This is a roasted medley of sweet and white potatoes that we had with turkey leftovers. (Thanksgiving turkey and side dish recipes will follow shortly).
I realized that we went through the sides much faster than the turkey, so I had to come up with something that did not require me to leave the house for groceries, and was a fix-it-and-forget-it type of meal to accommodate my toddler’s current mood – she pretty much required tonight’s meal prep to consist of placing it in the oven and returning my attention to her.
I recently saw Cooking With Corey’s Swoon Worthy Sweet Potatoes and I did, indeed, swoon. Rosemary and thyme? Yes, please! But , I had not planned to make this when I last went shopping, so I was missing a couple of the fresh herbs. I can tell you that they are going on the list for next time
So, in working with what I had on hand, the one I ended up making is spiced with cumin, curry, and paprika. It’s pretty before it even goes in the oven. And it smells SO good. Too bad computers don’t yet come with smell-o-vision. After cooking, it is tossed with some freshly chopped cilantro and the juice of half a lemon.
Roasted Sweet and White Potatoes with Lemon and Cilantro
1 large sweet potato, peeled and cubed
2 medium white potatoes, peeled and cubed
1 medium Vidalia onion, chopped
2 cloves garlic, chopped
1 -2 tablespoons extra virgin olive oil
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon curry powder
salt and freshly cracked black pepper, to taste
2 tablespoons cilantro leaves, chopped
juice of 1/2 lemon
Preheat oven to 400F. Combine all ingredients, except for the lemon juice and cilantro. Place in baking dish and bake for 35 minutes, or till potatoes are fork-tender.
Add cilantro and lemon juice. Toss to incorporate completely and serve.
I’ve added this to the Made With Love Mondays series and #recipeoftheweek