Wednesday, April 15, 2009

Garlic and Rosemary Sweet Potato Slices

Silpat or Flexipat
Perforated Baking Sheet
Stainless Mixing Bowl
Santoku Chef's Knife
Bamboo Cutting Board

3 pounds orange-fleshed sweet potatoes, peeled, cut into 1/2 inch rounds
1/4 cup olive oil
1 tablespoon fresh rosemary, minced
10 cloves garlic, thinly sliced
salt & pepper to taste

Preheat oven to 425 degrees.
Place Silpat or Flexipat on Perforated Baking Sheet.
Toss sliced potatoes with olive oil, rosemary, and garlic.
Season to taste with salt and pepper.
Spread potatoes out onto Silpat.
Roast for 30-40 minutes or until tender and crusty.

The little slivers of garlic will be very brown, but not really burned. The potatoes will be caramelized and very delicious.

This recipe is from cooking instructor Phillis Carey and was served with a pork tenderloin. You'll find more and more top cooking pros referring to the wonders of the Silpat.

No comments:

Post a Comment


Receive Recipes & Specials via Email

join our mailing list
* indicates required


Seasonal Foods