Remember when I told you that my mom sent me a giant sweet potato for my birthday and instead of cooking it it grew? Well I decided enough was enough, my mom is on her way to town next week and I'm sure she'd be hurt to see that I never used the potato she sent me mid-July. So I decided to cook it up.
I cooked it two nights ago to go along with the Chicken Tenders and Corn. I knew that I'd be the only one eating the potato, but really, it was time. Speaking of time, I didn't have it on my side so I wanted to make something quicker than a baked sweet potato but still with the sweetness one might have at Outback.
I scoured the internet for a recipe with these key words "Diced baked sweet potato." I realized I probably should have gone with cubed, but I found what I was looking for on a site I have never before heard of. I changed the recipe a bit because of the other recipe I was making and because I wanted something just a tad sweeter.
Roasted Sweet Potatoes
2 large sweet potatoes (I used only my giant)
3 T olive oil
1 t salt
1 t nutmeg
1/4 t pepper
3 T brown sugar
Preheat oven to 400
Cut the sweet potato into cubes
Combine the nutmeg, salt and pepper
Lay the potatoes in one layer on a baking sheet and toss with olive oil and spices
Bake for 20 minutes or until tender
Move to a bowl and sprinkle with brown sugar
Microwave for 1 minute until brown sugar starts to melt