This weekend has gone by in the blink of an eye, and I am sitting here trying to convince myself that it is really only Saturday and I have tomorrow to relax. Not working, to my chagrin.
I really didn't do a lot yesterday, so I shouldn't complain. I just needed some time to unwind. The only thing I accomplished was to get these sweet potato medallions made - FINALLY! After that, it was off to a birthday party with my husband. It was a fun night out for the two of us, and much needed.
Today, however, I really kicked things into gear. Cleaned house, did laundry, decorated the Christmas tree - FINALLY, and made Christmas cookies (Spritz cookies for the first time and Chocolate Gingersnap Crackles). My day has flown by, and I can't believe that it is already so late. I actually thought about skipping tonight's post, but since I took last night off to go to said birthday party, the guilt kicked in. So, instead, I am going to keep it short, and get right to the recipe.
Here's your Cast of Characters.
3 - 4 Medium to large sweet potatoes (I used Jersey and Garnet)
2 Teaspoons rosemary, crushed
1 Teaspoon kosher salt
1/2 Teaspoon, each, Mrs. Dash Onion & Herb blend and McCormick Perfect Pinch Garlic & Herb blend
Freshly ground pepper
Preheat oven to 450. Combine rosemary, kosher salt, Onion & Herb blend and Garlic & Herb bend. Line a large baking sheet with foil. Scrub potatoes and cut off ends. Cut into 1 1/2 inch medallions.
Arrange in a single layer on prepared baking sheet.
Cover with foil, and bake for 30 minutes, or until they are tender when pricked by a fork. Remove from oven. Use the bottom of a glass to smash the medallions (a juice glass works well).
Drizzle each one generously with olive oil.
Sprinkle heavily with spice blend.
Place back in the oven, uncovered, on the bottom rack for 25 minutes. Move to top rack and broil on low for 5 - 7 minutes, until brown and crispy.
See how beautifully caramelized the bottoms got? They were so delicious!