Monday, January 10, 2011

Sweet Potatoes with Creamy Orange-Thyme Butter

I know, where is the picture? Right? Well, getting dinner on last night was my first priority, so the picture got skipped. However, you should go right out and purchase some sweet potatoes and put this on your menu rotation, picture or no picture! The cookbook that I use and love, The Simpler the Better by Leslie Revsin, is where I find many outstanding yet simple recipes. I had a couple of sweet potatoes on hand, so I decided to see how Leslie would prepare them! I served them with cod by the way. Yum! I also sauteed a yellow squash with onions and sliced celery as another side dish.

The recipe is simple. Set oven to 425*F.
  • After scrubbing/washing the sweet potatoes, slice them in half.
  • Brush some softened butter on the cut side of the potatoes, and place face down on a cooking sheet.
  • Bake for 20 minutes. Mine were done at this point (fork slide into the potato like going into soft butter. If not, turn the potatoes over and continue baking for 10-15 minutes.
  • Here is the recipe for the creamy orange-thyme butter. 1 medium orange (I used a tangerine...that is what I had on hand) 1/8 teaspoon dried thyme 3 TBSP butter, softened 2 medium-large sweet potatoes (mine were small-medium) Mix together and top your cooked spuds with this.
 Delicious! If you don't have this cookbook in your arsenal, you really should get it. I really use it a lot. I'm not getting any money (or anything else for that matter) to endorse this book. I really love the great recipes in the book and they are a cinch to make!


Trish said...

I've never met a sweet potato I didn't love! And this one looks divine. :)

Rachelle said...

yummy I am making this tonight.