Sweet Potatoes Roasted with Plums & Ginger

I had intended to roast these sweet potatoes with pears and ginger, but when I started in on the pears, I discovered they had all gone mushy. Oops, expensive compost. I knew I really should have eaten them last week. The only other fruit I had around was some plums, and I figured that after all, they too go well with ginger, and should be fine with the sweet potatoes. I'll have to try it with the pears sometime.

1 hour 15 minutes to 1 hour 45 minutes - 15 minutes prep time
6 servings


3 large sweet potatoes
18 to 24 Italian or German purple plums
2 or 3 tablespoons finely minced preserved ginger
1 teaspoon cumin seed, ground
1 teaspoon coriander seed, ground
1/2 teaspoon black peppercorns, ground
1 teaspoon sea salt
2 or 3 tablespoons sunflower seed oil

Preheat the oven to 350°F.

Wash the sweet potatoes, and trim off any bad spots. Cut them into bite-sized chunks, and put them in a large, shallow roasting pan.

Wash the plums, and cut them in half, discarding the pits. Add them to the sweet potatoes. Mince the ginger and grind the spices, and add them with the salt, to the pan. Drizzle the oil over, and toss everything to make sure they are coated in the oil.

Bake for 1 hour to 1 1/2 hours, until the sweet potatoes are tender and lightly browned.





Last year at this time I made Roast Prime Rib.

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