Truthfully, I’m not a big potato eater. Once in a while, when the mood strikes, I whip up some garlicky mashed potatoes or a baked potato with chili and it will satisfy my craving for months. So when I was drooling about sweet potatoes this morning, I ran out to buy a few. I always get the most specific cravings for things; today it happened to be spicy roasted sweet potatoes with garlic. I really wanted to taste the sweetness of the potato with the savory garlic. Salty and spicy. I thought a hash of grated cauliflower (couscous style), red bell pepper and sweet yellow cherry tomatoes would go well on top.
1 large sweet potato, scrubbed
3 T olive oil
1/4 t red pepper flakes
1/2 t salt
3 cloves garlic, minced
1/2 head of cauliflower
1/2 c red bell pepper, rough chopped
2 t fresh thyme, chopped
1/2 c cherry or pear tomatoes, halved
1 T balsamic vinegar
Heat oven to 430.
Chop your sweet potato into 1/2 inch thick rounds, 1 inch cubes or any shape similar in size to that. I cut pyramid shapes. I also didn’t peel my potatoes; peel away if you prefer. You should have about 2 1/2 cups of chopped potatoes.
Place potatoes in a large bowl and pour in 2 T of oil, the garlic, red pepper and 1 t of thyme. Sprinkle liberally with salt. Toss potatoes well to cover.
Lay your potatoes out on a baking sheet covered in parchment paper or non-stick aluminum foil. Make sure none are touching and they’re all in one single layer. Bake at 430 for 35 minutes. Test to see if they’re cooked through. Should be slightly crisp outside and soft and creamy on the inside.
Sprinkle again with salt to taste when you pull them out of the oven. Sprinkle the rest of the thyme as well.
Heat 1 T oil in a large pan.
Cook bell pepper over medium heat for 7-8 minutes, or until soft and browned.
Turn heat to low.
Grate your cauliflower over the largest hole so that your have about 1 cup of cauliflower. It should look somewhere in between short grain rice and couscous.
Add cauliflower to pan with a pinch of salt.
Sauté over low heat for 5 minutes, or until cauliflower is softened and barely browned. Add a teaspoon of oil the pan gets too dry.
Lastly, add the tomatoes and balsamic and quickly stir fry over medium heat for no more than two minutes. You just want to heat the tomatoes slightly, not cook them through.
Remove from heat and serve immediately.
Plate potatoes first, with cauliflower on top and add a fresh sliced tomato.