Roast Sweet Potatoes
July 28, 2011 § 2 Comments
When I was growing up, I never really paid much attention to sweet potatoes or “camote” as they call it in my part of the world. An occasional “camote-cue” during recess time in school sums up my bond with this root crop – and only if the “banana-cues” (my all-time comfort food) available are all dried up and yucky. In recent years though, I’ve developed a deep affection for sweet potatoes that, despite its name, is not related to potatoes at all.
A highly nutritious vegetable, it has become a staple in my kitchen. I particularly like the orange-colored variety as it has a more distinctive sweet flavor and having more beta-carotene than those with lighter colored flesh added to its appeal. And as with all kinds of sweet potatoes, it is rich in complex carbohydrates, dietary fiber, vitamin C and B6. How can you not love that?
I’ve always had it as a sweet treat but I recently discovered that its sweetness is a delicious contrast to savory ingredients. I don’t remember anymore where I came across the idea but my favorite way to make this simple dish is to slice* the sweet potatoes as desired, sprinkle some sea salt, herbs and spices and blend with a bit of EVOO (extra virgin olive oil). Roast until sweet potatoes are somewhat caramelized or tender. If I’m in the mood for some heat, I add Paprika or a bit of Cayenne Pepper.
In the photo, I added flat leaf parsley, some rosemary and probably even some fresh thyme — giving it a slightly peppery / minty tang. Either way I give my 2-thumbs up to this tasty side dish that sometimes suffices as a snack or even a quick meal.
Try it too with cumin, coriander and lemon or lime juice; how about your favorite cheese and bacon? Or just plain salt and pepper… the possibilities are endless.
* There is no need to peel but make sure it is scrubbed well to get rid of the soil.