This year dad and I planted a huge row of sweet potatoes in his (our) garden. We planted 80 yukon and red potato plants also, but that is a great story for another day. When I was a kid I hated that garden. It was always on my list of chores and it was always hot and buggy and full of veggies that I hated. (Except for peas and tomatoes. I would sit in the dirt and eat raw peas that were warm from the sun and fresh tomatoes until my stomach hurt!)
Flash forward 25 years. Now I LOVE that garden. Spending hours with my dad planting and harvesting and talking and growing REAL food that tastes amazing. What can be better than that??
Well, how about a sweet potato that’s as big as a football??
Or my foot…
We got 2 bushels out of half a row. Which means lots of roasted sweet potatoes for dinner!! And we still have another half of a row to harvest!
Roasted Sweet Potatoes (I promise your kids won’t know what they are)
2-3 sweet potatoes (or one if it’s as big as your foot)
Salt and Pepper
Preheat your oven to 425 degrees. Peel the sweet potatoes and then dice into medium chunks. The smaller the dice the shorter the cooking time, so I usually do about 1/2 inch pieces. Because I love them and I am impatient!! Throw in a bowl and toss with olive oil and salt and pepper. Put on a baking sheet (sometimes I use my pizza stone) and bake until tender, usually about 25-30 minutes. I check them after about 15 and turn them. Just depends on whether you want them soft or crisp like a crunchy home fry. And that’s it! It’s like a sweet potato fry only easier! ~s