I feel like I’ve been devouring anything I can with potatoes lately. And while I’ve always loved potatoes, now it seems they are one of my culinary lifelines. I know that potatoes and rice are not going to cause any digestion problems or possibly cause me to call in a sick day. Whether I’m using a real potato or potato starch for cooking, I need to learn to grow my own or move to Idaho.
Sweet potatoes are just as versatile, but I enjoy them more in the fall. For some reason, they taste better in the fall. I’ve had home grown sweet potatoes in October and they were so naturally sweet, they tasted like candy. I can eat a sweet potato in the spring and I have to pair it with other things to make it savory or sweet. Nothing wrong with that, but sweet potatoes in the fall are one of the best things about October.
Cooking Light knew what I was looking for when I was searching for a new idea for sweet potatoes. And now that we have lost the summer heat, the oven is back in business! Roasting these brought out the very best of the sweet potato. For a little sweet heat, next time I will use a sprinkle of chipotle powder. I also had some leftover and I sliced these into wedges. They were perfect for snacking at school.
- Preheat oven to 425°.
- Combine all ingredients in a 13 x 9-inch baking dish, tossing to coat.
- Bake at 425° for 35 minutes or until tender, stirring occasionally.