Roasted Sweet Potato Tots


Roasted Sweet Potato Tots

Fall is my favorite season.  Sweet potatoes are one of my FAVORITE starches.  So I love that I have the excuse to make sweet potatoes every week once it’s Autumn :)  I use sweet potatoes in various recipes: quinoa bowls, sweet potato salad, sweet potato and black bean enchiladas, just by themselves, the list goes on.  Seriously, they are AMAZING and do not need to be covered in marshmallows and brown sugar to be on your dinner table.

I make these roasted sweet potatoes at least once a week.  Everyone who has tried them asks me for the recipe.  I almost feel guilty that they get so much attention, because it is one of the easiest things to make!  I also love that the prep time takes 5 minutes and I can hop in the shower or do some laundry while they roast away.  NOT TO MENTION the apartment smells amazing when you walk in…all garlicky, herby, and delicious.

I am convinced that Vegeta, the Croatian spice I use on these little suckers, is what makes this side dish the star.  I’m not saying that you have to use Vegeta, you can easily substitute salt, but trust me you will want to invest in some Vegeta.  This spice is a staple in any Slavic household.  Andrew calls this the “Bosnian Spice,” he even adds it to his guacamole.  Believe me Andrew DOES NOT mess around with his guac.  So the Vegeta must be doing something right.  You might be wondering what Vegeta is?  Since I won’t shut up about it.  Well it’s a mix of dehydrated veggies and salt.  It is not as strong as salt, so you tend to use more of it than you would salt.  I substitute it for salt in a lot of recipes, because it really boosts the flavor profile.  It tastes especially yummy as a marinade on chicken, with a little extra virgin olive oil, perfect for grilling.

Roasted Sweet Potato TotsMmmm they look tasty even before they hit the oven. 

As always,

Bon Appeteek

The Players: 
1 extra-large sweet potato (or 2 smaller ones)
3 cloves garlic, minced
3 T extra virgin olive oil
1/2 t red pepper flakes
1 T fresh rosemary, minced (can sub 1/2 t each of dried oregano and basil if you don’t have fresh herbs)
1 t vegeta (Available at most local Greek/Serbian grocery stores or online at Amazon)
Fresh cracked pepper to taste

Note: You can use salt instead of vegeta, but you will need less ~1/2 t. Vegeta is a Croatian salt-substitute that is made from dehydrated vegetables, salt, and other seasonings. It is AMAZING. And MSG-free.

The Rules: 

  1. Preheat oven to 425F.  Line a roasting pan with aluminum foil.
  2. Wash the sweet potato thoroughly.  I prefer to leave the skin on mine, but peel it if you would like.  Slice into 1/2-inch rounds and then quarter (bite size pieces).  Making sure that they are similar in size so that it roasts evenly.
  3. Toss the sweet potatoes with the oil and spices, coating evenly.  Spread onto roasting pan.
  4. Bake for 20 minutes and then flip the potatoes so that the other side can caramelize.  Place back in the oven for an additional 10-20 minutes.  I prefer the sweet potatoes to get a little charred so I leave mine in for a total of 40 minutes.

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