I picked up two varieties of sweet potatoes from Webb City's Farmer's Market: traditional orange and an interesting white I'd never seen before. The vendor told me there isn't much difference, maybe just the white being a bit more mild. I actually don't really like sweet potatoes very much, but I've been cooking them once a week or so since our district's Mercy vegetable challenge. I eat a lot of vegetables now that I never ate before that challenge. Thanks Rachel and Mercy!
Step 1: Preheat the oven to 475º, gather ingredients, and wash produce. I mentioned yesterday that I don't like many baked goods. I really just don't like much of anything that is sweet. Therefore, I cook my sweet potatoes with salt, pepper, garlic, yellow onion, and olive oil. Unfortunately, I didn't have any fresh rosemary on hand.
Step 2: peel and slice the potatoes. I made them look like french fries, but you could dice them or cut them into wedges as well. I'm trying to trick my husband and daughter into thinking the white sweet potatoes are french fries.
Isn't my Booher cutting board fun? I received that as a gift from my dear aunt a few years ago. I'm visiting her next weekend, and will be sure to post about that fun road trip!
Step 3: Combine all ingredients into a bowl and mix well.
Step 4: spread the potatoes on a rimmed baking sheet covered with parchment paper (shown here) or foil. This isn't required, but makes clean up much easier. Try to keep them in a single layer so that more surface area is exposed. The more surface area, the better the roasting, and we know roasting = delicious crunch. Roast for about 10 minutes, flip, and then roast another 15 or so until they are tasty and beginning to brown.
You'll want to serve these pretty quickly after you remove from the oven because they taste much better when hot. I eat them just plain, but you could serve with ketchup or a garlic aioli. Tonight, we had them with lamb and cheesy grits. Delicious!