My name is Katie, and I have a problem.
I am a sweet potato addict.
There, I’ve said it.
Here’s the problem though. I have always loved sweet potatoes covered in brown sugar and buttery goodness. When my sis-in-law Cheryl suggested a savory version the other night, I raised my eyebrows in question.
“SAVORY sweet potatoes?” I asked. Then I thought about it. I adore sweet and salty anything on a regular basis, so we gave it a go.
On a side note I was reminded that my very favorite potato chips of all time are these.
Mediterranean Terra Chips. They are a mix of root vegetable chips like taro, ruby taro, sweet potato, yuca, batata, and parsnip and seasoned with oregano and garlic. Sound weird? Just TRY them…and get back to me. I can only find them at our health food store here, so you may have to go that route.
I love, love, LOVE these potato chips. So, it should have been a natural thought process for me to do savory with sweet potato. Thank God for sister-in-laws! Now I know!
These were super simple to make. We just sliced up some freshly scrubbed sweet potatoes, skin and all, brushed them down with olive oil and put them on a foil-line baking sheet. Then we sprinkled them with Jane’s Krazy Mixed-Up Salt. It has salt, garlic, herbs, and onion in it.
Then we put them on the top rack of a 425 degree oven and roasted them for about 25 minutes or until they began to brown all over. You should take them out and touch the tops and see if they are still a little soggy. If so, put them back in for 5-10 more minutes.
I am telling you, these are fabulous-o. They rock. They made me close my eyes and smile in satisfaction.
Next time, I’m trying adding the oregano.
This is a side dish that steers you away from the traditional potato. Try it and see if you love it as much as I did.
- 4 large sweet potatoes
- 2 T. olive oil
- 1 T. Jane's crazy mixed up salt
- Scrub pototatoes well and cut into wedges (like steak fries). Toss in bowl with olive oil and seasonings. spread onto baking sheet with sides not touching. Place in very top rack of oven and bake for 25-40 minutes until browned and tops are crispy and not soggy anymore.
- t. oregano plus the juice of one lemon (squeeze juice over then sprinkle herbs)
- /3 t. cayenne pepper plus 1 t. garlic salt
Cooking with Love
~KatieIf you like this post, you might like these as well!
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