Naked sweet potatoes. They are the potatoes that I had asked y'all to help me figure out how to cook in this post.
Here they are cut up and ready to be roasted.
Here is the final meal. I was going to put tilapia with this, but when I pulled the tilapia out of the refridge and started to get it ready, it just didn't smell right, so I decided to just scrap it. So I had roasted sweet potatoes, a salad from a bag (Pacific Northwest mix, it had a poppyseed vinaigrette, sunflower seeds and some other nuts) and some Challah that I had sitting in the refridge that I figured need to be eaten.
I owe a debt of gratitude to the Gourmet Goddess and Whiskey Marie as they gave me the idea for the roasted sweet potatoes. It was yummy.
4 comments:
That looks great! I always envy those who can really cook.
I can cook reasonably well, provided, of course, that I follow the instructions. I just can't do the frilly stuff--that takes actual skill.
They look wonderful- nice and brown the way they should be.
I roasted a bunch of veggies (rutabega, brussels sprouts, onion, red pepper and carrot) with some tofu, a little balsamic vinegar and orange juice last night for dinner.
Yum.
Lord how I love the roasted veggies.
I luuurves me some sweet p'tats! With a salad, who needs more?
I do an ass-kickin' sweet-potato homefries with white raisins and sunflower seeds (sorry I missed the original querry, Dude!)
And whiskeymarie, a mélange of roasted root veggies with some balsamic is a fave of mine - I'll have to try it with the OJ, sounds awesome!
For my fete this weekend, roasted sweet potatoes were mixed into a pilaf. I sprinkled them with smoked paprika, cumin, and cinnamon, and then coated them with olive oil and roasted them until they started to carmelize. Yum yum!
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