Roasted Sweet Potatoes with Fresh Marjoram
30 minutes or fewer
Marjoram is a member of the same family as oregano, but has a milder, slightly citrus flavor. Along with sage and thyme, it’s a major seasoning component of holiday cooking and is often found in fresh herb mixes. Here, marjoram plays a starring role in a sweet potato dish that’s laced with garlic and Parmesan. If you can’t find fresh marjoram, you can substitute it with equal parts fresh thyme and oregano. Holiday prep tip: to keep peeled sweet potato cubes from browning, drop them into a bowl of water once they’re cut, then pat dry before preparing.
- 4 medium sweet potatoes or yams, peeled and cut into ¾-inch cubes (3 lb.)
- 2 Tbs. olive oil
- 1 Tbs. finely chopped fresh marjoram, plus 2 whole sprigs and more for garnish
- 4 cloves garlic, minced (4 tsp.)
- ½ cup grated Parmesan cheese, optional
- ½ cup chopped fresh parsley, plus several sprigs for garnish
1. Preheat oven to 450°F. Toss sweet potatoes with oil and marjoram in large bowl. Spread sweet potatoes in single layer on 2 baking sheets. Place 1 sprig marjoram atop sweet potatoes on each baking sheet; set 1 sheet on top oven rack and 1 sheet on bottom rack.
2. Roast sweet potatoes 10 minutes. Stir, switch position of baking sheets on oven racks, and roast 5 minutes more. Stir sweet potatoes again, and roast 5 additional minutes, or until browned on edges and beginning to brown evenly. Sprinkle 2 tsp. garlic over each batch of sweet potatoes, and toss to coat. Roast 5 minutes more, or until sweet potatoes are browned and crisp. Transfer sweet potatoes to serving bowl, and season with salt and pepper, if desired. Sprinkle with Parmesan cheese, if using, and parsley. Garnish with parsley and marjoram sprigs.
November 2011 p.40