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West – Herbed Sweet Potatoes

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This recipe for Herbed Sweet Potatoes is loaded with the fresh flavors of shallots, thyme, oregano, sage, bay leaves, and garlic. Grind them up together, add some olive oil, and toss with chunks of sweet potato for an easy, nutritious side dish.

Sweet potatoes are a hardy root vegetable and will last for weeks (or longer) in a cool, dry place. Avoid refrigerating them, however, or the centers become rock-hard and no amount of cooking will fix the situation. Instead, store them in a dark location that is around 55°F to 65°F.

After peeling sweet potatoes, they can be boiled and then mashed or roasted as in this application. Rosemary is my usual fresh-herb pick for sweet potatoes, but the finely ground crust of assorted herbs, shallots, and garlic here is a more interesting, fragrant choice. Once you plant your garden for spring, this recipe is a fun way to use several fresh herbs at once.

herbed sweet potatoes meggan hill

Herbed Sweet Potatoes
Serves: 4

Ingredients:

  • 1 large shallot, peeled and quartered
  • 4 cloves garlic
  • 2 T. fresh thyme
  • 2 T. fresh sage
  • 2 T. fresh oregano
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper
  • ½ c. olive oil
  • 2 lbs. sweet potatoes, peeled and chopped into 2-inch pieces

Directions:

  1. Preheat the oven to 375°F.  Coat a baking sheet with cooking spray or line with foil.
  2. In a mini food processor or blender, combine shallot, garlic, thyme, sage, oregano, bay leaves, 1 tsp. salt, and ½ tsp. pepper.  Process until finely chopped.
  3. Slowly add olive oil while the machine is running and continue to process until well combined, scraping down the sides of the bowl as necessary.
  4. In a large bowl, combine sweet potato pieces and herb mixture; toss until the potatoes are evenly coated.
  5. Transfer to the baking sheet and arrange the potatoes in a single layer. Bake 30 to 40 minutes, stirring occasionally, until the center of a potato is tender when pierced by a fork.  Serve hot.

-Meggan Hill


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