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Challenge #30 - sweet potato - sweet potato roast version whatever :}
Thursday, January 25th, 2018 07:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fred_mouseConveniently, when I saw the challenge, I realised that one of the few vegetables I have in the fridge at this point of the week is orange sweet potato. Sadly, because we are out of white potatoes, I couldn't make my usual sweet potato based roast veggies, so I improvised.
ingredients: sweet potato, carrots, cooking oil, rosemary, almonds. Quantities are entirely dependent on what is in the fridge and how many people are eating it.
also requires: working oven, sharp knife, strength to cut sweet potato, shallow baking tray
Put oven on to heat -- I think I set it to 180C, but if it had been warmer then the dish would have cooked faster. If, as I did, you need to source rosemary from the garden, get that sorted. Chop/dice sweet potato and carrot. Put in baking tray. Strip rosemary leaves off stems. I think we used about 25cm worth, for two small sweet potatoes and 3 medium carrots. Add the rosemary and almonds to the pan, drizzle oil over so that there is a suitable amount for your taste. Shake the pan as best you can to get oil coated over as many of the pieces of veggie as possible. Stick in oven, check after 20 minutes and every 5 minutes thereafter until pieces of sweet potato are soft through (carrots will still be crunchy, which is important in our household, because otherwise people Complain).
ingredients: sweet potato, carrots, cooking oil, rosemary, almonds. Quantities are entirely dependent on what is in the fridge and how many people are eating it.
also requires: working oven, sharp knife, strength to cut sweet potato, shallow baking tray
Put oven on to heat -- I think I set it to 180C, but if it had been warmer then the dish would have cooked faster. If, as I did, you need to source rosemary from the garden, get that sorted. Chop/dice sweet potato and carrot. Put in baking tray. Strip rosemary leaves off stems. I think we used about 25cm worth, for two small sweet potatoes and 3 medium carrots. Add the rosemary and almonds to the pan, drizzle oil over so that there is a suitable amount for your taste. Shake the pan as best you can to get oil coated over as many of the pieces of veggie as possible. Stick in oven, check after 20 minutes and every 5 minutes thereafter until pieces of sweet potato are soft through (carrots will still be crunchy, which is important in our household, because otherwise people Complain).
