Ingredients:
4 sweet potatoes,
1 head of garlic
1/2 – 1 tsp salt
black pepper
chili pepper flakes
a TON of rosemary (or thyme or oregano)
juice of 1/2 a lemon (or 1 to 2 tbsp lemon juice)
Directions: Peel and chop the 4 sweet potatoes lengthwise (or you can leave the skins on – just scrub them well). You want to keep the pieces nice and big. Take a clove of garlic from the head, smash it with the side of a knife, and use it to rub down a large roasting dish, then place the entire head of garlic (unpeeled) plus the smashed clove in the bottom of the dish.
Toss the sweet potatoes in a bowl with ½ tsp – 1 tsp coarse salt (sea salt is best, but whatever you have), black pepper, a little chili pepper, and the TON of rosemary. Add the sweet potatoes to the roasting pan.
Roast the sweet potatoes and garlic at 325 degrees Fahrenheit for 1 hour, or until they’re soft. Don’t really stir them; you want them to caramelize to the pan. Just toss the corners in – the vegetables on the sides of the pan – don’t let them burn. When they’re done, sprinkle them with the juice of half a lemon or 1 – 2 tbsp of lemon juice (to taste).
If you cut the sweet potatoes big enough they shouldn’t need oil, but if you want to use it for flavour combine it with the salt and spices when you toss the sweet potatoes in the bowl.
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