Oven roasted sweet potatoes

Oven roasted sweet potatoes


Experimenting in the kitchen can “accidentally” bring perfect results on the first attempt… I am in love with this dish!
I bought some sweet potatoes and wanted to make fries in the first place. My boyfriend said he wouldn’t know what to eat along the fries, so I decided on making some kind of casserole.

These are the ingredients I used:
2 large sweet potatoes, diced
1 onion, diced
2 carrots, diced
5 mushrooms, peeled
10 cherry tomatoes, cut in half
6 dried tomatoes, diced

The spices:
fresh parsley
fresh thyme
fresh rosemary
coarse sea salt
fresh ground black pepper
a dash of roasted red pepper
2 tbsp extra vergine olive oil
3 tbsp vegetable cream

For the salad:
lemon juice of 1/3 lemon
2 tbsp EVOO
salt, pepper

I put everything in an oven safe bowl, except the vegetable cream. I even let the stems of the parsley, thyme and rosemary in the dish (I cut off the leafs before and chopped them) and let it roast on 200 deg Celsius. After 25 minutes, I took the dish out, picked out all the sticks of the herbs, poured the vegetable cream over everything and set the dish back in the oven for another 10-15 minutes.

Washed the salad, made the simple dressing – I didn’t want the flavors to collide! Set it on plates and enjoyed greatly. I will definitely make that again!