If you're living in the Northeast, you've probably heard that we're going to take a pounding from Hurricane Sandy (aka Frankenstorm) early next week. Some of the tracks project a direct hit to Central Jersey. I visited the farm this morning and the grocery store this afternoon - the fridge is stocked and we're ready to hunker down and weather this thing (hopefully without losing power).
Fortunately, we got a nice load of storage vegetables from the farm today, so whatever happens, I know I'll have some unspoiled food to work with. And I could honestly eat sweet potatoes every day without getting sick of them. In fact, I couldn't wait to have these - as soon as I'd unpacked my farm basket, I scrubbed some and roasted them for lunch.
Roasting is my favorite way to prepare most vegetables. Just toss them in oil and seasonings and throw them in the oven. Very little mess or fuss is involved. In this case, I decided to add a little maple syrup to liven things up a bit. This makes an easy, delicious side dish appropriate for anything from a Friday lunch to Thanksgiving dinner. I have five more pounds of sweet potatoes sitting in the basement, so I'm sure I'll be doing this again soon!
Maple Roasted Fingerling Sweet Potatoes
1 lb fingerling sweet potatoes, sliced into 1/2" rounds (really, any kind of diced sweet potato will do, but I had these cute long ones on hand)
1 tbsp olive oil
1 tbsp maple syrup
salt and pepper to taste
Preheat oven to 400° F.
Slice up your sweet potatoes and place them in a baking dish (or foil-lined baking pan - glass will clean up more easily than metal so foil is unnecessary). Drizzle with oil and syrup, season with salt and pepper, and toss well to combine.
Roast 30-35 minutes, stirring halfway through.
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