Roasted Sweet Potatoes

19 01 2010

As long as I can remember, my mom has prepared roasted potatoes. We loved them ever so dearly. We served them for guests, ate them on the fly for a quick meal, and pretty much got burned out on roasted potatoes.  One day, my mother, the creative genius that she is (and not even the chef of the family), asked herself, “why can’t we try these with sweet potatoes?”  Lo and behold, we found the PERFECT quick fix for your starch side dish, and isn’t this a winter veggie? Check out our list, here. Seriously, this is so much easier than running to get fast food, AND it is so much better for you.  Plus, it is a new twist on the classic southern preparation of sweet potatoes, which has too much sugar and fat to eat more than once a year at Christmas.


Sweet potatoes (buy as many as you want to eat. General rule is 1 per person)

Garlic (as much as you can handle. We like it a lot.)

6 Tablespoons Olive Oil

2 tablespoons salt


Preheat your oven to 350 degrees.

Wash and peel your sweet potatoes. Cut the potatoes into quarters.  The best way to do this is to cut the potato in half, long ways, and then lay the flat side on the cutting board, cut in half again and then horizontally creating about 8-10 smaller pieces (or larger if you prefer them that way).

Peel and chop your garlic. I wouldn’t recommend a garlic press for this meal, as the slices of garlic mingling with bites of sweet potato is heavenly. 

Place the potatoes and garlic on a sheet pan, sprinkle olive oil and salt. Place in the oven.  The potatoes will take 22-30 minutes (or longer) depending upon your oven. You want the potatoes to be soft and edible.  For a crispy version, keep them in the oven a bit longer. 




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