The Roots of All Evil

Name: The Roots of All Evil
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 side dishes, 12 serving(s)
Ingredients: 6 lbs sweet potatoes; 2 lbs jerusalem artichokes (aka "Sunchokes", scrubbed and sliced length-wise); 4 tablespoons canola oil; 4 sprigs fresh rosemary; 10 fresh sage leaves; 1/4 teaspoon black pepper; 3 tablespoons dark soy sauce

Submitted by David J Rust

"A favorite, warming dish on an Autumn night, I like serving this for Hallowe'en when I have guests over for dinner. It is based upon a Cambodian dish I had years ago that was nothing more than roasted and salted sweet potatoes served with rice and soy sauce. This version takes that same, general savory approach but omits the rice and makes a few other additions."

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Ready In:: 1hr
Ingredients:: 7
Yields:: 12 side dishes
Serves:: 12

ingredients

6 lbs sweet potatoes
2 lbs jerusalem artichokes (aka "Sunchokes", scrubbed and sliced length-wise)
4 tablespoons canola oil
4 sprigs fresh rosemary
10 fresh sage leaves
¹⁄₄ teaspoon black pepper
3 tablespoons dark soy sauce

directions

Heat your oven to 425 degrees Fahrenheit.
Scrub but do not peel the sweet potatoes and the sunchokes. Cut off any lingering stems or vine-like appendages. Then, lengthwise, radially cut each potato into 8 spears. Slice the sunchokes in half, lengthwise, as well. Set the sliced vegetables aside in two piles.
In a bowl, combine the sprigs of rosemary, the sage, black pepper, 3 Tablespoons of the oil, and soy sauce.
Toss the potatoes in the herb and oil mixture, making sure that everything is coated nicely.
On a roasting pan (lightly coated with the remaining canola oil), spread out the potato spears, skin-side down. Roast in your heated oven for 20 minutes or until the potatoes are browned.
Remove from the oven and turn the potatoes over. Add the sunchokes over the top of the potatoes and return to the oven for 20-30 minutes.
Remove, plate, and serve.

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RECIPE SUBMITTED BY

David J Rust

Minneapolis, 0

A cooking enthusiast since a young age, I worked for several restaurants to get myself through college. After graduating with a degree in History (Ancient Civilizations), though, I ended up going to work in the Internet and Journalism worlds. During this time, I kept experimenting. I confess I do have diagnosed depression and anxiety, so my enthusiasm for cooking has flagged in recent years. It's difficult, at times, to find energy or drive. But every now and then I'll find something new to create and upload it, here. Thanks for following me and hanging in there during this relative slow period in my life.

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