Friday, January 4, 2013

Cinnamon roasted sweet potatoes

What is the difference between a sweet potato and a yam? This is a highly informative article that you should read. It turns out that yams and sweet potatoes aren't even related. Two different species- that's gotta make family reunions awkward... Sweet potatoes are wonderful- this recipe is a healthy and delicious way to say, "oh hello there- thanks for being so awesome" to your body. 
This recipe came to me courtesy of Josh, via his brother James Tripp. It has been adapted slightly along the way, but it's the perfect thing to make during the winter. Do you enjoy the warm aromas of cinnamon, cardamom, and ginger wafting through your house? Do you like how without adding sugar, these potatoes are silky smooth and naturally sweet? Do you enjoy a gently crackling fireplace? If yes, then keep reading. Let's also mention that this is a gluten-free dish to boot!
 I never measure the ingredients for this recipe, and it comes out a little differently every time, but always delicious. TIP: For cutting potatoes of any kind, and similarly shaped foods (like eggplants), slice a thin strip lengthwise along the object in question. Place the cut side on the cutting board, where the flat surface will keep it from rolling as you slice it. 
Getting ready to go into the oven.


Two to three medium sized sweet potatoes
Two to three tablespoons melted coconut oil OR alternatively you could use olive oil!
More or less depending on your taste preference:
several generous shakes of cardamom
several generous shakes of cinnamon
several shakes of dried ginger
pinch of salt


Preheat oven to 350F.
Rinse off your potatoes and pat them dry. Slice them up into discs or slices, any which way you please but let's make them all the same size, ok? It's hard to do! (Each time I slice a sweet potato it reminds me that I need to sharpen my knives) I finally bought a knife sharpener! After a meditative 20 minutes of sharpening my knives can take on the toughest tubers with 007 ease.
I generally make my potato slices on the smaller side- I slice them into 1/4 inch discs, and then halve those discs. Put sweet potato slices in a pan and pour on the oil and spices. Swish around to coat evenly. Make sure the potatoes are coated in oil- if you need to add more oil do so. The oil seals in the sweet potato, keeping moisture trapped inside the potato, yielding a moister inside. Roast in oven, checking after 30 minutes. Potatoes will be done with pierced easily with a fork. It usually takes 45-50 minutes, which results in an decadently moist, sweet potato. The sugars in the sweet potatoes will caramelize into a mouth watering silky spicy sweetness that is perfect for winter days! In a nutshell: nomnomnommmmmmmmm.

1 comment:

  1. Nice, my favorite food for sure! I had no idea that sweet potatoes and yams were that different. Also, that's a good tip about the oil. I have had more than one pan of dry crispy root veggies because I didn't oil them right.