Wednesday, November 26, 2008
Rosemary Roasted Sweet Potatoes
Sweet potatoes may very well be my favorite food, and it's not just because they're native to South America... though it doesn't hurt. Not only are sweet potatoes truly scrumptious, they're quite good for you! (Think fiber, beta carotene (they are orange, after all), and vitamins A, C and B6.)
This recipe (if you can call it that) is shamefully simple. But beware, it's so good you'll be tempted to make it every night. I just eye-ball the quantities so if you're a stickler for measurements, my apologies in advance.
Sweet potatoes (they'll shrink by half when roasted)
Extra Virgin Olive Oil
Red pepper flakes (Some Like it Hot)
Preheat the oven to 400.
It's up to you how you slice 'n dice the sweet potatoes but I like to cut them into rough matchsticks. (Wedges and cubes work, too.) Toss the sticks in a few glugs of olive oil and sprinkle generously with chopped fresh rosemary, kosher salt, and red pepper flakes if you like a kick.
Roast the potatoes, tossing once if you have the patience, "until they're done." Don't be afraid to go past the fork-tender stage. Sweet potatoes are at their best when you let them get really caramelized on the bottom. Take them out just before they look burnt.