Sweet potato It’s a cool food. Rich in fiber, vitamin A, has a low glycemic index, great for those who exercise! Already the sugarcane molasses, it’s like liquid rapadura. It has half the calories of refined sugar and is rich in vitamins, calcium, potassium, iron, and other good things. Today, most large supermarkets have sugarcane syrup for sale.
For me, the charm of this recipe is the contrast between the sweetness and seasoning of the potatoes that contain olive oil, salt, garlic and herbs. And it’s very easy to do!
Start by preheating the oven to 200ºC while slicing the sweet potato very thinly:
For each medium-sized sweet potato, make a seasoning by mixing:
- 3 tablespoons of olive oil;
- 1 spoon (cup) of lemon juice;
- 1 teaspoon of salt;
- 1 clove of garlic, crushed or finely chopped;
- 1 teaspoon of dehydrated rosemary;
- Black pepper to taste.
Spread all these ingredients at the bottom of a baking dish, like this:
Place the potato slices in the dish, mixing everything so that each slice is well coated in the seasoning. Arrange the slices. There’s no problem with them overlapping.
Place in the oven without covering with aluminum or anything else. As I always say, ovens vary enormously from brand to brand, so the ideal is to keep an eye on them. You can open the oven as many times as necessary until the potato is cooked to your liking. I like it with crispier edges and a soft interior, so in my oven it takes 35 minutes to 45 minutes.
Arrange the sweet potatoes on a pretty plate and drizzle with sugar syrup!
I ate this entire portion and smeared all my fingers with the molasses left on the plate #NigellaFeelings. I really love sweet potatoes! And how good this combination of flavors is!!!
