I hated potatoes for a long time. I know, you think hate is pretty strong for innocuous potatoes. I hated them because I grew up eating boiled potatoes for dinner. every.single.day. If you’ve had boiled potatoes, you understand. If you haven’t, don’t do it. Why were we eating boiled potatoes? For reasons I still do not understand, my father loves them. So do several of his siblings. As a result, my sisters and several of my cousins have had a lifelong hate-affair with potatoes.
My hatred of potatoes meant that for the first 10 years or so of my adulthood, I never bought potatoes. Ever. Eventually I discovered that potatoes can be good if prepared differently. Pretty much any way other than boiled.
Roasted potatoes are my favorite, and I often prepare them that way. A few years ago, I decided to add sweet potatoes to the mix. I washed and peeled them, cubed them up and added them to my regular potatoes for roasting. It was a hit. I like the sweet potatoes even more than regular potatoes. Sweet potatoes have more nutrients in them too, with lots of beta-carotene, so that’s a bonus. They even count as an orange vegetable according to the Canada Food Guide, which recommends eating at least one orange and one dark green vegetable each day.
If sweet potatoes are new to you, treat them like you would regular potatoes. They can be roasted, mashed or baked. They have more flavour than regular potatoes, and are much sweeter. They do live up to their name. They are sometimes even used to make pie.
I love garlic and rosemary so I add some to the sweet potatoes when roasting to enhance the wonderful flavour of this vegetable. Sweet potatoes will not become as crispy as regular potatoes when roasted. They will brown and caramelize a little, bringing out even more natural flavour.
If the skin on the sweet potatoes is relatively thin, I don’t peel them. I only peel them when the skin is thick and tough and sort of resembles bark.
Recipe: Garlic Rosemary Roasted Sweet Potatoes
- 2 cloves garlic, finely chopped
- 2 tablespoons chopped fresh rosemary
- pinch of salt
- 3 tablespoons olive oil
- 1.5 pounds (675 g) sweet potatoes, peeled and cut into 1 ½” cubes (about 3 sweet potatoes)
- Pre-heat oven to 425 F if using regular oven (390 F if using convection oven)
- Line a large rimmed baking sheet with parchment paper.
- Add chopped garlic, rosemary and salt to a large mixing bowl. Add olive oil. Mix well.
- Add sweet potatoes and stir to coat evenly in olive oil mixture.
- Spread sweet potatoes on baking sheet, ensuring they are in a single layer. Roast for 25 to 30 minutes, turning the potatoes once half way through cooking time.