2 tsp olive oil7 cups sliced mushrooms 1/3 cup shallots, finely chopped 1/2 tsp salt 1/2 tsp black pepper 1 1/2 tbsp chopped parsley 4 cups sweet potatoes 1 cup fontina cheese 1/2 cup chicken broth
In a skillet saute mushrooms and shallots until tender. Add chopped parsley and mix together. In a medium casserole dish place half of the sliced sweet potatoes, add half of the mushroom mixture, followed by half of the cheese. Continue one more layer in the same order. Cover and bake at 425 degrees for 30 minutes. Uncover and bake for 20 more minutes.
Casey Dunlap, RD/LD
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