Tuesday, February 7, 2012

Roasted Sweet Potatoes

This is a great dish that is easy and fits nicely as a side item to many entrees. Let's get right to it.

The spices here are simple, but yield a lot of flavor. If you're feeling adventurous, you could also add a 1/2 tsp cinnamon and a dash coriander to create a more pronounced sweet-savory dish. Doing so is a nice side item to spicy entrees such as jerk chicken or fish.

- Two medium sweet potatoes, peeled and cubed
- Kosher salt and black pepper to taste
- 1 tsp crushed red pepper
- 1 1/2 Tbsp olive oil
- Flat-leaf parsley, chopped

Preheat oven to 425 F (or, use the broil setting if desired). Wash and prepare potatoes, making sure to remove any stubborn eyes while peeling. Cube and place in a shallow baking/roasting pan, tossing to coat in olive oil, salt, pepper and crushed red pepper. Cook for 20-25 minutes, checking occasionally to give them a toss with a spatula. Potatoes will brown when finished, and should be tender. Top lightly with chopped parsley and serve with main dish(es).