It seems to me that vegetables are more well-loved these days. Or at least less hated.
I'm not sure why that is, but I haven't seen many food articles lately about trying to get your family to "eat that broccoli" or "try some of those string beans."
I once posted that giving a vegetable dish a cute name such as X-Ray Vision Carrots may inspire kids and other nay-sayers to try vegetables. But I also think that, as a whole, we are making vegetable dishes more interesting nowadays and that's why people are more likely to eat them.
And so, those vegetable side dishes become big winners. It just takes a bit more effort.
Like this sweet potato dish (which you can also make with winter squash). The pineapple chunks are a nice, tangy balance for the sweet potato. Orange peel and fresh ginger give the dish a refreshing zip. I sometimes sprinkle in a pinch or two of cayenne pepper, but it isn't essential.
This dish is perfect with roasted chicken or turkey.
Roasted Sweet Potatoes and Pineapple
- 2 medium-large sweet potatoes
- 1/4 fresh pineapple
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 2 teaspoons finely grated fresh orange peel
- 1 teaspoon finely chopped fresh ginger
- 1/4 teaspoon grated nutmeg
- salt to taste
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Peel the potatoes and cut the flesh into bite sized chunks. Place the chunks on the parchment. Cut the soft flesh of the pineapple quarter into bite size chunks. Place on the baking sheet. In a small saucepan, combine the coconut oil, maple syrup, orange peel, ginger and nutmeg, stir and cook over medium heat just briefly enough to melt the coconut oil. Pour the mixture over the potatoes and pineapple and toss to coat all the pieces. Salt to taste. Roast for about 30 minutes, or until tender, tossing the pieces once or twice.
Makes 4-6 servings