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Roasted Sweet Potatoes with Shallots, Garlic, and Chiles
Ingredients 12 shallots, unpeeled 8 garlic cloves, unpeeled 2 lb sweet potatoes, cut into even chunks 1 teaspoon coriander seeds, crushed 2 red serrano Chiles 1/2 cup The Shoreline Vine Extra Virgin Olive Oil, The Shoreline Vine Butter Infused Olive Oil, or The Shoreline Vine Garlic Infused Olive Oil sea salt and freshly ground pepper
Put the shallots and garlic in a bowl, cover with boiling water, let oak for 30 minutes, then drain and peel. The skins should slip off easily.
Transfer to a roasting pan and add the sweet potatoes, coriander seeds, and whole chiles. Add the olive oil of your choosing, salt and pepper, and toss well to coat
Roasted in a preheated oven at 400 degrees for 30 minutes until the potatoes are golden and tender. Shake the pan from time to time during your cooking and brush the vegetables with the pan juices. Serve hot. Serves 4.