Recipe of a Week: Danger's Simply Sweet Potatoes

A study of the top ten potato countries shows that spuds are among the most valuable food commodities in international trade.

Rich in carbohydrates, potatoes also contain proteins, calcium, potassium and vitamin C. Boiling potatoes nearly doubles the amount of calcium and substantially increases protein content.

According to CRN India, the worldwide potato crop was around 322 million metric tons in 2005. (For more of this fascinating story, visit here)

Well that's fine and all, but potatoes have got nothing on their cousin-by-name-only the Sweet Potato! Sweet potatoes are healthier, tastier, and can be substituted basically anywhere a potato is called for with amazing success. And since potatoes are such a frequent 'go to' for side dishes, I thought I would share with you a tasty and incredibly simple recipe which originally called for potatoes, but which got the sweet potato make over. 

Ingredients: 

2 large sweet potaotes

fresh rosemary

rock sea salt

olive oil

Slice the sweet potatoes into large wedges and chunks, about the size of home-fries. Arrange loosely on a baking sheet covered with baking paper. Chop some fresh rosemary and sprinkle liberally all over the potatoes, and then sprinkle generously with rock salt. Pour olive oil over the sweet potatoes until they are well-coated, and bake at 350F/160F for 30 mins.

That's it. The deliciously salty crunch of the rock salt, combined with the aromatic infusion of the rosemary will take the sweet potatoes to a whole new level.

Danger's bold claim: this will become one of your top 5 side dishes of all time. It's that good.