For 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.
(Makes about 4 servings, recipe created by Kalyn)
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
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.
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 Kitchen