During the height of COVID-19, it seemed as though everyone I knew had an abundance of sweet potatoes.  Whether it was a bulk order from Costco or Baldor, the sweet potatoes abounded.  I’m still trying to use up all the sweet potatoes I have.  Part of the problem was that the potatoes were the size of footballs.  One half of a potato could feed a family of four!  As a matter of fact, I still have two huge sweet potatoes from an April order still waiting to be cooked.

“Do you need sweet potatoes?” was a constant question.

“No thanks.  I have so many myself,” was the predictable answer.

After we baked them; boiled and mashed them; made sweet potato fries; candied them; and even made a sweet potato pie or two, we were still asking each other what the heck to do with these monstrous potatoes.  Not letting any food go to waste was of utmost importance.  We were so grateful to have what we had, for fear that food might (and sometimes did) become hard to get.

In my last stitch effort to use up these delightfully sweet additions to any meal, I was so happy to get a delicious new recipe from my daughter and one from a dear friend.  We had so many laughs over these potatoes that seemed to be reproducing during the night.  Truly another fond memory from such a tragic time in our lives.  Thanks Beth and Judith for memories!

Beth’s Baked Parmesan Sweet Potato Rounds:

3 medium sweet potatoes (or one of those huge ones I’ve mentioned)

4 TBSP melted butter

4 cloves of garlic , crushed or minced

3 TBSP chopped parsley

4 TBSP grated parmesan cheese

salt and pepper to taste

olive oil spray

1.  Peel potatoes and cut into 1 1/2 inch rounds
2. Place potatoes in a large pot of salted water and bring to a boil.  Cook until tender, but still firm, about 10 to 15 minutes.  Gently remove and drain.
3. Lightly oil (or spray) a baking sheet pan and place potatoes on it.   Using a fork, lightly flatten each piece being careful not to mash.
4. Mix the butter, garlic and parsley and pour over each potato slice.  Sprinkle with salt and pepper to taste, and lightly spray with olive oil spray.
5. Broil in oven until they are somewhat crispy, about 10 minutes.
6. Remove from oven and sprinkle with parmesan cheese.  Return to oven until cheese is melted.

 

Judith’s Rosemary Roasted Sweet Potatoes:

3 medium sweet potatoes ( or one of those huge ones)

4 TBSP olive oil

several sprigs of fresh rosemary (you can chop some )

salt and pepper to taste

1. Preheat oven to 400 degrees.
2. Peel potatoes and cut into 2 inch cubes (or any size you like….larger or smaller)
3. Combine potatoes with the oil, rosemary, salt and pepper in a bowl and stir to coat and combine.
4. Place on a lightly oiled (or sprayed with olive oil spray)baking sheet pan.
5. Bake for approximately 20 minutes (depending on size of cubes) or until tender on the inside and slightly crunchy on the outside.