Erica wrote in message . ..
Hi all,

For Passover, I often make regular roasted potatoes, just by scrubbing
and cubing some russet potatoes, tossing them with oil, salt, and
pepper, and roasting them uncovered in a 425 degree oven. This year I
was thinking of replacing the russets with sweet potatoes. However, I
am wondering if I should still roast at such a high heat, for fear of
burning the sugary sweet potatoes before they are cooked throughout.
Would, say, 375 be more appropriate?

Also, does anyone have any ideas for what to spice it up with? So far
my ideas are fresh rosemary leaves and honey, cayenne pepper, or
cinnamon/nutmeg/cloves et al sweet spices. Any of these sound good to
you? I'm open to suggestions, just keep in mind that it must contain
no dairy (kosher meat dinner), can't be too salty (my dad is a
supertaster and will complain loudly), and doesn't contain nuts (the
green veggie dish has almonds and I think it'd be redundant).

Thanks!!

--Erica

i cook cut up sweet potatoes like this all the time. as to the temperature,
lower would work fine. i never remember how hot to get the oven, and wing
it. sometimes they get a bit burnt, but i like that. i like sweet potatoes
with brown sugar, some olive oil, and some lavender, peppercorns and a
little salt crushed up in a mortar and pestle.

rosemary and honey sounds good. i tried that with some yukon golds the other
week; i imagine that that would lend itself well to sweets.

--
Saerah

TANSTAAFL

"Strange women lying in ponds distributing
swords is no basis for a system of government. Supreme executive
power derives from a mandate from the masses, not from some
farcical aquatic ceremony."