|
Brigit's Baked Sweet Potatoes with Rosemary |
| Preparation Time: 5 Minutes |
| Cooking Time: 20 Minutes |
| Ingredients (Serves 4) |
| 2 |
Sweet potatoes, cut in half |
| 4 |
Rosemary sprigs |
| 1 Tbs. |
Extra virgin olive oil (EVOO) |
| • |
Balsamic vinegar from Modena |
| • |
Juice of one lemon, freshly squeezed |
| • |
Spike Original Magic |
| Preparation |
| • |
Wash sweet potatoes thoroughly and cut in half. |
| • |
Lay on squarews of aluminum foil. |
| • |
Lay rosemary sprig on top of each half sweet popatoes. |
| • |
Drizzle with EVOO and balsamic vinegar, sprinkle with Spike, and wrap in aluminum foil. |
| • |
Poke with fork in a few spots. |
| • |
Bake in oven pre-heated at 450°F. for about 20 minutes (depending on size. Do not overcook). |
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Click on the images above to see larger pictures |
| Comments |
| • |
Flavorful side dish for main course of seafood or meat. |
| Wine and Beverage Pairing |
| • |
Falanghina, Pinot Grigio , Vermentino Toscana IGT, or Rosato Italiano IGT if served with plain grilled or steamed seafood. Barbera, Dolcetto, Chianti, or Super Tuscan Il Tempio if served with savory grilled meat. |
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