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

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."

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."

"Saerah" > wrote in message
...
> 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.

Lavendar sounds delish, and I DO have some Herbes de Provence lying
around...now I can't decide!

Thanks for your feedback!

--Erica

"Saerah" > wrote in message
...
> 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.

Lavendar sounds delish, and I DO have some Herbes de Provence lying
around...now I can't decide!

Thanks for your feedback!

--Erica

Rather than roasting whole sweet potatoes, cut them into large steak
"fries", brush (or spray) with olive oil, and season as you like (maybe
salt, pepper, and garlic). Roast on an oiled pan for 30 minutes at
475-500°, turning once. Almost as good as real french fries but much less
fat.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Erica" > wrote in message
om...
> 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

Rather than roasting whole sweet potatoes, cut them into large steak
"fries", brush (or spray) with olive oil, and season as you like (maybe
salt, pepper, and garlic). Roast on an oiled pan for 30 minutes at
475-500°, turning once. Almost as good as real french fries but much less
fat.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Erica" > wrote in message
om...
> 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

Erica wrote in message ...
>"Saerah" > wrote in message
...
>> 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.
>
>Lavendar sounds delish, and I DO have some Herbes de Provence lying
>around...now I can't decide!
>
>Thanks for your feedback!

my husband and i have been thinking takign a day trip with the wee one in
the next few months. i suggested grand rapids, because i want to check out
penzey's .
since i got my mortar and pestle last week, ive been putting it to good use.
rob asks me: "why didn't you just get a spice grinder?" LOL!
i hope your sweet potatoes are a hit at the seder

--
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."

Erica wrote in message ...
>"Saerah" > wrote in message
...
>> 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.
>
>Lavendar sounds delish, and I DO have some Herbes de Provence lying
>around...now I can't decide!
>
>Thanks for your feedback!

my husband and i have been thinking takign a day trip with the wee one in
the next few months. i suggested grand rapids, because i want to check out
penzey's .
since i got my mortar and pestle last week, ive been putting it to good use.
rob asks me: "why didn't you just get a spice grinder?" LOL!
i hope your sweet potatoes are a hit at the seder

--
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."

On 17 Mar 2004 22:21:14 -0800, Erica > wrote:
[snip]
>
> 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).

It may sound a little odd, but I've had sweet potatoes with
curry powder and liked the result. Otherwise, I'd just be inclined to
go with basic butter, salt and peper. Maybe a little garlic powder.

Ariane

On 17 Mar 2004 22:21:14 -0800, Erica > wrote:
[snip]
>
> 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).

It may sound a little odd, but I've had sweet potatoes with
curry powder and liked the result. Otherwise, I'd just be inclined to
go with basic butter, salt and peper. Maybe a little garlic powder.

Ariane

Erica wrote:
> 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?

Depends on how long you're going to roast them

> 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

The cinnamon/nutmeg/cloves makes it sound too much like a sweet potato pie
to me. You're roasting the sweet potatoes, not making a pie I like the
idea of finely crushed rosemary or perhaps even a sprinkling of marjoram.
Drizzling honey over... hmmmm, maybe. Remember, sweet potatoes are
naturally 'sweet' so you really don't need to add to that unless you really
want a sweet glaze. Hmmm, glazed... maybe brown sugar? Or simply ightly
salt and of course freshly ground pepper or a sprinkling of cayenne to give
them a 'kick'.

Happy Passover!

Jill

Erica wrote:
> 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?

Depends on how long you're going to roast them

> 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

The cinnamon/nutmeg/cloves makes it sound too much like a sweet potato pie
to me. You're roasting the sweet potatoes, not making a pie I like the
idea of finely crushed rosemary or perhaps even a sprinkling of marjoram.
Drizzling honey over... hmmmm, maybe. Remember, sweet potatoes are
naturally 'sweet' so you really don't need to add to that unless you really
want a sweet glaze. Hmmm, glazed... maybe brown sugar? Or simply ightly
salt and of course freshly ground pepper or a sprinkling of cayenne to give
them a 'kick'.

Happy Passover!

Jill