Monday, March 9, 2009

Baked Sweet Potatoes

These are my newest obsession. I've made them about 5 times in the past few weeks. They're so, so good.

Sweet potatoes are the best, but you can also use potatoes, yams, parsnips, carrots or zucchini.

Tonight's sweet potatoes, yams and potatoes

  1. Prehead the oven to 425.

  2. Cut the vegetables into one-inch pieces.

  3. Cover a baking sheet with foil, and brush it with olive oil. Place the veggies on the foil and brush them with olive oil too.

  4. Bake at 425 for 30 minutes. Flip over, then bake another 30 minutes.

  5. When the veggies are done, toss them in a bowl with these seasonings: 2 cloves minced garlic, 1/4 cup basil, 1/2 teaspoon salt, 1/2 teaspoon pepper.

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