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