I like sweet potatoes. But here, we usually steam them, or some people boil them. While the others roast them. I enjoyed roasting the squash the other day and decided to try roasting the sweet potatoes instead. I looked up on how to do it, since I never have. I first washed it, covered it in olive oil and a sprinkling of salt, then pricked them crazy with a fork. I set them in the oven for about 40 minutes, and kept it there for 30 more minutes, just because.
The end product. It was a bit oily than I thought, but then, that’s what the oil is for. Maybe I will stick with the spray oil I used for the squash. The texture is drier, the skin a bit tougher, but overall, I like the drier flavor. It wasn’t dry that I needed a glass of water for every bite, it was more a texture preference. And I like it.
I think I have been missing out on the roasted vegetable experience for the first 30 years of my life so I am going to try to add more to the list. 🙂 Beets, potatoes, carrots, yams, etc. Let’s see!