Easy to grow, fun to harvest and delicious to eat!
Sweet potatoes do really well in the Florida climate. They are hearty, disease resistant, and and don't mind the heat. They are really drought resistant as well, so pretty forgiving overall for those like myself who don't have a green thumb. I planted them again this year, because we had such a successful season. They have beautiful blooms!
This recipe is one that I use year-round, but makes a nice addition to your Thanksgiving feast. I am not big on the candied versions of sweet potatoes, so this may not be the right fit for you. But if you like to taste the simple natural sweetness, you will love the results! It is simple and straight-forward, and allows the potato to shine.
One thing I really loved about having them in the garden was the opportunity to share a learning experience with my grandkids. They helped me harvest and prepare them, and saw first-hand where their food was coming from. It was a very satisfying experience.
Roasted Sweet Potatoes
Ingredients
4 large sweet potatoes, peeled and diced into 1 inch pieces
1 tablespoon olive oil
salt & pepper to taste
Directions
Preheat oven to 400 degrees.
Place diced sweet potatoes in a 9x13 baking dish.
Add olive oil, salt and pepper.
Toss to coat evenly.
Place in center of oven, and bake for approximately 30 minutes, until slightly crispy on the outside and soft on the inside. Use a fork to test doneness.
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