This week at I ♥ Cooking Club we are focusing on orange foods. I immediately think of carrots when I think orange food, don’t you? While we like carrots….not lots of them but…we like them. We loooove sweet potatoes. The orangey flesh of this starch is made even more tantalizing by tossing the peeled chunks with olive oil and honey.
When the weather is cooperating and we have cold temperatures it’s great to roast all sorts of winter vegetables using oil and maple syrup. Sweet potatoes star heavily when I roast veggies mixed up with turnips, rutabaga, carrots and beets. But this time, just to focus on Ellie Krieger’s recipe, we let sweet potatoes stand on their own.
Deadly easy to mix this up and seriously delicious and tender. It went very well with a smoked pork roast which Doug cooked the same day. Great marriage those two flavors.
Ellie Krieger’s Sweet Potatoes
2 pounds red-skinned sweet potatoes
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh lemon juice
1/2 teaspoon salt
Preheat oven to 350 degrees F.
Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.
Ok, lets surf over to IHCC and see what other orange themed dishes we have on the table. Join us!
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