 |
Until I started cooking for myself sweet potatoes had always been something that was laden with a heavy caramelized sugar syrup. I do not necessarily mind them with all the added sweetness but I do like them a better served savory.
We eat sweet potatoes often, and not just for Turkey Day. We eat them because they are so good for you and, my one customer who is not so taken with the idea of eating vegetables, happens to love these. Anything to boost his intake of highly nutritious foods.
Make this for Thanksgiving instead of your usual super sweet version. OK, Maybe your grandma did not make them with a coating of brown sugar or marshmallows, this might be your new favorite.
These have a buttery flavor and there is not a speck of butter in the dish. There are a variety of jewel colored sweet potatoes in the supermarket, mix them up. This recipe is very easy but also delicious!
2 sweet potatoes, peeled and sliced into large matchsticks
2 Tbsp grape seed oil or olive oil
coarse sea salt
a sprig or two of fresh rosemary
Preheat oven to 400F. Toss the prepared sweet potatoes in olive oil. I used a half sheet pan (jelly roll pan) but a earthenware dish or cast iron will work equally as well. Spread the oiled potatoes on the pan in a single layer. Sprinkle with salt to your liking. Toss some rosemary in with the potatoes.
 |
||
|
Roast until crispy, turning half way through cooking. Total time was about 30 minutes depending on oven temp, how long it takes to turn them over, etc.
Enjoy with what ever. We ate them with Alaskan king crab legs, strange combo? Maybe, but it was so tasty. If you have never had the pleasure here is a picture of one of the creatures from Wikipedia.
 |
