Back home, the old folks had a saying, "Time brings about a change". I often think about that statement when I think about food, especially the food I grew up with. We had greens with fat back. Yes, fat back, no salt pork in my house. Fried chicken was a common Sunday meal. These are the foods I grew with and they are near and dear to my heart.
No I am a little older (okay, a lot older) and starting to think about my diet a little differently. I still like the same foods. That will not change. One of my students told me that her father made collard greens in the Italian style. I was horrified. I had a collard green throw down with one of my students one day - Asian vs. southern US. Of course, there was no winner. I have to say that I finally got to see one of my favorite foods prepared in a different manner - and I liked Asian collard greens. Sometimes you just gotta change.
Another food that I ate growing up was sweet potatoes. We baked them and added butter. We also candied them, butter and sugar - lots of sugar. We never added salt, pepper and garlic powder. But like I said, sometimes you gotta change. So here is a new recipe for sweet potatoes. They are savory and not sweet. And they are good!
Roasted Sweet Potatoes with Onions
4 medium sweet potatoes, about 2 pounds
1 medium yellow onion
2 Tablespoons extra-virgin olive oil
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
1. Preheat oven to 425°F.
2. Peel sweet potatoes and cut into 2-inch cubes. Cut onion into 1-inch pieces.
3. Place sweet potatoes and onions in a large bowl. Add olive oil and seasonings. Stir to combine.
4. Spread mixture onto a rimmed cookie sheet. Bake at 425°F for about 35 minutes or until tender, stirring occasionally.
If possible, roast vegetables in a metal pan. Metal is a better conductor of heat than glass. However, don't let the lack of a metal pan prevent you from making this recipe. It will still be good, just not as crispy.