Ingredients
4 to 5 pounds sweet potatoes (about 3 or 4 large potatoes), peeled and cut into 1-inch pieces
Salt and freshly ground black pepper to taste
1/3 cup extra-virgin olive oil
2 tablespoons minced garlic
1 cup chopped parsley leaves
Instructions
1. Bring a large pot of water to a boil and salt it; add the potatoes and cook until barely tender, about 5 minutes. Do not overcook.
2. Drain the potatoes (you may use the same water to blanch the green beans, below), then plunge them into a large bowl filled with ice water to stop the cooking. When they're cool, drain again. Toss them in a large roasting pan with the olive oil and the garlic.
3. Preheat the oven to 500 degrees Fahrenheit. Roast the potatoes, tossing them occasionally, until completely tender and lightly browned, 15 to 20 minutes. Toss with the parsley, salt, and pepper, and serve.
From Mark Bittman's Minimalist Thanksgiving
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food connects us all. We rely on your generous support. For as little as $5 a month, you can have a lasting impact on The Splendid Table. And, when you donate, you’ll join a community of like-minded individuals who love good food, good conversation, and kitchen companionship. Show your love for The Splendid Table with a gift today.
Thank you for your support.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.