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Author Notes: Here's a great way to roast sweet potatoes. It's how my darling sister, Sally, made them when I visited her last week. She uses a commercial blend of Russian sausage seasoning (Penzey's "Tsardust Memories"), but I didn't have any, and badly wanted to make these, so I went online to look at that product's ingredient list, and then winged it. I made them last night for dinner. The sumac is a great touch! Thanks, Sally, for the great meal (and visit) and for this wonderful dish. ;o) —AntoniaJames
Serves 4 - 6, depending on the size of the potatoes and the size of your appetites
- 4 medium sweet potatoes, peeled and cut into 1” pieces
- 2 tablespoons olive oil
- ½ - 1 teaspoon sumac, to taste
- ½ teaspoon sea salt (a couple of good pinches)
- ¼ teaspoon garlic powder (not one with salt)
- Black pepper (a few turns of the grinder, or to taste)
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon cinnamon
- ½ teaspoon finely chopped fresh marjoram or ¼ teaspoon dried (see note below)
- 1 This recipe was posted by AntoniaJames, a contributor to FoodFiftyTwo.
- Heat your oven to 375F. Combine all of the spices and the seasonings in a small bowl.
- Toss the sweet potato pieces with the olive oil. (Drizzle it slowly over them and then toss.)
- Sprinkle the spices and seasonings, and toss well to coat.
- Roast for about 45 minutes, turning them once or twice.
- Enjoy! ;o)
- NB: If you are using dried marjoram, crush it well between your fingers before adding it to the bowl with the other spices. This will release its flavor, as well as allow for a better distribution of the spice throughout the dish.
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