By Kelly Bogard

There are certain things that are sacred about Thanksgiving at our home. I do not know if this happens in every family in the U.S., or the South or Texas or maybe we are weird, but there are certain things that have remained the same for as long as I can remember and I love it. Thanksgiving is a very special holiday to me. It isn’t overly commercialized. In fact, it is almost completely forgotten in the retail setting. It is a time for food, family and football.

Every year I make a big, fat upside down turkey and my mom makes the gigantic pan of cornbread dressing with giblet gravy. D’s mom makes his favorite green bean casserole and my sis makes her yummy buttermilk pies. Are you hungry yet? Oh right, I’m missing something–the sweet potatoes. I’m not a fan of sweet potatoes in a marshmallow covered casserole. I like a simple, yet flavorful, roasted version.

For Roasted Sweet Potatoes, you will need…Roasted Sweet Potatoes
3 to 4 sweet potatoes
3 tbsp. olive oil
2 tsp. ground nutmeg
1 tsp. black pepper
1/2 tsp. salt

There is absolutely nothing fancy about these potatoes, except how yummy they are. The sweet is from the potatoes and the high temp is what makes the sugars burst and caramelize. Some of the edges may look a little burnt, but I promise those bites are the best because they are the sweetest.

First things, first. Preheat your oven to 450 degrees. I know that sounds hot, but trust me on this one. While your oven is heating, wash, peel and cube your sweet potatoes.
Roasted Sweet Potatoes

Next, place the potatoes in a large bowl and mix in the olive oil so it covers all of the cubes. I like to use my hands for this part.
Roasted Sweet Potatoes

Next, combine all of the spices and mix into the potato mixture.
Roasted Sweet Potatoes

Finally, move the sweet potatoes to a lined baking sheet where they are in one flat layer. Roast for 30 minutes.
Roasted Sweet Potatoes

These little orange jewels will come out moist and rich in flavor. Best part is they are super good for you, too, and since you didn’t add marshmallows to the top, you can afford to indulge in that second piece of pie, right? I hope you enjoy time with friends and family this Thanksgiving.

We will be taking a few days off so there will not be a recipe next Friday. Just be ready for the next season, which is full of treats and eats. From all of us at Texas Table Top, enjoy!

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Recipe: Roasted Sweet Potatoes

Summary: Sweet, roasted veggies for a Thanksgiving Feast

Ingredients

Roasted Sweet Potatoes

  • 3 to 4 sweet potatoes
  • 3 tbsp. olive oil
  • 2 tsp. ground nutmeg
  • 1 tsp. black pepper
  • 1/2 tsp. salt

Instructions

  • Preheat oven to 450 degrees.
  • Wash, peel and cube sweet potatoes.
  • Combine potatoes and oil in a large bowl, coating well.
  • Mix together seasonings.
  • Stir seasoning into potatoes until well combined.
  • Place potatoes in a single layer on a lined baking sheet.
  • Roast for 30 minutes.
  • Serve warm.

Prep time (duration): 5 minutes

Cook time (duration): 30 minutes

Number of servings (yield): 8-10

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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