So it is still freezing here in Boston. Shocker. Because it is so cold, we have been trending towards heartier meals for dinner. Last night I made my husbands favorite food – crispy sausage with veggies. I was looking for something to have on the side and I had a bunch of sweet potatoes that I had sitting in the house for a week. I decided to try something new – cinnamon and sea salt. An interesting combination. Let me tell you, it was delicious. There were no leftovers! They were gone before the sausage!Β
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Ingredients:
5 sweet potatoes, peeled and chopped
Olive oil
Cinnamon
Sea salt
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Directions:
1. Preheat oven to 400 degrees. Cover a cookie sheet with foil and spray with PAM.Β
2. Peel and chop the sweet potatoes. Put theΒ sweetΒ potatoes into a large plastic bag.Β
3. Drizzle olive oil over theΒ sweetΒ potatoes. Close the plastic bag and shake until theΒ sweetΒ potatoes are covered.Β
4. Β Season theΒ sweetΒ potatoes with cinnamon and sea salt in the plastic bag. Β Shake to cover the potatoes.
5. Β Spread theΒ sweetΒ potatoes out over the cookie sheet. Make sure that theΒ sweetΒ potatoes are not on top of one another.Β
6. Β Bake for 30 minutes or until tender (or crispy on the edges).
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