May 26, 2009

Easy Roasted Sweet Potatoes


I was delighted to see sweet potatoes at the farmers market in downtown Memphis during our recent visit. My first question was, "How do you have sweet potatoes already?" I was even more pleased to hear that they were overwintered sweet potatoes from last season and were grown without any sprays. Local sweet potatoes in May--it just can't get any better than that!

This recipe is one that my friend Kristi gave to me about a year ago. Before that time I had always made roasted sweet potatoes with brown sugar, butter, and cinnamon. I liked them that way so much that I was hesitant to try the recipe, but I am so glad that I did.

A few tips about sweet potatoes before we get to the recipe

  • Small, round sweet potatoes will be naturally sweeter than the larger ones in the barrel.

  • Leave the dirt on them until you are ready to use them.

  • Store in a cool dry place, and if overwintering them, check them every week or so.

  • Microwaving and boiling sweet potatoes will make them stringy. Stick with roasting and baking them.
  • If you want to make sweet potato casserole, bake the sweet potatoes the night before. This will not only make it easier to peel them, but it will also allow the sugary syrup to collect in the dish so that you do not waste any of those yummy bites.

Asian Roasted Sweet Potatoes

1-2 sweet potoatoes per person, peeled and cut into large cubes

Olive Oil (or sesame oil)

Kosher or freshly milled salt

Freshly milled pepper

Soy Sauce

Place prepared sweet potatoes in a roasting pan in a single layer. Drizzle with enough olive oil to coat lightly. Add a little salt and pepper--go light because you will add soy sauce later on. Bake at 350-400 degree oven until a fork can be inserted with a slight give. This will take about 30 minutes. Take roasting pan out of the oven and drizzle soy sauce on top. Remember that you can always add more soy sauce later if you find that they are not salty enough. Return to oven and bake until a fork can easily be inserted into the potatoes. Enjoy!

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