When your starch is the same color as your seasoning, try before you combine.
Sweet potatoes are supposed to be some kind of superfood. I think. Probably. I don’t know, I just keep hearing things about, like, vitamins or whatever. It’s got betacarotene, some iron, B C and D vitamins, and a couple minerals, so they’re pretty good for you. I think the traditional Thanksgiving marshmallows and brown sugar and butter topping might cancel out the health benefits, but who cares? It’s delicious.
Anyway, I picked up a couple of sweet potatoes last time we went grocery shopping with some vague idea of adding more variety to our starches.
- 2 sweet potatoes
- seasoning salt
- olive oil
I think I’d leave out the garlic if I made these again, much as it pains me to say: the garlic was a little overpowering.
But the most important thing is: mix the seasoning with the oil before you add it to the sweet potatoes. Seasoning salt, with the paprika in it, is very similar in color to sweet potatoes when mixed with oil. I’m used to using regular potatoes and being able to see the seasoning, so these ended up a little on the salty side. Still delicious! Just more on the fast food end of saltiness than we usually like at home.
Anyway, mix the seasoning with some oil in a large bowl, start the oven preheating to 425°F, and wash and start chopping up the sweet potatoes. They’re a lot tougher than regular potatoes, so a chef’s knife is a good idea, and trying to remember how to correctly handle knives so you don’t chop a finger off. These are basically like fries, so if you want to cut, like, fry-shapes, that’d probably go over well. When everything’s cut, toss the bits in the seasoned oil and then spread everything on a single layer on a cookie sheet.
Bake for 20-25 minutes until they’re all tender and delicious – shaking the cooking sheet and tossing them a bit in the middle so they’re cooked more evenly on both sides. Let them cool for like 5 minutes, then serve.