Monday, October 8, 2012

Cheesy Garlic Sweet Potatoes

Typically when I make sweet potatoes, I lean towards cinnamon, nutmeg and brown sugar as my general flavor profile, but tonight I was in the mood for something a bit more savory.  Rather than using  standard [orange] sweet potatoes, I opted for red skinned, white sweet potatoes.  The consistency is a bit starchier and holds up well against roasting.  

Start by taking a cookie sheet (I recommend one with sides rather than a flat one) and drizzle 2 tablespoons of olive oil and 1 tablespoon of melted butter across the surface.  Add 2 tablespoons of minced garlic and swirl into the butter and oil with the back of a spoon.  Sprinkle sea salt, freshly cracked black pepper and paprika across the top and grate 2 oz of parmesan (use fresh parmesan, not the stuff you buy in the pasta aisle - (1) that's not cheese, (2) it's gross and (3) it won't melt to form a delicious crust on your potatoes.  

Peel and slice your potatoes about 1/2 inch thick and arrange across the cookie sheet.  Sprinkle the tops with salt, pepper and paprika to evenly season both sides.  

Bake for 45-55 minutes at 400 degress or until lightly browned.  By cooking them upside down rather than just sprinkling cheese on top, you create a golden crust that adds a great texture to your potato.  You could also use fingerlings or russet potatoes if sweet potatoes aren't your thing.  They make a fantastic side dish to our incredible Kobe steak sandwiches.  

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