I'm getting a late start working on my Thanksgiving menu this year. The menu doesn't change much from year to year, but I do try to find variations of our favorite Thanksgiving dishes just to change it up a little bit.
2 1/2 lbs sweet potatoes (about 6) peeled and cut into 1" wedges
2 Tbsp olive oil
Kosher salt and freshly ground black pepper
2 Tbsp maple syrup (use the real stuff if you can afford to -- there's nothing like it)
1 tsp lemon zest
1/4 tsp nutmeg
Sea salt to taste
Preheat the oven to 425 degrees. Peel and cut the sweet potatoes into wedges. Toss the wedges with the olive oil salt and pepper. Place on a foil-lined baking sheet and bake for 20 minutes.
Remove the pan from the oven and place the potato wedges into a 3-quart baking dish. Toss the potatoes with the syrup.
Place the baking dish back in the oven and roast for about 15 minutes. Stir every 5 minutes.
Remove from the oven and sprinkle with the lemon zest, sea salt, and nutmeg.
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