I really don't like canned sweet potatoes made into that sweet, gooey, marshmallow casserole so popular at Thanksgiving. I never have. Greg likes it, though, so his mom often provides that once-a-year treat for him. Since I have never liked sweet potatoes made this way, I never made any kind of sweet potatoes until I'd been married a few years and Greg bought a fresh one at the store. He asked me to just bake it like a regular white potato. I still wasn't convinced. It took a few more years before I tried it that way, and it wasn't too bad. Then a few years ago we started grilling vegetables and sliced rounds of sweet potatoes were one of our choices. I liked them that way, too. I still don't eat them very often, but when I find a recipe that looks tasty, without any augmentation of the sugar load, I'll try it.
I made this recipe for supper on Monday evening. Served it with grilled turkey mignons and steamed fresh broccoli. It smelled good the minute I put it in the oven and I actually looked forward to tasting the end result. I was not disappointed. (Comments in the recipe come from Kalyn. Her blog is where I got this recipe.)
Roasted Sweet Potatoes with Red Onions, Rosemary, and Parmesan
(Makes 4 servings, slightly adapted from Bon Appetit, November 2002)
4 large or 6 medium tan-fleshed sweet potatoes (white skin)
3 medium red onions
3 T olive oil
2 T finely chopped fresh rosemary, divided (if you only have dried rosemary use less and make sure it's finely chopped)
1 tsp. salt
fresh ground black pepper to taste
1/2 cup fresh grated parmesan cheese
2-3 T chopped fresh parsley (optional)
Preheat oven to 375 F and cover a flat roasting pan with foil, then spray foil with non-stick spray or mist with olive oil.
Peel potatoes and remove skin from onions. (Sweet potatoes could also probably be left unpeeled, but I did peel them.) Cut sweet potatoes and onions into same-size pieces about 1 inch square. Place in plastic bowl and toss with olive oil, 1 T chopped rosemary, salt or sea salt, and fresh ground black pepper. Arrange in single layer on roasting pan and roast until vegetables are cooked through and slightly browned, about 45 minutes or longer. (I actually roasted my sweet potatoes and onions in the photo for about exactly an hour, but I like them a little crisp and well-browned.)
Combine fresh-grated parmesan and finely chopped rosemary in small bowl. Remove vegetables from oven and toss with parmesan-rosemary mixture. Serve hot, sprinkled with fresh parsley if desired.
[My comments: I used yams. We just don't get "sweet potatoes" here very often. I also used fresh rosemary, but skipped the parsley. Greg really liked this.]