I have been receiving EveryDay Food (a Martha Stewart Magazine) for a few months now; previous was Rachael Ray but I got tired of it. It was a free subscription (yah!) and I have been enjoying these little books. They’ve got some great inspiration for dinner. Tonight I made a yummy ‘on the side’ dish. A quick look into my menu planning and you will see many a nights are different side dishes put together, it’s how I roll. Tonight was no exception. I am also an avid lover of sweet potatoes and knew instantly I would like this! I hope you give it a try and enjoy it as much as I did, both in flavor and in ease!
the food magazine. foooood.
gotta love just a few things needed
it said to toss it all together in the pan, however everything lands everywhere but the pan for me. i opted for a bowl.
ready to go in the oven. roasted veggies are so yummy!
Here are the instructions:
Preheat oven to 450. On a rimmed baking sheet, toss together 2 sweet potatoes, peeled and cut into 1-inch pieces, 1 medium pineapple, peeled, cored, and cut into 1-inch pieces, 2 tablespoons vegetable oil, and 1/4 teaspoon cayenne pepper. Season with coarse salt. Roast until sweet potatoes and pineapple are tender and golden, 30 to 35 minutes, stirring every 10 minutes. (Serves 4)
note: though it called for fresh pineapple, it’s a lot of work to cut one up and I was in no way shape or form for doing that, therefore I used canned pineapple and it tasted great. next time, I might use two cans.
the finished product