Tuesday, December 1, 2009
Last but not least, the sweet potatoes. I think these have really good flavor by themselves. Therefore, I never add too much to it. I don't like all the brown sugar, sugar, cinnamonm, etc that people use. I simply roast them which brings out the natural sweetness but also adds a savory char on the outside. I start by peeling and cubing the sweet potatoes. In a baking sheet, I add salt, pepper, and oil. I'll roast them in the oven until slightly charred but still soft on the inside. These are best eaten right out of the oven. But they can be reheated in the oven on a baking sheet to retain the crispy outside.