The recent cold weather and the two or three inch layer of frozen soil prompted me to dig up the few unharvested sweet potatoes remaining in the soil. A few of them were damaged by freezing but most were alright.
I selected the smaller skinny sweet potatoes to roast whole along with mushrooms and other vegetables. A stiff brush removed most of the thin skin, not that that was necessary. It was immediately obvious that the scrubbed sweet potatoes were subject to oxidation and discoloration. A spray of vinegar halted that process.
The sweet potatoes which had been sprayed with vinegar were rinsed before adding mushrooms, onion, jalapeño, red bell pepper, garlic and torn fresh sage leaves. These were all tossed with reduced balsamic vinegar, salt and black pepper.
The vegetables were roasted on an olive oil greased tray for 45 minutes at 450ºF, turning once.
Meanwhile fresh spinach had been blanched then cooled under cold water to retain the green color. The blanched spinach leaves were distributed over the roasted vegetables and the tray was returned to the oven for a couple minutes to warm the spinach before being served.
The afore mentioned Cashew/Mustard/Lime sauce goes very well with this dish:
- soaked cashew nuts
- lime juice
- agave nectar
- mustard powder
- fresh turmeric
- powdered turmeric
- fresh garlic
- kosher salt
- white pepper
- citric acid