweet potatoes, goat cheese and toaster ovens don't feel so weird? (or feel even weirder, which is completely fine too). Feel free to share!


  1. Sweet potatoes+goat cheese can only be crazy awesome! Love this!

    1. Thanks! Definitely can't go wrong with goat cheese or sweet potatoes :)

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