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
Serves 6.
Ingredients:
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
Directions:
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.
Ah this post is like the crisp, fresh morning air. Gorgeous styling and processing! http://www.luluhypermarket.com/GoodLife/food-guide-index.html
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