Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, September 27, 2021

Roast Sweet Potatoes, Scallions, and Almonds

 

A single simple ingredient can be the difference between an ordinary and not so ordinary dish, and in this case, it’s toasted almonds.

Cut some sweet potatoes into one-inch chunks, toss with some olive oil, salt, and pepper, then roast at 400 for about thirty minutes.  When they’re barely fork tender, stir in some chopped scallions and roast for another ten minutes.

While that’s cooking, heat a large sauté pan over medium heat.  Once hot, cover the bottom of the pan with a handful of slivered or sliced almonds. Shake, flip, and stir until nicely toasted, about two minutes.  But keep an eye on them, there’s a short window between toasted and burnt.

Toss the potatoes, scallions, and almonds together in a large bowl then salt to taste.

Happy Fall!

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