Pan-roasted Yams with Mushrooms

Pan-roasted Yams with Mushrooms

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  • 2 tablespoons high-heat oil, divided
  • 1/2 cup sliced shallots
  • 2 cloves garlic, minced
  • 4 slices prosciutto, chopped (optional)
  • 1 teaspoon chopped fresh marjoram
  • 1 1/2 pounds yams, scrubbed and cut into 1/2-inch cubes
  • 2 cups sliced mushrooms (shiitake, crimini, chanterelles, etc.)
  • Salt and pepper, to taste
  • 1/4 cup balsamic vinegar
  • 1/4 cup toasted pine nuts
  • 2 tablespoons chopped fresh parsley


Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add shallots, garlic, prosciutto and marjoram; cook until shallots are soft, 5 to 7 minutes. Add yams and cook until golden and tender, stirring occasionally, about 20 minutes.

Remove yam mixture from the skillet, add remaining oil and cook mushrooms until tender, 8 to 10 minutes. Return yams to the skillet and season with salt and pepper.

Toss balsamic with cooked yams and mushrooms. Cook over low heat, stirring occasionally, until sauce thickens, 5 to 10 minutes. Remove from the heat and stir in pine nuts and parsley. Serve warm or at room temperature.

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