• Emily Tyler

Sweet Potatoes with Clementine


Glamor Magazine was our guide to living when we were young and single.  Couldn’t wait for the next issue – turned first to the “Glamor Do’s and Don’ts then to Gourmet on The Run.  They gave this recipe (or similar) and said to serve it with Halibut in Parchment with Spring Vegetables, oh my how grown up was that!  I was hooked.  Although I have since outgrown my love of the magazine, the recipes live on.

6 medium size Sweet Potatoes, scrubbed and pricked with a fork

1 stick Butter, softened

3 Clementines, zested with a microplane grater (very fine), then juiced

1 tsp. Salt

Chives and Rosemary Blossoms – not necessary, but tasty and pretty

  1. Heat oven to 350 degrees

  2. Place the sweet potatoes on a rimmed cookie sheet lined with foil

  3. Roast until the potatoes are quite soft, about an hour depending on how big they are

  4. When they are cool enough to handle, peel them and place them in a large bowl and mash them

  5. Zest the peel of the clementines into the potatoes, then cut them in half and squeeze  in the juice

  6. Take the soften butter and mix it in

  7. Add salt and stir until well combined

This dish will reheat very well – a good one to make ahead

You may also substitute 2 small oranges for 3 clementines

#clementines #sidedish #sweetpotatoes

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