Page 18 - 2019TOHCookbook

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KELLY | BROOKLYN, NY | SERVES 6-8
We were once asked to bring sweet potatoes to a Thanksgiving dinner. Instead of the usual simmered caramelized sweet potatoes or the baked casserole topped with marshmallows (we are not fans of that latter dish at all!), we knew that our sheet pan recipe would add a sweet and savory contrast to turkey, dressing, and other sides. One-half of our family has some southern background, but with all of us being born and raised in the north, we like unexpected twists in our recipes.
INGREDIENTS
3 lb. sweet potatoes (4 large) 7 garlic cloves
1 red onion
1 red pepper
INSTRUCTIONS
1. Pre-heat oven to 400˚ F.
6 sprigs fresh rosemary, leaves only 1⁄2 cup brown sugar
1⁄4 tsp. black pepper
1⁄3 cup olive oil
2. Cut sweet potatoes into 1-inch cubes.
3. Mince garlic cloves.
4. Chop onion and pepper into 1⁄2 and or 1 inch pieces.
5. Strip leaves from rosemary sprigs and mince leaves.
6. Place all into a large plastic baggie or large bowl and toss.
7. Add brown sugar, black pepper and olive oil to vegetables and toss to incorporate well and completely coat vegetables.
8. Spread vegetables in one layer onto two sheet pans.
9. Cook in oven for 1 hour and 15 minutes until potatoes soften and begin to brown at edges. Stir at the 45-minute mark.
OPTIONAL: Add chicken thighs or chicken breasts that were marinated in chopped garlic, smoked paprika, black pepper, rosemary and olive oil OR add kielbasa/hearty sausage lightly coated with olive oil to the pan of vegetables.
SAVORY ROASTED SWEET POTATOES