I promise this isn't a graphic post, but I did cut my finger trying to slice sweet potatoes. Dang, those things are hard! But then they cook up so soft, you wouldn't believe that I fear cutting off my digits every time I chop them. My fear was not unfounded as I did come close. Fortunately, it wasn't as bad as I thought. All that was needed was just a band-aid brought to me by my wonderfully attentive husband.
Be careful when cutting sweet potatoes! My biggest tip is to not chop them after having had a cocktail. My other tip is to cut them in half, then turn them so the cut part is flat on the cutting board. This stabilizes it so it doesn't rock around.
Once you've figured out how to safely cut raw sweet potatoes, you can try this recipe. Since discovering my possible intolerance of regular potatoes, I've been enjoying sweet potatoes. My favorite way to prepare them so far is roasted. I found a recipe on Food.com that came out delightful: Sweet Potatoes Roasted with Garlic and Rosemary. I've been adding a small amount of garlic into my diet and it's been going well. Here's my version of the recipe with the garlic optional.
Gluten-Free, Dairy-Free (Not Low-FODMAP)
adapted from Food.com
2 lbs. sweet potatoes, peeled and cut into 2" cubes
2 tablespoons extra virgin olive oil
2 tablespoons fresh chopped rosemary (or 1 teaspoon dried)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Optional garlic add-in:
1 - 2 cloves garlic, minced
1 tablespoon extra virgin olive oil
- Preheat oven to 375 degrees F. Line a large rimmed cookie sheet with aluminum foil and spray with olive oil cooking spray.
- If using the garlic, mix it with the 1 tablespoon olive oil in a small bowl and set aside.
- In a large bowl, toss the 2 tablespoons olive oil, rosemary, salt and pepper with the sweet potatoes.
- Spread potatoes out on the prepared cookie sheet and bake for 20 minutes, stirring occasionally.
- Stir in the garlic-oil mixture and bake 10 to 15 minutes more, until browned and soft inside.
**Recipe updated 01/12/16.