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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 15 |
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A favorite, warming dish on an Autumn night, I like serving this for Hallowe'en when I have guests over for dinner. It is based upon a Cambodian dish I had years ago that was nothing more than roasted and salted sweet potatoes served with rice and soy sauce. This version takes that same, general savory approach but omits the rice and makes a few other additions. Ingredients:
6 lbs sweet potatoes |
2 lbs jerusalem artichokes (aka sunchokes , scrubbed and sliced length-wise) |
4 tablespoons canola oil |
4 sprigs fresh rosemary |
10 fresh sage leaves |
1/4 teaspoon black pepper |
3 tablespoons dark soy sauce |
Directions:
1. Heat your oven to 425 degrees Fahrenheit.
2. Scrub but do not peel the sweet potatoes and the sunchokes. Cut off any lingering stems or vine-like appendages. Then, lengthwise, radially cut each potato into 8 spears. Slice the sunchokes in half, lengthwise, as well. Set the sliced vegetables aside in two piles.
3. In a bowl, combine the sprigs of rosemary, the sage, black pepper, 3 Tablespoons of the oil, and soy sauce.
4. Toss the potatoes in the herb and oil mixture, making sure that everything is coated nicely.
5. On a roasting pan (lightly coated with the remaining canola oil), spread out the potato spears, skin-side down. Roast in your heated oven for 20 minutes or until the potatoes are browned.
6. Remove from the oven and turn the potatoes over. Add the sunchokes over the top of the potatoes and return to the oven for 20-30 minutes.
7. Remove, plate, and serve.
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