This recipe enhances the natural earthy sweetness of sweet potatoes through roasting (which caramelizes some of the sugar in the tubers) and tossing with citrusy-sweet peach marmalade, while the rosemary, salt and pepper provide a complementary savory counterpoint.
Serve these roasted sweet potatoes and carrots as a side dish for grilled or roasted chicken, pork or seafood. This recipe makes two to three servings, and you can double it to serve more--or for leftovers to enjoy the next day (the flavors will continue to develop, and leftovers are tasty either reheated or cold from the refrigerator).
|Buy Peach MmmMarmalade|
1 lb sweet potatoes
1 large carrot
1 Tbs olive oil
1/4 tsp Kosher salt
Ground black pepper to taste
1/2 tsp dried rosemary
2 Tbs peach marmalade (I use Mrs. Picky Fanicky's Peach Cocktail MmmMarmalade)
Optional garnish: 1 or 2 sprigs of rosemary
Preheat oven to 400°F. If desired, peel the sweet potatoes (I don't). Cut into 1" chunks. Peel the carrot and cut into 1" thick rounds. Place the vegetables, oil, salt and pepper in a bowl or a resealable plastic bag. Lightly crush the rosemary in your hand and add to the bowl or bag. If using a bowl, use a spatula or wooden spoon to gently combine so that the vegetables are evenly coated with the oil and seasonings. If using a bag, seal it and shake to evenly coat the vegetables.
|Using The Bag Holder to mix|
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