I didn't think you could eat sweet potatoes with the peel until a friend of mine made a recipe similar to this one for me to try. Now, sweet potatoes don't seem like as much a pain to cook when I'm in a hurry. This recipe was so simple, and versatile, I almost couldn't believe it was sweet potatoes I was preparing.
I simply cut the potatoes into wedges, tossed them in olive oil and spices and roasted in my oven. The result was an easy, healthy, yummalicious snack or side dish.
If you're interested in trying them, here's the recipe:
Roasted Garlic Mesquite Sweet Potatoes
Serves about 4
2-3 large sweet potatoes or yams
2 Tbs. Olive Oil
1 tsp. Garlic
1/2 tsp. Mesquite Seasoning
Preheat the oven to 375F. Cut potatoes into wedges about 1/2" thick or less and put in a bowl. Pour oil and seasonings over potatoes and toss. Place in a single layer on a cookie sheet and roast for about 20-30 minutes depending on your oven and the thickness of the wedges. I use the convection roast setting on my oven and it's done in about 20 minutes. Enjoy!
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