We did some skiing in Vermont on Saturday despite the less-than-ideal snow coverage, but thanks to the warm temperatures there was little ice and it was an enjoyable day. We meandered home on Sunday, taking back roads through many of the towns hit hard by Hurricane Irene and the floods that followed, amazed by the amount of debris piled up in backyards and along the river, and impressed by the effort that must have gone into many new roads and bridges. Sandy's Books and Bakery in Rochester is always an obligatory stop, where they make this amazing breakfast sandwich that consists of egg, spinach, mushroom, onion, cheese and bacon on a large biscuit. As if that's not enough, it comes with a side of potatoes. Mixed in with mostly Yukon Golds we found the occasional sweet potato, a flavor explosion that left us wanting more, more, more!
So, I compiled a bunch of recipes (because I can never follow just one), and made some roasted sweet potatoes to go with our haddock and broccoli for a nice, healthy Sunday dinner. The goal is to get a potato that's crisp and flavorful on the outside, and sweet and creamy on the inside. This did the trick. I made the mistake of taking the time to peel the potatoes, but next time I'll leave the skins on for more crispiness.
Roasted Sweet Potatoes
3 sweet potatoes, cut into 1/2 inch pieces
2 large garlic cloves, minced
5 tablespoons olive oil
1 teaspoon rosemary
1/2 teaspoon crushed red pepper
1/2 teaspoon kosher salt
Preheat oven to 450. Toss ingredients together, and lay flat in a roasting pan, or on a cookie sheet. Cook for 40 minutes. Enjoy.
Have a great week!