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| Roasted Sweet Potato Medallions |
Sweet Potatoes: Comforting and Versatile
What has been cooking lately in your kitchen? Any hearty, cold weather dishes? I love to make sweet potatoes year round, but they feel especially comforting to me in the winter. They are delightful roasted, cut into fries, mashed, made into soups, cooked into muffins or desserts or, in this case, sliced into rounds. Roast them with some fat and salt, and something magical happens.
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| Sweet potatoes + fat + salt = perfection |
How to Cook Sweet Potatoes
Sweet potatoes make a great side dish. And this is a great recipe for sweet potatoes that aren’t too pretty to look at on the outside. Peel off the blemishes and slice the sweet potatoes into half inch rounds. I like to use bacon fat to cook the sweet potatoes, but you can use olive oil, avocado oil, or coconut oil instead. Roast at 400 degrees for 35 minutes, flipping once, and you have yourself a perfect side dish.
I often cook up a bag or two of sweet potatoes in the beginning of the week. We eat them as a side for dinner one night, and the extras are added to lunches, salads or just eaten as a snack by my kids.
If you have pretty sweet potatoes, feel free to leave the peel on. More often than not I end up peeling the sweet potatoes, but I usually leave the peel on where it can be left on.
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| Sweet potato medallions |
