GMA Recipe: Roasted Sweet Potatoes With Rosemary and Orange

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Roasted Sweet Potatoes With Rosemary and Orange
From "Iron Chef" and author, Cat Cora
December 31, 2007

Food Network and Iron Chef America mainstay Cat Cora brings you an elegant vegetable to serve with a holiday, Cat Cora's Beef Tenderloin with Basque-Style Green Sauce.

Ingredients
Roasted Sweet Potatoes With Rosemary and Orange

Sweet potatoes (1 per person)

Olive oil

Rosemary

Sea salt

Freshly ground pepper

Oranges

Directions

Preheat the oven to 350°F.

Start with one large sweet potato per person and, if you like, roast one or two extra and make hash from them later in the week. Wash each sweet potato well and dry it with a clean dish towel. Slice each potato in half lengthwise, and don't bother peeling them.

Pour a bit of olive oil onto a glass baking dish or standard baking sheet with sides. Pour just a little olive oil into a bowl. With your fingers, rub olive oil over each sweet potato half, both the cut side and the skin. Pour less oil than you think you'll need, and then add more to the bowl if you run low. When each potato half is coated, place it in the dish or pan, cut side up.

Chop the fresh rosemary and sprinkle the herbs over the potatoes. Sprinkle with sea salt and freshly ground pepper. Slide the pan into the oven and roast the potatoes for 40 to 50 minutes.

While the potatoes roast, roll an orange or two to get the juices flowing, and then juice the oranges and set the juice aside. (If you like, you can zest the oranges before squeezing them, and toss a tiny bit of zest into the juice.)

When the potatoes come out of the oven, score each potato using a sharp knife to make a slight checkerboard pattern. (Protect your fingers with a clean dish towel.) Spoon a little juice over each scored potato top. Don't drown them but give them a bright hit of citrus to balance the rosemary, pepper, and salt.

Allow the potatoes to cool for 10 to 20 minutes and then serve.

Recipe copyright 2007, Cat Cora