Tuesday, December 17, 2013

Sweet Potatoes are Your Friends

To many of us, these weird looking tubers make an appearance once a year or so, filling pie shells, or topped with mini marshmallows.  I used them on Thanksgiving for a wonderful casserole, mixed with butter, brown sugar and topped with pecans.  Pie filling posing as a side dish.

Afterwards there were unused sweet potatoes left in my fridge.  Not up for a brown sugar binge, I searched, and I found.

Thank you, Chicagolist.

Heat your oven to 375 degrees.  As it warms, scrub clean your tubers, then cube (skins, warts and all).
Toss them in a baking dish, add a teaspoon of salt and a tablespoon of olive oil per potato, and toss again til they are well-coated. 

(You can add pepper and a dash of cayenne--but this way the subtle sweetness is more pronounced)

Roast for 20 minutes, remove from oven, mix them up, return to oven for another 10-20 minutes until a bit crusty on the exterior and meltingly tender on the interior. 

Divine. I promise you, too, will thank Chicagolist.