Name: Roasted Sweet Potatoes with Mushrooms and Shallots
Yield: 6 side-dish
Ingredients: Nonstick vegetable oil spray; 1/4 cup low-salt chicken broth or vegetable broth; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch chunks; 10 large shallots, peeled, halved through root end; 4 bay leaves; 2 tablespoons plus 1 teaspoon chopped fresh marjoram; 8 ounces large fresh shitake mushrooms, stemmed, caps quartered; 3 tablespoons chopped fresh parsley

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