I came across this idea a few years ago. It is awesome in the fall when there's some crispness to the air and the smell of woodsmoke is becoming common. Perfect for the shortening autumn days.
A note about sweet potatoes and yams......As I understand it, what we have here in the States in our grocery stores are sweet potatoes. They come in either light skin and white flesh or copper skin and orange flesh varieties and are relatively small in size. Yams, on the other hand, can range in size from regular potato size to 5 feet long. They have a black bark-like skin and come in different flesh colors. They are not common here.
That being said, I much prefer the white variety of sweet potato and use them exclusively.
Ingredients:
2 large white-flesh sweet potatoes, peeled and cubed
1 medium onion, cut in 1 inch dice, layers separated
4 cloves garlic, sliced or minced
1-2 Tablespoons fresh Rosemary, chopped
Salt & Pepper to taste
2 T or so of Olive or Coconut Oil
I use a glass baking dish lined with parchment paper, or sometimes my clay pot, for roasting this dish.
So, prepare your vessel of choice, add the potatoes, onions and garlic.
Toss with oil, salt and pepper and rosemary.
Bake at 375* for about an hour. Yum!!
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