Roasted Sweet Potatoes with Orange

Originally from Ecuador and Peru, sweet potatoes are enjoyed in North America as fries, in pies, and a Thanksgiving favorite. Vitamins A, B and C rich, this root vegetable is versatile and easy to make. We used a blood orange for a crunchy, sweet, savory & delicious side dish! Makes approx. 4-6 servings.

Easy Ingredients:

• 2 tablespoons Villa Graziella Organic Extra Virgin Olive Oil + ½ tablespoons for drizzling

• 2 teaspoons Villa Graziella Organic Tuscan herb seasoning blend for vegetables

• 2-pounds sweet potatoes, if possible organic

• Zest of 1 navel orange, Cara-cara. blood, Valencia, or Seville ok too

• Juice of orange

• 1 teaspoon freshly cracked pepper

• 1 teaspoon coarse sea salt, Kosher ok too

Simple Directions:

1. Preheat oven to 425°F, brush a parchment lined cookie or baking sheet with 1 tablespoon olive oil set aside.

2. Wash & dry potatoes, trim the ends off, cut into ½ inch cubes or chunks similar in size for even baking.

3. Toss potatoes in 1 tablespoon oil in a large bowl to evenly coat.

4. Add 1 teaspoon Tuscan herb seasoning, salt, pepper, orange zest, and orange juice to bowl.

5. Stir thoroughly to coat potatoes.

6. Using a slotted spoon, spread potatoes on the baking sheet in a single layer, discard excess juice.

7. Bake for 15 minutes, remove from oven, stir potatoes.

8. Bake 10-15 additional minutes, until potatoes are brown, crunchy yet tender.

9. Remove from oven, drizzle potatoes with oil, sprinkle 1 teaspoon of Tuscan herb seasoning and stir gently.

10. Serve & enjoy!

Helpful Hints:

• Compost or use potato tips in puréed a soup.

• Short on time? Pre-cook whole sweet potatoes in the microwave for 5 minutes, cool completely before cutting into chunks.

To download this recipe click here

Inspirational recipe found here…https://fruitsandveggies.org/recipes/roasted-sweet-potatoes-with-navel-orange/

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