Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Thursday, January 12, 2012

Roasted Sweet Potatoes

Sometimes simple preparation results in the most delicious dishes.   Roasting vegetables brings out their natural sweetness.  Roasting sweet potatoes with olive oil caramelizes the outside in an absolutely scrumptious way.  I have been making these for many years, and it is super-easy to do.  I roast them on a foil-lined cookie sheet for easy clean-up.

Serves 4

4 sweet potatoes
1/3 cup extra virgin olive oil
1 tsp sea salt (I used Mayan Sun, from Mexico, this evening)

Preheat oven to 475 degrees.  Peel sweet potatoes and cut into chunks that are approximately 1-2 inches on all sides.  Toss with olive oil and sea salt.  Roast on baking sheet for about 20-30 minutes, tossing about every 5-10 minutes.  Chunks should be golden brown on all sides.  A little burnt is OK, because this makes them caramelized and sweet and a little crunchy.

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