Roasted Sweet Potatoes


Second only to green bean casserole, sweet potatoes are my favorite member of the Thanksgiving food group. Since green bean casserole is not something I can take credit for (I like it just the way it is on the Cream of Mushroom soup can - canned beans and all), I will tell you about my sweet potatoes instead.

My husband, who 'doesn't like sweet potatoes,' ate his entire serving and claimed he may be a sweet potato man going forward. A big triumph for me as I love sweet potatoes just about any way they come.

Anyway, this was a really easy, tasty way to serve them. I love sweet potato casserole as much as the next person (as long as the next person isn't John), but the fact is they just don't need all that crap. They taste perfectly delicious without much help at all.

So...start by preheating your oven to about 400 degrees, and half the potatoes lengthwise. Line a baking sheet with parchment paper or aluminum foil (this helps with the clean-up), and generously coat with butter in two rows where the potatoes will go.  Then, sprinkle several tablespoons of brown sugar over the butter, drizzle with a little olive oil, then sprinkle salt, pepper, and a pinch of cinnamon.
Lay the potatoes skin side up on the baking sheet. Brush with a touch of olive oil and sprinkle with kosher salt.
Roast for about 30-40 minutes, and enjoy!

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