Monday, September 1, 2008

Fresh, Herb-Roasted Sweet Potatoes

Hellllooooo September! Time to start breaking out the comfort food, squash recipes and soups. Ok, well, maybe not just yet - but soon. Today, I have a recipe that will help inch you in the right autumn direction. However, it can still be served with a light summertime pasta or grilled fish. Keep the summer dream alive, a little bit longer.

These sweet potatoes are jam packed full of flavor, yet one of the simplest recipes with minimal ingredients. Seriously.

If you have an herb garden, first - I'm jealous, second - you are half-way done with the recipe. I've kept a small rosemary plant on my balcony all summer, so I just needed the sweet potato (or yam) and fresh thyme. Yes, that's it! 5 ingredients...

Herb-Roasted Sweet Potatoes

2 large sweet potatoes/yams, washed, peeled (optional) and halved lengthwise
3-4 tablespoons olive oil
3 sprigs fresh rosemary
3 sprigs fresh thyme
Salt & Pepper to taste (optional)

Pre-heat oven to 350.

Evenly drizzle olive oil into a pie plate or 9x9 inch oven-safe pan.

Remove leaves from the sprigs of rosemary and thyme. An easy way to do this, is running your fingers along the branch, opposite the direction of the leaves growth. Or just pluck/peel. It's OK to leave some stem, you can remove the larger pieces and stems later.

Sprinkle rosemary, thyme and salt/pepper in the olive oil pan. Place potatoes cut side down in the herbs/olive oil.

Put in oven to bake for 25-30 minutes, or until a fork can easily pierce the potatoes and they are cooked through. Remove from oven, and place the potatoes on your serving dish. Discard any herb stems stuck to the potatoes (leaves are ok, although I don't like too many on the potatoes as they can be overpowering), and serve.

More sweet potato recipes:
- Sweet Potato Fries, from Bake Hagen
- Sweet Potato Ravioli with Brown Butter, from Epicurious
- Curried Lentils with Sweet Potato and Swiss Chard, from Smitten Kitchen (I want to try this one!!)

Guten appetit!

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