Sunday, December 16, 2007

Roasted Sweet Potatoes Recipe with Double Truffle Flavor and Parmesan

Roasted Sweet PotatoesFor me the best recipes are ones which are simple to make but still have something that bumps them into *special* status. This recipe for sweet potatoes, tossed with olive oil and roasted until the edges are getting golden brown, then seasoned with truffle oil, truffle salt, and Parmesan cheese, fits perfectly into that category. I used the truffle oil from the taste of Italy I got from Ilva, and the truffle salt was sent to me to try from the generous people at Mirepoix USA, who have all kinds of wonderful truffle products. (Truffles are not cheap, but once you taste them you'll see what the fuss is about! For the record, I don't write about things sent to me for review unless I'm wildly enthusiastic about the product and it's something I would purchase myself, and I absolutely love this truffle salt.)

Before the recipe, a friendly reminder about Menu for Hope, which is happening right now! Have you seen the prizes from the Central U.S. region (with a few amazing prizes added yesterday) as well as the huge list of prizes on Chez Pim? Visit Firstgiving right now and bid on what you'd like to win. You'll be helping the UN World Food Program send food to hungry kids in Lesotho, and you might win something cool.


Roasted Sweet Potatoes Recipe with Double Truffle Flavor and Parmesan
(Makes about 4 servings, recipe created by Kalyn)

Ingredients:
3 large red skinned sweet potatoes, often called yams or sweet yams in U.S. stores (about 6 cups sweet potato cut into cubes about 1 inch square)
2 T olive oil (or slightly less, see recipe)
fresh ground black pepper
3/4 - 1 tsp. truffle oil
1/2 tsp. truffle salt
2 T fresh grated Parmesan cheese
sea salt for extra seasoning if desired

Instructions:
Preheat oven to 425 F (convection) or 450F (regular oven). Peel sweet potatoes if desired, then cut into cubes about 1 inch square. (I prefer to have the sweet potatoes vary slightly in size for a more rustic look, but they should be close to the same size for even cooking.) Toss sweet potatoes with enough olive oil to make a glistening coating on each piece of sweet potato, and fresh ground black pepper to taste.

Put foil on roasting pan and mist with olive oil or non-stick spray. Arrange sweet potatoes in a single layer and roast until starting to brown, about 25-30 minutes. Turn every 10 minutes while they cook (some of mine got a little too brown on one side, so watch them carefully.)

Wipe out the bowl you used to toss the sweet potatoes with olive oil and put hot sweet potatoes into bowl. Toss with truffle oil and truffle salt. Arrange on serving platter and sprinkle Parmesan cheese over. (Next time I would probably use a peeler to make Parmesan curls.) Serve hot, with additional sea salt to season if desired.

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South Beach Suggestions:
Sweet potatoes are a great choice for phase 2 or 3 of the South Beach Diet. For years I thought I didn't like sweet potatoes, but what I didn't like were candied, sugary sweet potatoes. Now I love sweet potatoes, both the white-fleshed and orange-fleshed variety.

I write about Truffles and Truffle Oil Recipes at Blogher:
It's Truffle Season, Try a Taste of Truffles!

More Delicious Ways to Cook Sweet Potatoes:
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients.)
Spicy Sweet Potato Fries
Roasted Sweet Potatoes with Pesto
Roasted Sweet Potatoes with Red Onions, Rosemary, and Parmesan
Lentil and Sausage Soup with Sweet Potatoes and Herbs
Leftover Turkey and Sweet Potato Soup with Black Beans and Lime
Creamy Sweet Potato Soup from Simply Recipes
Sweet Potato Ghocchi with Gorgonzola from CookThink
Whole Wheat Sweet Potato Muffins from The Wednesday Chef
Maple-Ginger Sweet Potatoes from A Veggie Venture
Sweet Potato and Black Bean Enchiladas from Karina's Kitchencounter customizable free hit

15 comments:

  1. Wowie zowie -- truffle salt! That sounds completely over the top, and wonderful! I will have to check it out.

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  2. A little truffle oil does go a long way.

    I too have not heard of truffle salt...I'll have to peruse the high-end shops for it.

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  3. I've never tasted truffle oil. But your recipe sounds fabulous. And thanks for the shout-out on my sweet potato enchiladas.

    Hope you're (finally!) getting over that nasty cold!

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  4. Kaylyn truffle oil I know and yes have tasted truffle salt at a high end gourmet shop/deli type spot. Had it on an egg sandwich and it was wonderful. Now why did I forget about it. Must go look for some now....thanks

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  5. I love pumpkin cooked like this.

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  6. i definitely agre with you!! the best recipes are the ones that are simple and yet have that big "twang" thing..sweet potatoes with truffle.;from the sound of it..must be heaven!!

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  7. Wonderful stuff, that truffle oil!
    And the sweet potatoes are pretty darned good, too. I've not seen the salt - but maybe Santa will being me a truffle and I can make my own...

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  8. I had read this article a while back about truffle oil and found it interesting. Take a look! Apparently most truffle oil contains no truffles!

    http://www.nytimes.com/2007/05/16/dining/16truf.html?_r=1&oref=slogin

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  9. Lydia and Peter, the salt has shaved pieces of truffle in it, and it's fabulous.

    Karina, wish I could say I was all better, sigh.

    Doodles, this salt would be great on egg sandwiches, great idea.

    Barbara, pumpkin would also be great this way, good idea!

    dhanggit, I loved the taste of this, and simple indeed.

    Katie, easy enough to make your own, getting the truffle would be the hard part!

    Minti, I talked about that when I wrote about truffles for Blogher, but whether or not it has real truffles, the truffle oil tastes great!

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  10. ohhh, i need to get my hands on some truffle oil. it turns anything decadent!!! yum!

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  11. Looks delicious!

    Now I need to check out truffle oil! ;~)

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  12. That looks absolutely wonderful.

    Thanks for the comment over at WF. I'm not anti-SBD by any means - it is one of the best programs out there. The only way I was able to lose weight and keep it off was through working with a dietitian following my type 2 diabetes diagnosis. I worry that the diet industry looks to make money off people who don't look at it like a lifestyle change - just a diet. That's why I've eliminated the word "diet" from my vocabulary. :)

    -Rachel B

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  13. I'm no fool, I can recognize simple and spectacular and know this recipe is both. I even have the truffle oil, not the salt though. Have to work on that part.

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  14. WOW! Kalyn I have a panache for sweet potatoes and this is such an awesome looking recipe. Perfect for a big dinner. Would this go well with lamb? I believe it would but I am not sure how the truffle flavor woulf work with it.

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  15. Wow truffle and squash sounds so earthy and delicious!

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