This recipe has everything I love in a side dish, sweet, savory, salty, creamy and crispy all at the same time. The title is pretty unassuming, I also add yams and gorgonzola to the sweet potatoes. At first I made this a lot around the holidays but now I make it whenever I want, it goes well with so many main dishes and if you already have the oven going it’s really easy to put together and toss in along whatever you are baking. Sweet potatoes and Yams are so good for you too, they are packed with vitamins and minerals and if you have any sort of sweet tooth they will hit the spot. I think a lot of people think that they don’t like sweet potatoes because they have only had them baked in a casserole of some sort in brown sugar, corn syrup and marshmallows and they were probably canned, this is nothing like that at all, this recipe really brings out the best in them and will hopefully change your mind if that’s the case.
Roasted Sweet Potatoes Recipe
- 2 Lg. Sweet Potatoes or Yams, Cut into semi uniform chunks, about 1 inch
- 4 Med. Shallots, Sliced
- 4 Lg. Garlic Cloves, Sliced
- 1 Tbl. Olive Oli
- 1 Tbl. Butter
- 2 Tbl. Fresh Chives
- Salt & Pepper to Taste
- 4 Oz. Gorgonzola Cheese, Crumbled
Sauté shallots and potatoes in a large pan in oil and butter for about 10 minutes just to bring together and start the cooking process, the last 2 minutes add in the garlic and chives and season. Pour into a medium baking dish, like a lasagna pan and bake at 400 for about 45 minutes until brown and crispy on top. Sprinkle with cheese and turn on the broiler to high and broil until melted and crispy about 4 minutes. Serve right away.