Do you think of sweet potatoes as a summer vegetable? Me either. Growing season aside, sweet potatoes always seem just a little heavy for summer, don't they? But they're so good for us, so easy to find, so many people like them – I'm thrilled to have a good way to cook sweet potatoes in the summer – easy, quick, fresh and light. So good!
Just cut sweet potatoes in half and rub the cut sides in a little oil and butter and snips of fresh rosemary, then toss them in the oven. I love how the flat sides get slightly crispy and caramelized, how leaving the jackets on during baking keeps the sweet potatoes moist and ever so sweet.
You could serve them hot, I suppose, but it's summer. Just let them rest at room temperature and serve later – drizzled with a squeeze of lime juice. Heaven! How heavenly? Well I'm adding it to this small collection of My Favorite Sweet Potato Recipes. And I've decided they are "the" summer vegetable this year, the one to serve again and again.
THE SOUTH IS HOT! Today's recipe comes from Sara Foster's Southern Kitchen, it's just one of a half dozen southern-sentiment cookbooks that publishers have sent my way in the last few months. So far, this is my favorite. Every page is filled with food you want to eat -- and make -- neither fussy to make nor to serve. The ingredients are accessible ingredients, it's all "real food". And -- this is becoming my latest way to judge a new cookbook – it's not a dessert cookbook masquerading as something else. A recent cookbook or two use up almost half the pages in sweets – baked goods, desserts, etc. As delectable as we know that southern-style cakes and pies are (think Southern Belle Lemon Layer Cake), in Sara Foster's Southern Kitchen, only 15% of the pages are for desserts. Many thanks to Maria Braeckel from Random House for a complimentary copy.
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THIS WEEK, KITCHEN PARADE Sliced Citrus with Orange Flower Water, Spics & Chocolate Shavings
RECIPE for SWEET POTATO WEDGES with ROSEMARY & LIME JUICE
Time to table: 45 minutes, longer if serving at room temperature
Serves 6, easily adjusted for more or fewer
1 tablespoon butter, melted
1 tablespoon olive oil
1 tablespoon fresh rosemary, minced
3 smallish sweet potatoes, scrubbed well (see NOTES)
1 lime, cut into six wedges
Preheat oven to 375F. For easy clean-up, cover a baking sheet with foil. Pool butter and oil onto the foil in the center, sprinkle with rosemary. Cut sweet potatoes in half length-wise. Rub the cut sides in the butter/oil/rosemary and arrange slightly apart on the baking sheet. Bake for about 30 minutes, remove from oven and rub again in the butter/oil/rosemary mixture. Bake for another 10 minutes or so, until the edges are turning golden and the potatoes are themselves are cooked through. Remove from the oven. Transfer to a serving dish and top with a wedge of fresh lime. Let cool to room temperature, can be made two to three hours in advance. At the table, squeeze lime juice over each half. Savor!
ALANNA's TIPS & KITCHEN NOTES
Sweet potatoes can be HUGE but for these, you'll want to choose the smallest you can find.
We eat these skins and all, they're soft and slightly chewy. Finger food!
Yes, I know those aren't actually sweet potato wedges, but don't wedges just sound better than halves?
~ My Favorite Sweet Potato Recipes ~
~ Delicious Microwave Sweet Potato ~
~ Baked Sweet Potatoes ~
~ Warm Sweet Potato Salad ~
~ more sweet potato recipes ~
from A Veggie Venture
~ Confetti Potato Salad ~
~ Sweet Potato Salad
with Roasted Poblano, Roasted Corn & Chipotle ~
~ Rustic Mashed Sweet Potatoes & Carrots ~
~ more sweet potato recipes ~
from Kitchen Parade, my food column