| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3 |
|
Medium-sized sweet potatoes (about 2 lbs, trimmed, peeled, |
|
|
Cut into 1/8 inch thick slices |
| 1 |
|
Garlic clove, crushed through a press |
| 2 |
tb |
Extra-virgin olive oil |
| 1/4 |
c |
Packed parsley sprigs |
| 1/2 |
ts |
Fresh thyme, leaves stripped from the stems, or 1/4 teaspoon dried |
| 1 |
|
Strip (about 1/2 x 2 inches) orange zest (use a vegetable peeler to remove) |
|
|
Salt and freshly ground black pepper, to taste |
INSTRUCTIONS
Preheat the oven to 400 degrees F. Select a large nonstick sheet pan at
least 14 x 10 inches. Combine the sweet potato slices with the garlic and
the oil in a large bowl; toss to coat with the oil. Bake, turning the
potatoes once or twice as they begin to brown, about 40 minutes. Remove
from the oven. Meanwhile, finely chop the parsley, thyme and orange zest
together; sprinkle over the potatoes. Sprinkle with salt and pepper. Return
to the oven and bake for 10 minutes longer, or until the potatoes are
tender, turning them once. Serve hot.
Yield: 4 to 6 servings
Recipe by: Cooking Live Show #CL8869 Posted to MC-Recipe Digest V1 #597 by
Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997
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