If you liked the roasted cream of asparagus soup recipe earlier this week, then you have to try this one. I have to give all the credit to my sweet sister in law, Julie. She is a fabulous cook and the one who turned me on to doing sweet potatoes this way. Honestly, I was SO skeptical as to how my taste buds would react. I have this sweet vs. savory phobia....I don't like them mixed together..usually. And since we're in the Deep South, sweet potatoes are not usually done this way. They are usually all covered up with everything from brown sugar to marshmallow to four inches of butter. But not these! Give them a try!
(2 servings)
2 large sweet potatoes, peeled & cut into cubes
extra virgin olive oil
coarse Kosher salt
fresh ground black pepper
Preheat oven to 450°. potatoes into 2 inch cubes. Spread into a single layer on a baking sheet (Julie and I use a Pampered Chef stoneware "bar pan"). Drizzle generously with extra virgin olive oil. Then sprinkle with Kosher salt and give about 15 grinds with the black pepper mill. Roast for about 20 minutes or until fork tender.
I served these with my cream of oven roasted asparagus soup and some homemade cornbread for dinner the other night. They were all a hit, especially on a very cold winter night!
Enjoy!
