“See now the power of truth; the same experiment which at first glance seemed to show one thing, when more carefully examined, assures us of the contrary.”
So Simple, So Delicious!
This is a recipe I’ve made with white potatoes for some time to RAVE reviews. I’ve wanted to try it with sweet potatoes for awhile, but as is often the case with sweet potatoes moisture (or lack thereof) can prove problematic when roasting in this fashion. And so, today is experiment day.
I bought two ENORMOUS sweet potatoes, cut them both in half, peeled one half of each and cut all into wedges. I steamed one of the potatoes to just before fork tender and left the other one fully raw. Placing them in separate roasting pans, I tossed both with the same marinade and roast, checking often as they can blacken just way too quickly.
And the winner is…
I love it when the most straight-forward and simple method proves to be the best method as well!
Enjoy & Namaste!
- 2-3 large sweet potatoes
- 2-3 TBSP olive oil
- Fresh rosemary and thyme, finely chopped (almost any other combination of fresh yet tougher, woodier stemmed herbs will work)
- I large clove garlic, minced with salt and herbs
- Preheat oven to 450
- Scrub potatoes and cut into wedges leaving skins intact
- Combine herbs, garlic and olive in a small bowl
- Toss herb mixture with potatoes to coat
- Bake, turning periodically until golden and tender
- Time will vary depending on moisture in potatoes