pumpkin [beer soaked] roasted rosemary sweet potatoes

Come on, doesn’t that sound like the best darn way to eat a sweet potato? And since pumpkin beer is in season, what better way to welcome fall than with a pumpkin beer in both hands? One for drinking and one for cooking. :)

Before I get to that recipe, I want to answer a question I get asked a lot. What is the difference between a yam and a sweet potato? I’m not sure what grocery stores are up to, but I always have trouble deciphering which are the sweet potatoes and which are the yams. Sometimes they’re orange, sometimes they’re white. Every store seems to stock them differently. I have been known to spend 10+ minutes trying to figure out which one is which. It’s not a problem.

Well, aside from the fact that they both grow in the ground, sweet potatoes and yams have pretty much nothing in common. They are entirely different plants, unrelated to one another. Sweet potatoes eaten in the U.S. are typically orange-fleshed (but there are many different varieties), and have a sweet flavor. Yams are bland, starchy vegetables better suited for background ingredients (like potatoes). The biggest outside difference is that sweet potatoes have a smooth skin, while the skin of yams is rough and somewhat shaggy. Unless you’ve studied different varieities of sweet potato, it’s hard to tell which is which by color. Sweet potatoes come in orange, yellow, white, and even purple fleshed colors. Yams come in a number of colors as well. I would recommend looking at the skin to see if it’s smooth (sweet potato) or shaggy (yam) the next time you find yourself in the potato aisle for ten minutes. Source

Pumpkin Beer Soaked Roasted Rosemary Sweet Potatoes
Serves 2
1 sweet potato, cubed
1 bottle room temp pumpkin brew (I used Punk’n)
1 T olive oil
1/2 T dried rosemary
salt and pepper to taste

Place cubed sweet potato in a large bowl and pour beer over. Potatoes should be completely covered. Let soak for ~1 hour. Preheat oven to 400*F. In a baking dish/cookie sheet combine sweet potato + 2 T pumpkin beer, oil, rosemary, salt and pepper. Bake for ~30-40 min until cooked through and slightly brown.


Using my Samsung Galaxy 3S camera…still getting used to it. Don’t mind the background nonsense.


With steamed salmon + harvest salad. I adore fall.


And we had RAIN last week! Fall can stay as long as she likes.

Lauren

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