Thursday, November 27, 2008
roasted sweet potatoes
This recipe is based on Roasted Sweet Potatoes and Onions with Rosemary and Parmesan, by Bon Appetit, November 2002.
10 sweet potatoes, peeled and chopped into 1" pieces
2 large red onions, halved lengthwise and sliced 1/4"
3 cloves garlic, minced
6 Tbsp canola oil
salt & pepper
Parmesan cheese and fresh rosemary to garnish
Set one rack in center and one rack at lowest position in oven and preheat to 375 degrees. Line two baking sheets with foil. Toss the sweet potatoes in a bowl with 4 Tbsp oil, salt and pepper. Place sweet potatoes on the first baking sheet, spread in a single layer. Sprinkle with garlic. Toss onions in the bowl with remaining 2 Tbsp oil, salt and pepper. Place onions on second baking sheet, spread in a single layer.
Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast until potatoes are tender and onions are tender and brown around edges, about 35 minutes for the onions. Remove the onions from the oven and allow to cool slightly. The potatoes will take longer. After you remove the onions, move the potatoes to the lower rack and crank the temp to Broil. The potatoes should take another 15 to 20 minutes, check on them every 5 minutes to make sure they don't burn.
Spoon the potatoes into a serving dish, cover with onions and garnish with Parmesan cheese and fresh rosemary. I made the potatoes the morning of Thanksgiving. To reheat, place in a 350 degree oven for 10 minutes before serving.