Posts Tagged ‘sweet potatoes’

Oven-Roasted Veggies

Wednesday, July 29th, 2009

Not much of a story here, tonight. Just a super-easy, extra-tasty roasted vegetable side. I will say this: You should be able to tell from the blog that I’m skeptical, to say the least, about most vegetables. I include them grudgingly, if at all, though I’m trying to get better. But David bought some zucchini and some squash and I needed to cook them somehow, so I threw these together. And though I picked around the zucchini mostly, I will admit that on the whole, these veggies were pretty tasty.

veggies-2

Oven-Roasted Veggies

  • 1 zucchini, sliced into 1 inch chunks
  • 1 yellow squash, sliced into 1 inch chunks
  • 3 shallots, peeled and halved
  • 1 cup baby carrots
  • 1 sweet potato, peeled and cut into 1 inch chunks
  • 2 yukon gold potatoes, cut into 1 inch chunks
  • 2 tablespoons extra virgin olive oil
  • salt & freshly ground black pepper
  • 1 1/2 tablespoons Adobo seasoning

1. Preheat your oven to 425 degrees. Spray a roasting pan with non-stick spray, or line with parchment paper.

2. Prepare the vegetables as outlined above. Toss together the sweet potatoes, yukon gold potatoes, shallots, and carrots with 1 1/2 tablespoons of olive oil and 1 tablespoon of Adobo seasoning, plus salt and pepper. Spread in an even layer in the bottom of your roasting pan, and let cook for 25-30 minutes.

3. While these hardier veggies get a head start, toss remaining vegetables with the other tablespoon of oil and the 1/2 tablespoon of Adobo seasoning and salt and pepper. After 25-30 minutes, or until the potatoes are just fork tender, but still firm, add the zucchini & squash and cook for another 15-20 minutes, or until the zucchini & squash are tender and the potatoes and carrots are cooked through. Serve immediately.

Baked Sweet Potato “Fries”

Wednesday, June 3rd, 2009

Oddly enough, I am in love with sweet potato fries. I don’t know when it happened, really. I can’t stand the Thanksgiving marshmallow monstrosity casserole, and I have never been tempted by the football sized baked sweet potatoes they serve at steak house restaurants. But sweet potato fries are a whole different story.

There’s a bar across the street from us that has great sweet potato fries, and in general, I’m excited whenever I come across them on a menu. Finally, I decided to make my own. We seldom deep fry things around here, so I opted for a baked version.

They turned out pretty well, though a touch too dark (oops!). If you like french fries, I don’t know why you wouldn’t like sweet potato fries. They’ve got the same crispy texture but tend to have a lot more flavor. Sweet potatoes are also better for you than regular white potatoes, with more fiber and more vitamins. Plus, french fries are such old news…sweet potato fries even look cooler!

sweet-potato-fries

Baked Sweet Potato “Fries”

  • 1 1/2 pound sweet potatoes, peeled (2 medium potatoes)
  • 1 tablespoon extra virgin olive oil
  • 1/8 teaspoon cinnamon
  • 1 1/2 teaspoons adobo seasoning
  • hot sauce, to taste (I used about 1 teaspoon, and they had just the right amount of heat for me)
  • extra salt, for seasoning
  • Cooking spray

1. Preheat the oven to 425 degrees F.

2. Cut the potatoes lengthwise into and toss with the oil, adobo seasoning, cinnamon, and hot sauce. Spray a baking sheet with cooking spray. Arrange the potatoes in a single layer on the baking sheet and bake until the “fries” are tender and crisp, about 40 minutes.

3. Season with additional salt, to taste. Serve immediately.

Note: I’m kind of a whimp when it comes to hot sauce, so you could certainly add more if that’s what you like. I wasn’t going for something very spicy, just a little bit of heat to balance the sweetness, and that’s what I got. The cinnamon is just for little something extra–it brings out a little bit of the sweetness in the potatoes without being overpowering. I normally use cumin in my spice blend for sweet potatoes, but the adobo seasoning added the perfect amount of salt and in addition to the smoky cumin flavor.