Drizzle olive
oil over the tops of the potatoes, then brush around the entire potato (I used a basting brush).
Not exact matches
I added some fresh cherry tomatoes on the side as well as a baked sweet
potato, which I drizzled with olive
oil, sprinkled on some pumpkin seeds and put a touch
of salt and pepper
over the
top.
Serve this
over brown rice with a baked sweet
potato on the side (
topped with a drizzle
of extra virgin olive
oil) for a delectable meal that will have you looking at soy in a whole new different way.
If you like a nice golden crust on
top of your
potatoes, you can brush a little bit
of Extra-Virgin Olive
Oil over the
potatoes to help the browning process.
Chop them up into chunks or wedges for sweet
potato fries, roast them whole and then stuff them with beans and
toppings, mash them with coconut
oil and cinnamon, bake them into chips, use sweet
potato puree in baked goods, grate them raw
over salads, or spread them
over your favourite shepherd's pie instead
of white
potatoes.