Get a complex play of flavors the easy way with this yin-yang dish. Roast Yukon Gold or similar white potatoes. In a separate pan, roast sweet potatoes that you've tossed with a sorghum-lime sauce. Toss them together and serve hot or at room temperature. This combination got rave reviews at my CSA potluck.
Savory and Sweet Roasted Potatoes
Active time: 15 minutes. Total time: 50 minutes. Yield: 8 servings.
- 2 pounds sweet potatoes
- 2 pounds Yukon Gold potatoes or similar white roasting potato
- 1/4 cup sorghum syrup or maple syrup
- 2 tablespoons lime juice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground chipotle
- 1 tablespoon olive oil
- 1 teaspoon kosher salt or sea salt
- fresh dill, chives, or cilantro for garnish (optional)
- Heat oven to 450°F. Set out two rimmed cookie sheets, lining them with parchment paper or aluminum foil if desired.
- Scrub potatoes, cut off any sprouts or damaged skin, and cut into half-inch chunks. (That's right, you don't need to peel them.) Put white potatoes on one cookie sheet and the sweet potatoes on the other.
- In a measuring cup or small bowl, mix sorghum, lime juice, cinnamon, and chipotle, stir, and drizzle over sweet potatoes. Drizzle olive oil over white potatoes. Toss both types of potatoes well to coat with sauce or oil. Sprinkle with salt. Roast for 30 minutes, toss, and roast 5 minutes more until potatoes are fragrant, sides are browned, and some edges begin to darken.
- Serve hot or at room temperature, topped with fresh herbs for garnish if desired. Keeps refrigerated for about five days, but crispest fresh out of the oven.