Roasted sweet potatoes with loads of butter, brown sugar and fresh chopped herbs. These glorious orange veggies end up caramelized and melty-soft, the perfect side to a pile of turkey on your plate this Thanksgiving.
I might not buy another white potato again. That's a strong statement but after making so many recipes with these bright orange sweet potatoes lately, It's going to be hard to go back.
But I'll try my best because who am I kidding, any potato recipe is always off the awesome scale. Take these two creamy Au Gratin dishes. One is made with sweet potatoes and the other with white potatoes.
Both are insanely good and prove that sweet potatoes can be used any time a regular spud is called for. Before I baked these slowly in the oven for over an hour, I drowned them in butter, really good yellow butter.
Brown sugar and cinnamon were carefully balanced on top of each cut potato and then covered in a blanket of fresh rosemary and oregano.
Don't worry about getting this one perfect, it's okay if some sugar falls of or if the herbs are all over the place. The key is to overdo things. A little mess is totally okay.
The smell? Good lord the smell will make you question why there isn't a candle out there called "Sweet Potato". Wait, there probably is. Once these sweet potatoes have done their thing in the oven, they should be ready to just gently slice open with a knife.
For a recipe with so little prep, the end results are truly awesome you love sweet potatoes as much as me, take a look at my sweet potato mash, or loaded sweet potato chowder both will earn you major cooking points when everyone sits down at the table these coming weeks.
Have an awesome week friends!
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