Happy first Friday of 2013! I hope everyone is off to a great start and is recovering from the holiday festivities and food fest. I’m gearing up and getting ready for the routine which no doubt will kick in on Sunday. Sunday is cooking day. For years now, unless something comes up and I have to shuffle things around, Sunday is the day that I cook a few items for the first part of the week. I like that I can eat some now, and freeze the rest for later if necessary. This works best for things like meat and rice dishes. Another reason why I cook multiple dishes, is because I need a different item that my husband can take to lunch. It’s no fun eating the same thing for lunch as you did for dinner. So I make sure he has options.
The one thing I like doing, and really don’t do enough, is side dishes. This could be a salad, or a bread, or just something nice to compliment a meal. Let’s start doing more sides shall we? Today is as good as any. So why not. I will keep it as figure friendly as possible. After all, I’m sure I’m not the only one that has to do damage control after December
- 2 large Sweet Potatoes (peeled, cut into wedges about 2 inches in length, 1/2 inch in width)
- 5 Tbsp Sunflower Oil
- 3 Tbsp Soft Brown Sugar
- The juice from 2 limes
- Jerk Butter:
- 4 Tbsp Butter, softened
- 1 1/2 Tsp Allspice
- 1/2 Tsp Ginger
- 1/2 Tsp Cayenne
- 1 1/2 Tsp Black Pepper
- 1/2 Tsp Cinnamon
- Leaves from 2 sprigs of Thyme
- 2 Garlic Cloves, finely chopped
- 2 Tsp Brown Sugar
- A Pinch of Salt
- Juice from 1/2 a lime
- Preheat oven to 400F (Roast)
- In a small bowl, combine sunflower oil, brown sugar, and lime juice. Sprinkle a little salt and pepper (to taste).
- Add sweet potato, tossing to coat them in the mixture
- Place the sweet potatoes on a foil lined baking sheet, ensuring that the slices do not overlap
- Roast until tender about 20 minutes, turning them over half way through
- For the Jerk Butter:
- Combine all the ingredients. When the sweet potatoes are ready and warm, toss in a little of the jerk butter. Serve as a dip at room temperature
I thought this was going to be really spicy. But it wasn’t. It was quite pleasant. I loved how the sugar and lime complimented the sweetness of the potatoes. It was something quite delicious… I can see myself having this with a simple roast chicken and a salad. The chicken could even be, roasting along side the sweet potatoes. How easy is that for dinner in an hour?
As you can see, it’s not a lot of butter. So it can easily be shared as a dip.
I’m thinking I’ll be doing some more sweet potato dishes since I love it so much.
Happy Friday, friends!