Daily Dish - Sweet Potatoes on the Beach
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| Sat, 10-02-2004 - 10:05am |
This simple Phase 2 recipe is the perfect way to celebrate the fall season.
Sweet Potatoes With Roasted Fennel and Tarragon
Serves 2
Description
Sweet potatoes, also often sold as "yams," are a fantastic source of antioxidants, but traditional recipes that call for maple syrup and brown sugar can banish this favorite from your South Beach Dietâ„¢ menu. Instead, complement the natural flavor of the sweet potatoes with the delicacy of fennel and fresh tarragon.
Ingredients
2 sweet potatoes, scrubbed and peeled
1 fennel bulb
1 tablespoon fresh tarragon, finely chopped
1 tablespoon red wine vinegar
Canola oil
salt and pepper
Instructions
Preheat oven to 400 degrees. Chop fennel bulbs into small cubes and toss with canola oil, salt, and pepper. Roast fennel pieces on a rimmed cookie sheet for about 20 minutes or until fragrant and pieces start to show some color. Cut sweet potatoes in 2 or 3 pieces lengthwise, and then chop each spear into bite-sized pieces. Roast sweet potatoes for about 40-50 minutes or until fork-tender. Toss roasted sweet potatoes with roasted fennel, vinegar, and fresh tarragon.
