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Amazing Roasted Sweet Potatoes

So I made the best sweet potatoes I’ve probably ever had today. They are spicy and sweet and get stuck in your teeth in the good way.

Sweet Potatoes

Three bouts of inspiration for them:

  1. Spring has sprung on Long Island. We’ve had some pretty awesome weather, which has inspired me to use the grill. Daylight savings time, which as a concept I hate, is actually pretty cool when you work 9-to-5[ish] and want to grill after work. Grill => burgers => potatoes.
  2. I was watching Sara’s Weeknight Meals the other day and saw her make some pretty great looking burgers and sides and was inspired. While the fries/chips from The Dandelion looked pretty killer, I served similar spinach turkey burgers with amazing roasted sweet potatoes.
  3. I was looking for a recipe for sweet potato oven fries the other day. I find most oven fries really kind of bleh. They’re wannabe fries, and I didn’t want wannabes. I tried my usual sources including Cook’s Illustrated and Serious Eats, but nothing really caught my eye. Then I found this, made it, loved it, but ultimately decided they would be better as roasted potatoes instead of pretending to be fries. Wannabes.

I’d like to write up my burger recipe as well as my special sauce recipe, but time is short and these sweet potatoes are better anyway.

Amazing Roasted Sweet Potatoes
Print Recipe
Spicy roasted sweet potatoes adapted from Minimalist Baker's Cajun Baked Sweet Potato Fries.
Servings Prep Time
3 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
3 people 10 minutes
Cook Time
40 minutes
Amazing Roasted Sweet Potatoes
Print Recipe
Spicy roasted sweet potatoes adapted from Minimalist Baker's Cajun Baked Sweet Potato Fries.
Servings Prep Time
3 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
3 people 10 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Place a large cast iron skillet in the oven. Preheat oven & skillet to 375F.
  2. Cube up potatoes. Toss in a large bowl with everything but the cilantro. Toss until you think everything is evenly distributed and then toss again. It's worth it.
  3. Once the oven is up to temp, pour the potatoes into the skillet and roast for about 20 minutes. Toss around and then roast for another 20 minutes. It won't hurt to toss again go up to another 20 minutes.
  4. Toss potatoes with chopped cilantro and serve.
Recipe Notes

Please use a cast iron skillet. Please. It's so worth it.

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Easiest Brown Rice

This is my go-to recipe for brown rice, which I’ve come to prefer over white rice for non-Asian style dishes. It’s absolutely foolproof, as the base recipe from America’s Test Kitchen indicates [paywall].

While I most often make this recipe exactly as written below, I’ve added a dash of garlic powder, or a can of black beans and some cumin, or some fresh garlic, or fresh herbs at the end. All these variations are great, and don’t add much complexity or increase prep time significantly.

As the photo I’ve used here shows, you can also gussy up however you like before serving. This picture shows the rice with a quick sauce I made with olives, garlic, tomatoes, and anchovies. It was awesome.

So bookmark this recipe because you’re going to want to keep coming back to it if you’ve been making brown rice any other way!

Easiest Brown Rice
Print Recipe
This recipe is based on America's Test Kitchen's Foolproof Oven-Baked Brown Rice. I use it all the time, and have been making it for years.
Servings Prep Time
6 cups 5 minutes
Cook Time Passive Time
60 minutes 5 minutes
Servings Prep Time
6 cups 5 minutes
Cook Time Passive Time
60 minutes 5 minutes
Easiest Brown Rice
Print Recipe
This recipe is based on America's Test Kitchen's Foolproof Oven-Baked Brown Rice. I use it all the time, and have been making it for years.
Servings Prep Time
6 cups 5 minutes
Cook Time Passive Time
60 minutes 5 minutes
Servings Prep Time
6 cups 5 minutes
Cook Time Passive Time
60 minutes 5 minutes
Ingredients
Servings: cups
Instructions
  1. Preheat the oven to 375F with a rack roughly in the middle.
  2. Bring the water (or replace with stock) to a boil. I use my electric kettle since it's much faster than my stove, but do what moves you!
  3. In an 8" square baking dish, covered casserole, or pot, add the rice, salt, and butter. Once the water is boiling, add to the dish and immediately cover tightly with foil or the dish's lid. If the lid isn't tight-fitting, use a sheet of foil under the lid and fold it down over the dish's sides. You need all that moisture trapped in there!
  4. Bake for an hour. Let rest for 5 minutes. Then fluff with a fork. I actually like to use a serving fork with really wide tines to avoid gumminess. Then enjoy!
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