For years, I thought I hated sweet potatoes. Of course, my only experience with them was the syrupy sweet candied Thanksgiving type, dripping in sugar, sweetness, and sometimes even marshmallows. Frequently, the sweet potatoes that wound up on the Thanksgiving dinner tables I frequented even came from a can. Blech.
As a result, I avoided them like the plague.
Then, a few years ago, I decided to try them again. I purchased fresh organic sweet potatoes at the local farmers market and decided to roast them. I was trepidatious, but I was ready to give them the old college try. They were delicious! I made them a few times for the family, and then promptly forgot about them.
Last night we had guests over for dinner. Jim and I eat very differently these days, usually consuming veggies and protein with a little fruit tossed in here and there, but with guests coming, I decided I wanted to add a starch so my guests didn’t leave feeling hungry and dissatisfied.
We mostly eschew starches around here, saving them as an occasional treat instead of standard fare. As a result, I no longer cook white potatoes, rice, quinoa, or any other grains that I would traditionally offer as a side dish. I toyed for a moment with offering our guests mashed cauliflower, but in the end, while I love that stuff, I couldn’t do that to my guests. They might find it weird.
Then I remembered sweet potatoes. While a bit starchy, sweet potatoes have a lot of fiber and nutrition in them, including vitamins A and C. Likewise, unlike white potatoes, sweet potatoes don’t contain saponins, which are anti-nutrients that may disrupt cell membranes in the body. Plus, they’re pretty darn tasty.
So, I roasted some organic sweet potatoes, cooked a lovely rib roast, sautéed some chanterelles, and made a nice salad. Dinner was delicious, and I especially enjoyed the sweet potatoes. Here’s the recipe.
Rosemary and Chive Roasted Sweet Potatoes
- 2 sweet potatoes, cut into 3/4-inch dice (skin still on)
- 2 sprigs of fresh rosemary, stems removed and chopped
- 3 tablespoons chopped fresh chives
- 3 cloves of garlic, finely minced
- 2 tablespoons duck fat, melted (or grass-fed butter or any other fat you choose to use)
- Sea salt and fresh cracked black pepper to taste
- Preheat your oven to 425 degrees Fahrenheit.
- In a medium-sized bowl, toss the sweet potatoes, rosemary, chives, garlic, duck fat, salt, and pepper until the potatoes are well-coated.
- Put the potatoes in a pan, forming a single layer along the bottom. I use a 9×13″ casserole dish.
- Roast the potatoes for about 25 to 30 minutes. Stir the potatoes and turn them over. Continue roasting until the potatoes are browned, about 25 to 30 minutes more.