Roasted Sweet Potatoes and Shallots

Serves 4

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ho couldn't use and easy and fool-proof vegetable recipe for Thanksgiving? This is the kind of recipe where you slice the veggies, stick them in the oven and forget about them for an hour. This recipe is actually great throughout the fall and winter, so you can enjoy them on any non-holiday day, too.

Ingredients:

• 1 3-ounce package Melissa's organic shallots, peeled, thinly sliced
• 1 teaspoon Napa Valley organic olive oil
• 1 teaspoon sugar
• 2 pounds orange-flesh sweet potatoes (also called yams)
• -olive oil cooking spray
• 1 tablespoon fresh parsley, minced

Instructions:


1. Preheat oven to 375º Fahrenheit.

2. Separate the shallot slices and place them on a large sheet of aluminum foil. Drizzle with olive oil and sugar. Seal foil tightly and place in a small dish and put into a corner of the oven.

3. Prepare sweet potatoes by slicing them into ¼-inch thick rounds (discard the ends). Arrange them in a single layer in a large baking pan. If you need to use two pans then allow yourself extra time for cooking. Spray tops with olive oil spray and place on the middle rack in the oven. Cook for 30 minutes. Use a spatula to flip the potatoes once. Spray lightly again with olive oil, but it is not necessary. Return to oven for about 30 more minutes, until they are tender but not too wet. Do not cook them so long that they get crisp and chewy. Remove sweet potatoes and shallots at the same time.

4. Arrange sweet potatoes on a serving dish and scatter the shallots on top. Sprinkle with parsley and serve.

Each 1-cup serving contains:
Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron	210       2 g     0 g     0 g  0 mg  70 mg     45 g     7 g     15 g     5 g     769% DV 69% DV 8% DV 6% DV