Friday, September 12, 2014

Foodie - Roasted Sweet Potatoes

Roasted Sweets Potatoes
serving size: 6 servings at 5 ounces each

6 RAW sweet potatoes chopped into cubes

Seasoning for raw potatoes before cooked

Mix together:
Fresh Rosemary 6 sprigs leaves removed and chopped finely
A couple shakes of each Oregano, paprika, onion powder
6 garlic cloves minced
5 tbsp EVOO

Wisk together and toss cubed potatoes in this seasoning.

Spread potatoes on cooking sheets. And then sprinkle some sea salt and pepper on them

Bake at 400 for 20 minutes. Then flip potatoes. Bake for another 20 minutes.

While baking make the dressing

Dressing for cooked potatoes
Mix together:
ACV 4tbsp
Dijon 3tbsp
1 small shallot very fine
1 jalapeƱo with seeds
Basil handful minced
Evoo 1 1/2tbsp
Honey 4 tbsp

Whisk together and put in fridge

Once potatoes baked, put in a large bowl and put only 1/4 of dressing on potatoes and mix. Continue adding dressing until taste preference. I actually only use about half and I save the remainder dressing to use again.

You can also just skip the dressing all together and use the herb seasoning and roast and eat that way. They taste just as good...I have done that before too!

Enjoy cold or heated up!


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