November 12, 2013
Roasted Sweet Potatoes with Toasted Sesame Seeds

I know people like sweet potatoes all kinds of fancy ways, but I pretty much like them one way and that's ROASTED.
With olive oil, salt, and as of recent: toasted sesame seeds. 
In these pictures I had found purple sweet potatoes at the farmer's market, but I find that most things purple (potatoes, sweet potatoes, carrots) are extremely tough and flavorless. (Anybody else?)
In the future, I am going to skip any "purple" version of a root vegetable unless someone can convince me otherwise.
These are a wonderful side to just about anything. They are sweet, crispy, delicious and very simple.

Roasted Sweet Potatoes with Toasted Sesame Seeds
Serves 4-6

-4 sweet potatoes washed well
-Extra virgin olive oil
-1/4 cup hulled sesame seeds

Preheat oven to 400.
Toast the sesame seeds in a dry pan over low heat until light brown and set aside.
Slice the sweet potatoes lengthwise and then cut into long wedges.
Toss with a generous amount of olive oil and spread on a baking sheet.
Sprinkle with salt and pepper and place on the bottom rack of your oven for about 35-45 minutes. (They should be closest to the heat source.)
They are done when you flip one over and see a caramel brown color.
Place on a serving platter and sprinkle with the sesame seeds.



I think...
A Greek Cloud
Happy Thanksgiving