Sweet and Savory

I love sweet potatoes. I was introduced to them late in life and think I am trying to make up for the years I didn't have any. I try to make them different ways, sweet, savory, sweet and savory. The simplicity of this side is perfect for weekday dinners.

I made Chicken in White Wine Sauce (sans the Asparagus so the chicken cooked in the sauce a bit) and when the chicken and potatoes were done I cooked the left over sauce a bit longer and than drizzled it over both the chicken and the potatoes. This meal was delicious. I served with a simple side salad as well (gotta get in the veggies!).

Source: My head


Roasted Sweet Potatoes

2 large sweet potatoes, peeled & cubed
1 tablespoon olive oil
1 teaspoon garlic salt
1/2 teaspoon pepper
1 teaspoon rosemary

Preheat oven to 425 degrees. Coat potatoes with olive oil. Sprinkle with herbs and spices and toss some more. Pour onto a baking sheet and roast in oven for 20-25 minutes (usually however long it takes to cook the chicken).