I am not one to pass up the candied sweet potatoes at Thanksgiving. Especially if they are made with fresh sweet potatoes and the marshmallows on top are all toasted and crisp. But every year I try to make as many things at my spread dairy-free and olive oil only goes so far.
Here’s the other reason I make these on Thanksgiving….my husband. I can’t tell you the thrill he gets out of seeing loads of thinly sliced garlic and jalapeños. What can I say, he loves condiments. You know when you go to a Vietnamese restaurant and they bring you the big bowl full of bean sprouts and Thai basil and mint? That right there is like a little slice of Shangri-la for my husband.
Last Thanksgiving he passed by the kitchen and noticed the pile of aromatics stacking up, Is that for me? He asked. Yes darling, Happy Thanksgiving.
If you are making these for Thanksgiving and are running out of oven space you can boil the sweet potatoes in heavily-salted water instead of roasting them.Print
Roasted Sweet Potatoes with Ginger and Scallions
Adapted from Saveur Magazine
- Yield: 6-8 1x
- 4 large sweet potatoes, peeled and cut into thick slices
- 6 tablespoons olive oil
- 8 cloves garlic, thinly sliced
- 8 scallions, cut into 1-inch pieces
- 4 jalapeños, seeded and thinly sliced
- 4 large shallots, thinly sliced
- 1 (3-inch) piece ginger, peeled and cut into thin matchsticks
- Heat oven to 450°F. Toss sweet potatoes with 3 tablespoons olive oil and sprinkle generously with salt and pepper. Spread in an even layer on a baking sheet and roast until tender.
- Meanwhile, heat remaining oil in a large frying pan over medium heat. Add remaining ingredients and season with salt and pepper. Cook until fragrant, about 1-2 minutes. Reduce heat to low, cover and continue cooking until ginger is soft, about 15-20 minutes more.
- Remove sweet potatoes from oven, toss with garlic mixture and serve.