| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Sweet potatoes (4 medium); peeled and cut into 1/2-inch thick slices |
| 6 |
|
Garlic cloves |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Unsalted butter |
| 2 |
ts |
Minced fresh rosemary; or 1 teaspoon dried, crumbled |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Preheat oven to 425 degrees.
Arrange the sweet potatoes and garlic in a shallow flameproof baking dish
large enough to hold them in a single layer. Add just enough water to cover
the vegetables. Bring the water to a boil over medium high heat and simmer
for 2 minutes. Drain in a colander.
In a baking dish, combine the oil and butter and melt the butter over
medium heat. Remove from the heat, add the potatoes and garlic, rosemary,
and salt and pepper to taste and toss to coat. Spread the potatoes in a
single layer and roast on the lowest rack of the oven, turning them
occasionally, for 25 to 30 minutes, or until golden brown. Transfer to a
heated serving bowl and serve at once.
Yield: 4 servings
Notes: Recipe courtesy of Georgia Downard, Reasons to Roast
Recipe by: Cooking live Show #9024
Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Dec 19, 1997
A Message from our Provider:
“God will let you get away with it until suddenly . . .”