Ingredients for 4 portions
2 pounds (1 kilo) of sweet potatoes, scrubbed, cut in half lengthwise and then cut in wedges
3 Tbs. of extra virgin olive oil
3 garlic cloves sliced
Coarse sea salt
Freshly ground black pepper
8 pecans coarsely chopped
2 cups of baby arugula leaves
Preheat the oven to 400°F. In a skillet toast the pecans until brownish and fragrant. Reserve. Cover a baking sheet with aluminum foil. Place the sweet potatoes in the baking sheet and brush them with olive oil. Season with salt and pepper. Sprinkle the garlic slices. Roast for 15-20 minutes until tender. Remove from the oven. Sprinkle the pecans and top with the arugula. Drizzle with some olive oil.
(*) Adapted from Better Homes and Gardens.
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