Our bounty of sweet potatoes this season has been fantastic. They work in so many dishes and are great on their own. Who doesn’t love a sweet potato? I l throw whole potatoes into the oven, making hardly any effort for such a lovely vegetable. They soften nicely and even the skin will get tender. At Thanksgiving I made a pie with roasted Carolina Ruby’s. I love to have them tossed with butter or yogurt and sprinkled with nuts and dried fruit. Warm spices and honey or maple syrup can make them into a fancy little dessert. Add pieces to warm breakfast cereal or whole grain dishes. Roasted pieces are great on salads too. Roast whole potatoes on a parchment lined baking sheet at 425 degrees until they are soft. The fingerling size will be ready in about 20 minutes and the pounders will be soft after 40 minutes. The longer you roast, the softer and sweeter they will get.
This week I layered my roasted sweet potatoes with yogurt, walnuts, brazil nuts, raisins, cinnamon and honey.
Bon appétit,
Chef Amy