The first time I made the two recipes I shared here, the experience was tasty and worth putting on the rotating weekend breakfast roster. Alas, the next time I made them for breakfast is when I learned--following their directions exactly was the only way to recreate that tasty experience. So this morning I decided to try my own version. One that made sense for me and I could easily remember.
- I preheated the oven to 425 degrees. Then diced (1/2" - 1") two medium sweet potatoes/yams, dropped them into a gallon storage bag with a tablespoon of water and microwaved them, using the auto baked potato button on the less cooked setting. Without that option, I would microwave them on high for approximately 4-5 minutes or until they've just begun to get tender.
- When done cooking, I poked a hole in the bottom of the bag to drain the water and scattered the diced potatoes onto a SilPat covered cookie sheet drizzled with olive oil, several small pinches of rosemary, a dash of ginger, salt and pepper.
- And then used a spatula or turner to toss well.
- Placed the cookie sheet into the preheated oven for ten to twelve minutes.
- Remove, carefully toss again and continue cooking for another ten to twelve minutes.
- At the end, I put them under the broiler for a minute or two to get little more browning.
- Serve (hopefully with a lovely cheese omelet with bacon and raspberry jam slathered toast on the side) and enjoy!