Patates douces aux herbes

Every so often there comes a time for thanksgiving. Yesterday was one such occasion, never mind that it fell a couple of weeks before the American national holiday. In honor of events, I decided to make sweet potatoes. Not the puréed kind I generally serve on the fourth Thursday of November, but sturdy, peppery wedges roasted in the oven with olive oil and sprinkled with fresh herbs. The result? A spicy dish sweet as victory.

Patates douces aux herbes / Sweet potatoes with herbs

Formerly rare in France, the sweet potato can now be found regularly in Parisian markets — and occasionally on restaurant menus, too. I have served sweet potatoes steamed and drizzled with olive oil, fried in thin slices, and puréed on their own or with another vegetable. They may then be sprinkled with fresh herbs or fiery red chili. Last night was the first time I tried roasting them — but it certainly won’t be the last.

 

 


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