Posts from the Old Blog: Garlic Cinnamon Sweet Potatoes

Side note:  In migrating my old blog to my new site, I’ve lost the photos for this post.  BUMMER!

Once again, Christmas is sneaking up on me.

It seems like I’d figure out that scrambling for everything at the last minute is not fun, that I really don’t have plenty of time, that it’s never too early, and that each year is busier than the one before so be ready. And to make matters worse I have a new found passion for eating only non-processed, real foods and the Christmas parties and gatherings are piling up!

What to make?! What to make?!

I came across a recipe for garlic roasted sweet potatoes. And I just so happen to have a crap load of sweet potatoes that I recently bought for $.25 a pound! So today we’re going to try them, and if they turn out well they just may appear at one or more of our Christmas gatherings.

OK, so here’s the deal, you want to peel and dice your potatoes. I’ve always read that when you are roasting, one of the most important things you need to do is make sure that your pieces of food are all about them same size. So I ran these through my mandolin slicer to cut them into fries. And then I cut the fries to dice them. Viola.

So then you want to slice up a lot of garlic. BTW, have I ever mentioned that I love roasted garlic, it gets all crunchy and carmelized….mmmm.

You want to know an easy way to peel your garlic? Of course you do. You just take your unpeeled cloves of garlic, put them in a nice roomy bowl with a lid, and shake like crazy. When you’re done take the lid off and you should have a bunch of peeled garlic. If not, you either didn’t shake it enough or your bowl is not roomy enough.

Back on track… next I put my diced potatoes in a bag with my sliced garlic and I sprinkled them with some salt, pepper, and cinnamon.

Obviously, you’d want to close the bag and shake it to distribute the seasonings, right? But what you don’t want to do is shake it until the bag pops open, ’cause that would, you know, make a big mess everywhere. Not that I’d know…

Maybe next time I’ll just stir them in a bowl.

The next step is to get a little oil on these before they go in the oven. You could drizzle them with a little olive oil, or melted butter, or you could use up some left over lard that you used to fry your last batch of sweet potato fries. Pop in the oven for a little while.


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