My sil Sondra posted this recipe for roasted sweet potatoes on Facebook and said she was going to have to try it. I have made a similar recipe but they were baked on a cookie sheet and the ingredients were different. Since we bought 40 lbs of sweet potatoes on the way home from our Myrtle Beach trip earlier this month, I am always looking for different ways to prepare them.
I tried to find a source for the recipe to give credit to, but couldn't.
Each time that I stirred the mixture in the oven, I sprinkled the top with sea salt. My husband thought they needed more salt after tasting a bite and I passed him the sea salt. I also sprinkled more on mine. I was sorry I did. They tasted fine to me the original way. They tasted too salty after I added the extra salt. I liked the sweeter way that they had tasted. (I should say I hardly ever --my mother told me to never say never-- add salt to anything at the table and cook sparingly with it. I am used to his grabbing the extra seasoning even before he takes a bite.)
3 sweet potatoes, peeled and cut into bite-size pieces (I had about 4 cups)
1 tablespoon butter or margarine
2 teaspoons olive oil
1 tablespoon brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of ginger
sea salt to taste
Preheat oven to 350 degrees F. Spray a small to medium size baking dish with cooking spray.
Dump the cut up potatoes in the baking dish.
Melt the butter in the microwave and combine with the olive oil, brown sugar, cinnamon, nutmeg, and ginger in a small bowl. (mixture may be thick)
Pour/drop the mixture over the potatoes and stir.
Cover and bake for 60 minutes, stirring twice during baking and sprinkling the top with sea salt.
Helpful hint----set the timer for 20 minutes, stir and sprinkle with the sea salt. Return to oven and set the timer for 20 minutes again.
Stir and sprinkle with the sea salt and return to oven. Set the timer for 20 minutes again for the last time. This way you don't forget. The mixture does cook in the bottom of the dish so stirring helps to keep the coating on the potatoes.
Serve warm. Made 3 generous serving.
I tried to find a source for the recipe to give credit to, but couldn't.
Each time that I stirred the mixture in the oven, I sprinkled the top with sea salt. My husband thought they needed more salt after tasting a bite and I passed him the sea salt. I also sprinkled more on mine. I was sorry I did. They tasted fine to me the original way. They tasted too salty after I added the extra salt. I liked the sweeter way that they had tasted. (I should say I hardly ever --my mother told me to never say never-- add salt to anything at the table and cook sparingly with it. I am used to his grabbing the extra seasoning even before he takes a bite.)
ROASTED SWEET POTATOES
3 sweet potatoes, peeled and cut into bite-size pieces (I had about 4 cups)
1 tablespoon butter or margarine
2 teaspoons olive oil
1 tablespoon brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of ginger
sea salt to taste
Preheat oven to 350 degrees F. Spray a small to medium size baking dish with cooking spray.
Dump the cut up potatoes in the baking dish.
Melt the butter in the microwave and combine with the olive oil, brown sugar, cinnamon, nutmeg, and ginger in a small bowl. (mixture may be thick)
Pour/drop the mixture over the potatoes and stir.
Serve warm. Made 3 generous serving.
I bet this is amazing. I usually boil and then mash my sweet potatoes. This looks like a great dish to serve with a good old roast of some sort. I'm so tired of mashed potatoes!
ReplyDeleteThank you for posting this. I definitely will try this in a few days.
Can't wait!
I really liked this recipe, Sandra. I recently posted another recipe but I l preferred roasting the potatoes in the baking dish in this recipe instead of the cookie sheet used in the other one. If you like sweet potatoes, I think you will like this method.
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