Swee-ee-eet Sweet Sweet Potatoes

Swee-ee-eet, sweet city woman
I can see your face, I can hear your voice, I can almost touch you

The music rings as I chop and slice.

Thwack thwack thwack… song of the knife hitting wood.

The cutting board is an overflowing avalanche of orange halos.

Swee-ee-eet, sweet city woman
Sweet, sweet, sweet, sweet city woman

My head bops, my hips sway. Cooking is always a little more fun when you’ve got the 70’s set on shuffle.

Tonight’s side dish, swee-ee-eet potatoes with cinnamon. Christmas may be over, but my stomach still craves a taste of the holidays.

Fast, simple to make, and healthy. Grab your banjo, and let’s get cooking!

Ingredients

2 Sweet Potatoes
2 tbsp Extra Virgin Olive Oil
A touch of salt
A dash of thyme, rosemary and basil
A sprinkle of cinnamon

 

Directions

Dice em’ or slice em’, in chucks or half inch circles, which ever way you prefer. I like mine sliced round, so that’s the way I am preparing them (peeled, of course).

Side note: Too large and they will take forever to cook, so cut them relatively thin, and as close to the same size as possible.

Once you have your sliced potatoes, place them in a large bowl and season them with olive oil, salt and spices. Mix them well so they are fully coated with the seasoning.

Then, lay them flat on a non-stick baking sheet and place them in the oven at 375˚F for approximately 25 minutes. Check them periodically, and test them with a fork before you plate them. The fork should easily pierce their soft orange skin – if they are still tough, then throw them back in the oven.

Bon c’est, bon, bon bon c’est bon, bon

Bon c’est bon, bon, bon, bon bon

And just like that, your side dish is served! I like to sprinkle a touch more cinnamon over mine, and serve them with a fresh scoop of steamed broccoli. Two super foods on one plate!

Bon Appetite!

 

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