|My OXO Spiralizer and sweet potato experiment|
The sweet potatoes were a big hit as a side dish with roasted turkey breast and gravy, cranberry sauce, and peas. Sounds like a Thanksgiving meal, doesn’t it? But, this was a mid-week, early August dinner for two!
|Roasted Sweet Potato Spirals - ready to serve|
Here’s the simple recipe I used for the Roasted Sweet Potato Spirals:
I scrubbed 2 medium-sized sweet potatoes under cool running water, patted them dry, then peeled.
|Freshly spiralized sweet potatoes|
Spiralized the potatoes with my new gadget and placed them in a large mixing bowl. Added a splash of olive oil, a sprinkle of salt and pepper, and a tsp. or so of Herbes de’ Provence, a French blend. (Note: an Italian seasoning blend would work well, too.) Tossed to coat.
Preheated oven to 425°F.
Lightly oiled a large baking pan with one-inch sides. Spread the sweet potatoes in a single layer. Placed tray on a rack set in the center of the oven and roasted for 15 to 20 minutes.
Before serving, a garnish of chopped parsley can be added.
It was that easy; now, come on, you try!