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Herbed Roasted Sweet Potatoes

October 31, 2012

Slow Whining

My African dance class encouraged me to cook my roasted sweet potatoes.  It was such a wonderful class, I was slow whining as I was boiling my potatoes while I listened to the soothing beats of the drums on a random drumming track I found.  Everybody knows that dancing and cooking are two great hobbies of mine, so when one encourages the other I thank God for such a wonderful blessing.

This recipe was adapted from ‘ Levi Roots’ Reggae Reggae Cookbook’ (Haper Collins Publishers Ltd, 2008).

Ingredients:

1 kg sweet potatoes, 6 tbsps olive oil, sea salt, 2 tbsps mixed herbs, 2 tbsps rosemary, 3 tsps cayenne pepper.

Method:

1. Peel the potatoes and put them straight into water.
2. Half or quarter the potatoes so they all fit in a pot.
3. Put potatoes in a pot and cover with water.
4. Bring the potatoes to the boil with the lid on.
5. Let the potatoes simmer for 5 minutes.
6. Drain the potatoes then roughen up in a colander.
7. Cut up the potato into desired pieces and put into a mixing bowl.
8. Mix in all of the other ingredients to season potatoes.
9. Spread onto a tin foil lined baking tray and bake in an oven at 200 degrees C.
10. Roast for 30 minutes.
11. Turn the potatoes then roast for another 20 minutes.

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From → Sides, Snacks

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