This unexpected combination is so tasty. It makes a wonderful fall or winter side dish with any meat. Double or triple the recipe to feed a bigger group.—Carol Ferranti, Esmond, Rhode Island
- 2 cups cubed peeled sweet potatoes
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- Pinch pepper
- In a small baking dish, combine the sweet potatoes and garlic. Drizzle with oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring every 10 minutes. Yield: 2 servings.
Originally published as Garlic-Roasted Sweet Potatoes in Reminisce November/December 2005, p 50
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