Our pre 2013 challenge ingredient was "Sweet Potatoes." A fabulously versatile (and I fear under utilized powerhouse of a vege.) So here's my go:
First, Sam's Club had a special, but they are quite small for Sweet Potatoes, about half sized (see the nickle?)
I decided to adapt a recipe that is ubiquitous on the net: a 2005 Epicurious Thyme Sweet Potatoes. Many reviews and my own experience indicate the potatoes often burn on the bottom.
So I changed it... I peeled 2 of the 3 potatoes and cut them into wedges. I only used 1 Tablespoon of Olive oil, but greased my pan with butter (next time I'll cut back on the oil.) 2 large cloves of garlic very thinly sliced; in winter the cloves are usually older so I always remove the sprouts from the centers. See the sprout on the blade of my knife?
For seasonings: @ 1/2 tsp each: crushed red pepper and ground Chipotle Chili pepper; @ 1/4 tsp Cumin, a couple of generous pinches of sea salt, and @ half a Tablespoon of fresh Thyme leaves.
This is how it looked before putting it in a preheated 425 degree oven for about half an hour (middle shelf.) I thought my stone casserole dish would make them brown better, but no. Next time, I'll just spread out on a large flat pan. I ended up having to broil for a minute or so at the end to crisp them up some.
Here's how they looked after cooking.... yummy, yummy!
Definitely will cook these again. The original recipe says they can be eaten warm or at room temperature; even with my changes this is still true.
To find other great Sweet Potato recipes... check out Judy's link up!