The leaves are commencing to switch colours, the yard is just about finished bearing make, and the air is getting crisp and neat. Just about every yr about this time my mother will come to Nashville and delivers a bag of sweet potatoes with her from Atlanta. She is aware how considerably I get pleasure from them and claims it's value the hour she has to hold out in line although the grower separates the new harvest and grades them by sizing and affliction.
I feel like Bubba in the Forrest Gump film when I feel of all the strategies I can put together them. There's sweet potato pie, baked sweet taters with cinnamon and honey, sweet potato casserole with brown sugar and spices topped off with marshmallows, fried sweet potatoes, and my individual preferred sweet potatoes with rosemary, olive oil, and garlic. My daughter released me to the latter delight, but I have no strategy exactly where she observed a recipe. If she takes immediately after me in regards to her cooking, she in all probability built it up from demo and mistake considering that we both equally dislike pursuing instructions.
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I will share with you the approximate amounts, which of class change from 1 time to the up coming based upon availability of components I have in the pantry or backyard.
3-four substantial-sized raw sweet potatoes, washed, scrapped, and sliced skinny or diced into tiny cubes
two-3 sprigs of rosemary about 6-eight inches lengthy (we mature our personal), washed, take away stems and use only the leaves.
1/four cup of olive oil
two-three cloves of fresh new garlic chopped fine
salt and pepper to flavor
Toss every thing into a glass, oven-protected dish this kind of as Pyrex or Corningware. Bake at 350 degrees till the potatoes are tender (about 30 minutes). This will serve about four to six men and women and will probably turn out to be one of your most loved fall recipes.