If there was ever a time that I was going to post an almost non existent recipe, it’s today.
I finally wrapped up the first of two Purim features I’m doing for my magazine job, and I’m as closed to burnt out as it gets. It’s pretty weird, because the recipes I’m featuring are some of the most creative I’ve ever done. And then the packaging ideas are another important aspect of the article, and they kinda have to be really creative too. Couple that with doing photo shoots for all of them and basically my creativity (and energy!) tanks are on empty.
I’m exhausted. I want to sleep for a week. But no, I’ve got my second Purim feature due soon (luckily I’ve got 1 out of those 3 done and photographed already). And I worked late tonight. (Tomorrow, when I’m writing this, but it might be yesterday by the time I post this. Oh the unpredictability of my life!) And once I get Purim stuff all submitted, I don’t have long to rest before I go into Passover recipe testing mode. (Aka my most dreaded and feared time of year!)
Anyway, the point of all this is how tired I am. And uninspired. And how I feel like I’ve got a perfectly good excuse for posting one of my simplest recipes yet, with basically no story or introduction of any sort.
But lets be real, shall we? All of you lovely folks are busy. Whether its work, family, or anything else, and I know I don’t have the monopoly on being over stressed. (Although at times I wish I did. It would make for some great kvetching.) And if I found a super simple recipe like this one useful at a time like this, I’m sure all of you will too. Am I right?
Oh, and don’t let the simplicity fool you. These fabulous potatoes have got just the right amount of flavor and texture to bump these beauties up to the top of my favorites list!
Herb Roasted Sweet Potatoes:
4 sweet potatoes, peeled and cut into small cubes
2 teaspoons kosher salt
1 teaspoon dried basil leaves
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 Tablespoons extra virgin olive oil
Preheat oven to 450. Line a cookie sheet with parchment paper and set aside.
Combine all ingredients in a bowl. Toss to coat everything evenly. Spread in a single layer on prepared cookie sheet. Place in oven.
Bake at 450 for 30 minutes, turning every 10 minutes. Remove from oven and serve hot.
Thanks everyone for stopping by! I hope you love these sweet potatoes as much as I did, and stop by soon, because the craziness is bound to wear off soon, and when it does I’ve got some fabulous recipes to share with you! -Miriam