3 med. purple Japanese sweet potatoes
Peel away the ends and any bad spots, leaving as much of the skin as possible. Cut in chunks and get them in some salted water as quickly as possible to avoid oxidizing and turning a nasty grey...
In a big bowl, whisk together:
⅓-½c good quality EVOO
1t± smoked garlic chipotle seasoning
a good shake of salt
1t dry tarragon
Cut the vegetables shown, in chunks, into the bowl. Drain and pat the sweet potatoes dry, with a paper towel. Add them to the bowl and toss well. Spread out everything on parchment lined baking sheets and roast in a preheated 375° oven for 40 minutes. Move everything around, flipping the big pieces, then turn the oven up to 400° for another 10-15 minutes.
This was so good! I had it with small, seared, butter-cooked lamb chops, seasoned with Rosemary Seasoning. I made sure most of the mushrooms ended up on this plate and also added some beets I roasted earlier. The rest of the roasted vegetables could be blended, then heated with coconut milk and pumpkin pie spice, for a nice squash soup. . .Lin
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