There are so many ways to cook vegetables, especially in fall time. It’s so fun to bring in different herbs and to try to different styles of cooking.
Sweet potatoes are so beautiful on the table this time of year but to be honest I’m not the biggest fan of that orange veggie texture (same with butternut squash, pumpkin and the likes). I wanted to share with you all my favorite way to cook and serve sweet potatoes as an alternative to the marshmallow topped soufflé you might be accustomed to for Thanksgiving. The slicing makes a pretty presentation and the rosemary and pine nuts add a toasty, fall flavor that is great for an everyday meal or a holiday gathering.
Smashed Sweet Potatoes
- 3 TBSP Olive oil
- 2 large springs fresh Rosemary
- 1/2 cup toasted pine nuts
- 3 large Sweet potatoes
- 1/2 tsp Kosher salt
How to cook Smashed Sweet Potatoes
- Peel, cut into slices. Drizzle olive oil, kosher salt, rough chopped rosemary. Bake at 375 until they start to brown, approximately 25 minutes. In a dry pan toast pine nuts until they begin to turn brown, tossing constantly. Smash slices with a potato masher, drizzle with a bit more olive oil and toss with pine nut + a bit more chopped rosemary. Enjoy!
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