Healthy and delicious, these can be used in sweet or savory dishes as well as turned into the starchy ube powder for ice creams, curries, jams, and baked goods.
Use in place of sweet potatoes or baking potatoes. Can be used in desserts to add a rich purple color.
Ingredients (serves 2)
1 pound purple sweet potatoes
½ pound cremini mushrooms (baby bella or baby portobello)
2 sprigs fresh rosemary
2 tablespoon olive oil
½ teaspoon minced garlic (optional)
Salt and pepper to taste
Directions
Preheat oven to 400°F.
Slice sweet potatoes into ½-inch thick wedges or cubes.
Slice mushrooms in half and trip rosemary leaves from their stems and finely chop.
In a mixing bowl, combine potatoes, mushrooms, rosemary, olive oil, salt, pepper and garlic.
Place mixture on a sheet pan and roast in oven for about 25-30 minutes. Shake pan halfway through cooking time. Serve while still hot.
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