Roasted Sweet Potatoes and Scallions

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Yesterday I was stuck on the sofa all day -- mostly watching the Food Network. I won't get into why I was stuck, just suffice it to say, I saw the making of a lot of comfort foods. I think it's a real hoot that the Food Network starts the New Year with all that healthy eating, and by halfway through January they know everyone is saying "to heck with that healthy food, give me real food." There was more butter on the Food Network yesterday than the whole first 20 days in January combined.

Well, last night with our Pulled Pork Sandwiches, we had a healthy and comforting side dish -- Roasted Sweet Potatoes with Scallions. This is a hearty side dish, but since the sweet potatoes are roasted in olive oil and just tossed with a touch of butter, they are really pretty healthy. In the summertime, I make these on the grill -- instead of chunks, just slice the potatoes into thick lengthwise slices, toss in olive oil, grill until tender, then proceed with the recipe. The hot baking sheet and the hot grill provide the same effect -- caramelized sweet potatoes. Yum!

Roasted Sweet Potatoes with Scallions
6 side servings

4 large sweet potatoes, peeled and cut into 1-inch cubes
olive oil
5 scallions, chopped
2 T. butter
kosher butter to taste

Preheat oven to 475 degrees F.

The sous chef tossing the potatoes with olive oil.



Place diced potatoes in a bowl and toss with enough olive oil to coat.
Pour a thin coating of oil onto two large baking sheets.
Place half of potatoes on each sheet.
Roast for 25 to 30 minutes in oven, switching sheets (top to bottom)
halfway through cooking time.
When potatoes are done, remove from oven and scoop potatoes into a bowl
(leaving any leftover olive oil on pan).
Toss with butter, scallions and kosher salt to taste.



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