Monday, February 22, 2010
rosemary roasted sweet potatoes
Roasted sweet potatoes make an easy and quite lovely accompaniment to any meal, and I find these particularly good. With their natural sweetness, dusting of rosemary, and slight hint of cayenne, they satisfy all the taste buds (except maybe the pucker taste buds...but who wants to satisfy those during the main course???). These are especially wonderful when drizzled with honey before serving.
This recipe can be easily cut down or expanded. My directions make about four servings.
Start with two sweet potatoes...it's a logical beginning. Try to find potatoes that are as even in width as possible.
Peel your sweet potatoes and cut off and discard the small, pointy ends. Then, cut them into 3/4 inch thick rounds.
Have you ever noticed that sweet potatoes bleed? and it's white? I find it very strange...and somewhat disturbing. Like I'm hurting them...
Poor little guy....
But I digress. Moving on...
Put your rounds in a large bowl and toss them with the following seasonings: 1-2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon crushed rosemary, 1/2 teaspoon chili powder, 1/2 teaspoon freshly ground pepper, 1/4 teaspoon cayenne pepper.
Next, layer your herb-coated rounds on a baking sheet covered in foil and well-coated with cooking spray. Try to ignore the fact that they are still bleeding...and staring at you...
Tightly cover your baking sheet with foil. This step is very important...it keeps them from staring at you and making you feel guilty...really!
Okay, not really. It actually aids in the cooking process. The not-staring thing...well, that's just a bonus.
Put your well-wrapped baking sheet of crying potatoes into a COLD oven. That's right - no preheating! Turn on your oven to 425 degrees and cook for 30 minutes.
Once that 30 minutes is up, open your oven and carefully remove the top layer of foil (no burning yourself!).
Once you've taken the foil off, place the potatoes back in for another 10-25 minutes, or until the bottoms are golden. Be sure to check your potatoes at this point. My oven is notorious for burning the bottoms of things while leaving the tops undercooked. You really don't want to burn your potatoes' bottoms. After all...you've already made them bleed. Enough is enough...
Once the bottoms are nice and golden, carefully flip them over. I suggest using the thinnest spatula you have. The potatoes are sticky at this point (they are caramelizing after all) and they like to try to stick to the foil. Once you've flipped them, put them back into the oven for another 15 minutes or so until the bottom edges are golden brown. Once you've achieved the perfect caramelization (is that a word?), pull them out of the oven and marvel at your handiwork.
Slightly crisp...incredibly tender...delectably sweet...satisfyingly savory...with just a hint of cayenne. Perfect!
Rosemary Roasted Sweet Potatoes
2 sweet potatoes, peeled and cut into 3/4 inch rounds
1-2 T. olive oil
1 t. salt
1 t. rosemary
1/2 t. chili powder
1/2 t. pepper
1/4 t. cayenne pepper
In a bowl, toss all ingredients together until well coated. Place sweet potatoes in single layer on baking sheet covered in foil and coated with cooking spray. Tightly cover the sweet potatoes in another layer of foil. Place in a cold oven. Turn oven to 425 degrees and cook for 30 minutes.
Remove baking sheet from oven and remove top layer of foil. Place back in oven and cook for 10-25 minutes, or until bottoms of potatoes are golden.
Remove baking sheet from oven and flip potatoes over. Return to oven and cook for another 15 minutes, or until bottoms of potatoes are golden.
Note: If you want to further reduce the fat content, forgo the olive oil. Instead, place potatoes on baking sheet sprayed with cooking spray. Then, spray the potatoes with cooking spray and sprinkle seasonings on top. The end product won't be quite the same, but you will save on fat while still getting quite a bit of flavor.
Nutrition: 89 cal, 4g fat, 1g sat fat, 0g trans fat, 0mg cholesterol, 621mg sodium, 14g carbs, 2g fiber, 3g sugar, 1g protein, 187% vit. A, 3% vit. C, 3% calcium, 3% iron.