Roasted sweet potatoes

Erica wrote in message
<[email hidden]>...

Quoted message said:

Hi all,

For Passover, I often make regular roasted potatoes, just
by scrubbing and cubing some russet potatoes, tossing them
with oil, salt, and pepper, and roasting them uncovered in
a 425 degree oven. This year I was thinking of replacing
the russets with sweet potatoes. However, I am wondering if
I should still roast at such a high heat, for fear of
burning the sugary sweet potatoes before they are cooked
throughout. Would, say, 375 be more appropriate?

Also, does anyone have any ideas for what to spice it up
with? So far my ideas are fresh rosemary leaves and honey,
cayenne pepper, or cinnamon/nutmeg/cloves et al sweet
spices. Any of these sound good to you? I'm open to
suggestions, just keep in mind that it must contain no
dairy (kosher meat dinner), can't be too salty (my dad is a
supertaster and will complain loudly), and doesn't contain
nuts (the green veggie dish has almonds and I think it'd be
redundant).

Thanks!!

--Erica

i cook cut up sweet potatoes like this all the time. as to
the temperature, lower would work fine. i never remember how
hot to get the oven, and wing
it. sometimes they get a bit burnt, but i like that. i like
sweet potatoes with brown sugar, some olive oil, and
some lavender, peppercorns and a little salt crushed up
in a mortar and pestle.

rosemary and honey sounds good. i tried that with some yukon
golds the other week; i imagine that that would lend itself
well to sweets.

--
Saerah

TANSTAAFL

"Strange women lying in ponds distributing
swords is no basis for a system of government. Supreme executive
power derives from a mandate from the masses, not from some
farcical aquatic ceremony."

Rather than roasting whole sweet potatoes, cut them into
large steak "fries", brush (or spray) with olive oil, and
season as you like (maybe salt, pepper, and garlic). Roast
on an oiled pan for 30 minutes at 475-500°, turning once.
Almost as good as real french fries but much less fat.

--
------------------------------------------------------------
----------------
----
Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8'
42.8"

"Erica" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi all,

For Passover, I often make regular roasted potatoes, just
by scrubbing and cubing some russet potatoes, tossing them
with oil, salt, and pepper, and roasting them uncovered in
a 425 degree oven. This year I was thinking of replacing
the russets with sweet potatoes. However, I am wondering
if I should still roast at such a high heat, for fear of
burning the sugary sweet potatoes before they are cooked
throughout. Would, say, 375 be more appropriate?

Also, does anyone have any ideas for what to spice it up
with? So far my ideas are fresh rosemary leaves and honey,
cayenne pepper, or cinnamon/nutmeg/cloves et al sweet
spices. Any of these sound good to you? I'm open to
suggestions, just keep in mind that it must contain no
dairy (kosher meat dinner), can't be too salty (my dad is
a supertaster and will complain loudly), and doesn't
contain nuts (the green veggie dish has almonds and I
think it'd be redundant).

Thanks!!

--Erica

On 17 Mar 2004 22:21:14 -0800, Erica <[email hidden]>
wrote: [snip]

Quoted message said:

Also, does anyone have any ideas for what to spice it up
with? So far my ideas are fresh rosemary leaves and honey,
cayenne pepper, or cinnamon/nutmeg/cloves et al sweet
spices. Any of these sound good to you? I'm open to
suggestions, just keep in mind that it must contain no
dairy (kosher meat dinner), can't be too salty (my dad is
a supertaster and will complain loudly), and doesn't
contain nuts (the green veggie dish has almonds and I
think it'd be redundant).

It may sound a little odd, but I've had sweet
potatoes with curry powder and liked the
result. Otherwise, I'd just be inclined to go
with basic butter, salt and peper. Maybe a
little garlic powder.

Ariane

"Saerah" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

i cook cut up sweet potatoes like this all the time.
as to the

temperature,

Quoted message said:

lower would work fine. i never remember how hot to get the
oven, and wing
it. sometimes they get a bit burnt, but i like that. i
like sweet potatoes with brown sugar, some olive oil,
and some lavender, peppercorns and a little salt
crushed up in a mortar and pestle.

rosemary and honey sounds good. i tried that with some
yukon golds the

other

Quoted message said:

week; i imagine that that would lend itself well to
sweets.

Lavendar sounds delish, and I DO have some Herbes de
Provence lying around...now I can't decide!

Thanks for your feedback!

--Erica

Erica wrote in message ...

Quoted message said:

"Saerah" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

i cook cut up sweet potatoes like this all the time.
as to the

temperature,

Quoted message said:

lower would work fine. i never remember how hot to get
the oven, and wing
it. sometimes they get a bit burnt, but i like that. i
like sweet

potatoes

Quoted message said:

Quoted message said:

with brown sugar, some olive oil, and some lavender,
peppercorns and a little salt crushed up in a mortar and
pestle.

rosemary and honey sounds good. i tried that with some
yukon golds the

other

Quoted message said:

week; i imagine that that would lend itself well to
sweets.

Lavendar sounds delish, and I DO have some Herbes de
Provence lying around...now I can't decide!

Thanks for your feedback!

my husband and i have been thinking takign a day trip with
the wee one in the next few months. i suggested grand
rapids, because i want to check out penzey's 🙂. since i got
my mortar and pestle last week, ive been putting it to good
use. rob asks me: "why didn't you just get a spice grinder?"
LOL! i hope your sweet potatoes are a hit at the seder 🙂

--
Saerah

TANSTAAFL

"Strange women lying in ponds distributing
swords is no basis for a system of government. Supreme executive
power derives from a mandate from the masses, not from some
farcical aquatic ceremony."

Erica said:

Hi all,

For Passover, I often make regular roasted potatoes, just
by scrubbing and cubing some russet potatoes, tossing them
with oil, salt, and pepper, and roasting them uncovered in
a 425 degree oven. This year I was thinking of replacing
the russets with sweet potatoes. However, I am wondering
if I should still roast at such a high heat, for fear of
burning the sugary sweet potatoes before they are cooked
throughout. Would, say, 375 be more appropriate?

Depends on how long you're going to roast them 🙂

Quoted message said:

Also, does anyone have any ideas for what to spice it up
with? So far my ideas are fresh rosemary leaves and honey,
cayenne pepper, or cinnamon/nutmeg/cloves et al sweet
spices. Any of these sound good to you? I'm open to
suggestions, just keep in mind that it must contain no
dairy (kosher meat dinner), can't be too salty (my dad is
a supertaster and will complain loudly), and doesn't
contain nuts (the green veggie dish has almonds and I
think it'd be redundant).

Thanks!!

--Erica

The cinnamon/nutmeg/cloves makes it sound too much like a
sweet potato pie to me. You're roasting the sweet potatoes,
not making a pie 🙂 I like the idea of finely crushed
rosemary or perhaps even a sprinkling of marjoram.
Drizzling honey over... hmmmm, maybe. Remember, sweet
potatoes are naturally 'sweet' so you really don't need to
add to that unless you really want a sweet glaze. Hmmm,
glazed... maybe brown sugar? Or simply ightly salt and of
course freshly ground pepper or a sprinkling of cayenne to
give them a 'kick'.

Happy Passover!

Jill