Sliced & Roasted Sweet Potatoes

Related: RW&G Recipes

Some of us have been living a lie. Some of us think that sweet potatoes are strictly a Thanksgiving food item. Some of us think that sweet potatoes are only tasty when smothered with marshmallows.

Turns out that sweet potatoes, in addition to being a super food, are also a super supper food.

Let’s unleash the awesomeness of the sweet potato, shall we? This recipe will work as a main dish if you’re feeling veggie. It also pairs beautifully with roasted meats and black beans. It’s inspired by a white potato recipe from my maternal grandmother’s kitchen, though I’ve tinkered with it by adding cinnamon and rosemary which enhance the flavors of the sweet potato.

Oh, and be sure to visit this site later in the week when we’ll take a second look at sweet potatoes starring in a weeknight meal!

Serves 4 to 6

Ingredients

4 sweet potatoes, rinsed and sliced into thick, chunky rounds
2 Qts. water
2 Tbsp. olive oil
Salt
Pepper
Cinnamon
3 sprigs fresh rosemary
1/8 cup  shredded Italian cheese (Grana Padano recommended)

Method

Preheat oven to 350. Grease an 11 x 7 inch pan with olive oil.

Place water in large pan. Add potato slices. Bring to hard boil. Do not reduce heat and do not cover. Boil 5 minutes or until largest chunks of potato yield to the press of a fork. Drain but do not rinse potatoes. Set aside.

In a glass or metal bowl, mix 2 Tbsp. oil with a pinch each of salt, pepper and cinnamon. Mix. Add potatoes and toss well to coat the vegetables. Place potatoes in greased pan. Add rosemary. (The potatoes–and your home–will be infused by the scent of the herbs as they roast.) Add an extra dash of pepper and salt, if desired. Top with cheese. Place the pan in the oven.

Cook uncovered for 40 minutes. If you’re roasting a bird, then it’s fine to put this dish in the oven as your main dish cooks.

Photos

Scrub the potatoes well and then slice them into chunky rounds.

A good quality flaky salt is a beautiful thing. Like snow.

Be sure to use an ample pot so that the water doesn't boil over.

Assembling ingredients for the baking stage. That's my late mother-in-law's steel bowl. I love it.

Cinnamon and rosemary make for a delicious pair--and a marvelous scent!

To the oil, add a pinch each of salt, ground pepper and cinnamon. Mix.

Drain but do not rinse the potatoes in a colander.

Add the potatoes to the bowl and coat them well with the oil and spice blend.

I like the shreds, but you could use grated cheese. This is fancypants Grana Padano.

Ready to roast.

Allow to cool slightly before serving.

Delicious and a lovely shade of orange with nary a marshmallow in sight!

Explore More:

• I’m working on compiling recipes from my kitchen–and that of my mother and her family. You can read what I have thus far here.

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2 Comments

Filed under Soil to Plate

2 responses to “Sliced & Roasted Sweet Potatoes

  1. One of the things I like to do with sweet potatoes is slice them *really* thin (I have an electric guillotine type thingie), sprinkle lightly with olive oil and sea salt and a touch of pepper, then bake in the oven at 350F. I leave them in until they’re just starting to get truly crispy, but some people like them more soft – it’s a personal choice. I serve these instead of chips while watching movies with the kids – they’re so yummy! And they really help with the cravings some of us have for something both sweet AND salty. ;)

  2. poprice

    How long does it take to bake them, Allyson? I recall your sharing this tip before, but I’m curious as to how long to bake them.

    Maybe I’ll try them here and put the recipe up with a link to your site? I’d probably do the sweet version like the ones we had in Louisiana. Sweet and savory sweet potatoes… mmmmm…