Fall food is good food. Soups, stews, apples, pumpkin and other squashes - the list goes on and on. One of my favorite fall foods to enjoy is sweet potatoes. High in Vitamin C and fiber, this nutritional superstar is a wonderful addition to your family menu. For many years, I only enjoyed them mixed with sugar and baked with a topping of marshmallows, but a few years ago, I branched out and experimented with different methods of preparation. I learned that they wee delicious baked and topped with butter and brown sugar, but I wanted to find a different way to serve them that wasn't quite so high in sugar.
Recently I was turned on to a new method of preparation that has leaped ahead to become a new family favorite. It's not a sweet preparation - it's more savory, but it's definitely sweet in terms of being a wonderfully different dish. It would make a terrific addition to your Thanksgiving dinner and it's completely unlike anything that your guests might be expecting.
Peel and dice four sweet potatoes into small pieces and place into a large mixing bowl. Pour a liberal amount of olive oil over the sweet potato dices and toss to mix. Add diced garlic (8-10 cloves, or the equivalent from a jar of minced garlic). Toss again. Pour onto a baking sheet that has been lined with parchment paper. The parchment paper is KEY to this recipe - it allows the potatoes to crisp up and keeps the clean up almost non existent. Bake in a 450 degree over for 40-50 minutes, or until the chunks can be easily pierced with a fork. While they are cooking, toss the sweet potatoes every 10 minutes to ensure even roasting. Remove the pan from the oven, and squeeze a lime half over the top of the vegetables. Sprinkle with kosher salt to your taste and serve.
What is your favorite fall vegetable preparation?