Aaah, the holiday season; with the dining room overladen with rich, tempting treats. Treats like… sweet potatoes!
Except… in our house, you won’t find the tasty tubers laden down with brown sugar and pecans and marshmallows and maple syrup and whatever else most folk think to do to sweet potatoes.
We like them best when kept simple, and just a wee, tiny bit spicy, such as with this recipe, customized for a turkey feast.
•3 large sweet potatoes
•1/2 tsp paprika
•1/2 tsp garlic powder
•1/2 tsp black pepper
•1/2 tsp sea salt
•2 tsp ground dried sage
•1-1/2 tsp dried thyme
•1/2 tsp oregano
•3/4 tsp dried rosemary
•1/2 tsp nutmeg
•1/2 tsp finely black pepper
•1/2 tsp Aleppo pepper
*I used coconut oil because we like the subtle flavor it gives to the sweet potatoes, but feel free to use your own favorite; olive, veggie, or peanut oil.
Preheat oven to 450º – if you’re making a feast and have other stuff in the oven at different temperatures, go ahead and roast these at that temp, but your roasting time will vary.
Peel the sweet potatoes, then cut in half length wise and then into thick (mebbe 1/4″) slices and place in a large bowl.
Toss with the seasonings listed, and a teaspoon or two of the poultry seasoning (’tis the season!), then arrange in more or less a single layer on a foil lined baking pan and bake until lightly browned and tender – about 20 minutes. Try to flip the sweet potatoes at some point in the baking, but if you’re busy and don’t get to it, oh well!
Remove from the oven and let rest for a couple of minutes before tumbling into a bowl and serving.
These are quite nice on their own, but a little Sherry Peppers, or Barbecue sauce or mebbe a nice, spicy aioli on the side wouldn’t hurt, either.
Trust me, you won’t even miss the marshmallows.