Sweet potato’s great! Don’t you love it? I do. I’ve made it seasoned with shoyu and toasted sesame oil, which is amazing. They’re lovely simply oven baked, too.

my somewhat blurry yet fabulous version of roasted white sweet potato in garlic and ginger

Somehow, I’m disappointed to see so few stories on our blog about this humble tuber. Perhaps this is the beginning of a new culinary trend for us at weirdcombos.

This recipe couldn’t be simpler (though I’ve read some food blog advice somewhere that strongly discouraged describing things as “simple” “quick” or “easy,” as all that’s very subjective, isn’t it?). And it packs a lot of flavor: you have the sweetness of the potatoes, the spiciness of ginger and garlic all stitched together with just plain sea salt. You can serve this for the holidays. Thanksgiving is already right around the corner.

well, aren’t you four the sweetest little things!

roasted white sweet potato in garlic and ginger

4 medium sized sweet potatoes, peeled and cut into 2 inch thick rounds
1 tbsp grated fresh ginger
4 cloves garlic, minced
Sea salt to taste
1 tbsp olive oil
¾ cup vegetable broth

Pre heat over to 350F.

Toss sweet potato slices with salt, ginger, garlic and olive oil. Lay them in a loaf pan. Pour vegetable broth over potato. Cover with tin foil and bake to 20 to 30 minutes or until soft. Remove foil towards the end for a slight caramel color.