Good Monday morning, everyone! I had a very nice weekend, especially Sunday – I actually got some rest. Wow. I wish I could say the same about Beloved, who decided it was a great day to cut down a tree in our backyard. In the evening we had The G Man, who has decided that not only does Meema make the best french fries ever, but that Christmas Drink – known to the rest of us as “egg nog” – should be served with every meal for the rest of his life.
What? Meemas are allowed to feed their grandsons french fries and egg nog for dinner once in awhile. (He got a hamburger and applesauce, too.)
I’m excited for this week, if for no other reason that next weekend starts (for our company, anyway) at noon on Wednesday. Thursday, of course, is Thanksgiving in the United States, which officially begins the Holiday Season here. We close our office the Friday after; our clients are all retailers (most of them are fashion retailers) and they’re going to be far too busy with Black Friday to call us, so we take advantage of that. It will be nice to have four full days away from our office, and I have a long-standing rule that no business may be discussed for the duration of those days.
But on to today’s recipe – it’s a marvelous preparation of roasted sweet potatoes, of which I have an abundance right now. The Young One usually spends Friday nights at one friend or another’s house, so Beloved and I will often take advantage of that and either have something for dinner that The Young One is not fond of, or make something special that we don’t want to feed a teenage bottomless pit.
This Friday was a bit of both; we had steaks – a filet for me, and a dry-aged ribeye for Beloved – braised kale and these sweet ‘taters. I wasn’t particularly excited to make dinner, but when I began looking through my spice cabinet (which is huge), I just started pulling out spices and before I knew it I had everything to make this very delicious and very simple side dish. It was really, really good.
The list of ingredients is long, but remember it’s just spices; this really does come together quickly and easily.
The recipe is not only Whole30 compliant, but vegetarian as well. If you sub the ghee with olive oil, these will be vegan. I know, I know…but it happens sometimes.
- 2 large sweet potatoes, cut into 1 1/2″ cubes
- 2 tablespoons ghee or butter, melted
- 1 teaspoon kosher or sea salt
- 1 teaspoon curry powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon cayenne, or to taste
- Preheat oven to 425 F.
- Combine all of the ingredients in a large mixing bowl; toss until the potatoes are completely and evenly coated.
- Spread the sweet potatoes evenly on a large, shallow, rimmed baking sheet and roast for 30 minutes or until the potatoes are crisp and golden brown, stirring every 10 minutes.
- Serve immediately.
- Nutrition (per serving): 112 calories, 6g total fat, 15.3mg cholesterol, 507.5mg sodium, 246mg potassium, 14.1g carbohydrates, 2.5g fiber, 2.8g sugar, 1.3g protein