Given the right situation, a person can find out his/her strength. They can learn what they are capable of and what they can do without. I always thought that I couldn’t cook anywhere except my own kitchen, with my own things, and most importantly my own privacy. It has been a while now that I don’t have my own place where things are my own to call and organize. But now I know that cooking is something that I can do anywhere as long as I have ingredients to work with. I made these sweet potatoes while I was helping someone house-sit. I looked around and found these sweet potatoes and got inspired and put together a meal within an hour for 6 people. Sometimes, it really takes one little spark to ignite an idea and you just have to run with it. I’ve made these a few times since then, they will not be crispy but they are delicious.
- Butter (melted)- 3 Tbs
- Olive Oil- 3 Tbs
- Rosemary crushed- Dried 1/4 tsp, fresh 1/2 tsp
- Sweet Potatoes- 3 lbs, (3-4 medium, peeled and sliced thinly)
- Shallots- 1 (peeled and sliced thinly)
- Kosher salt- 1 dash
- Black pepper- 1 dash
- Preheat oven to 400 degrees F.
- Combine melted butter, oil and crushed rosemary in a small bowl. Pour 2 tablespoons of butter-oil mixture in the bottom of a 2-quart baking dish. Arrange potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato. Brush top with remaining butter-oil mixture. Season generously with salt and pepper.
- Cover dish with foil and roast for 1 hour, covered, until potatoes are tender (If your potato slices are thicker than shown, you may need to increase cooking time). Increase oven heat to 450 degrees F. Remove foil and roast another 10-15 minutes until tops of potatoes are browned and crisp.