Makes 4 to 6 servings
This is a hearty side dish for simple roasted chicken or a pork loin, or serve it on its own alongside a green salad or some crusty bread. Substitute yellow or red onion for the shallots and raisins, dried cranberries, or dried cherries for the currants. If you don’t have pine nuts, walnuts, pecans, or even almonds will do the trick. Top with any herb, if you have some on hand.
- 2 sweet potatoes, peeled and diced into 1-inch cubes
- 1 shallot, thinly sliced
- 1/4 cup olive oil
- 1 rosemary sprig
- Juice of 2 lemons
- 2 tablespoons brown sugar
- 1/2 cup dried currants
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup pine nuts, toasted
- Preheat the oven to 350°F.
- In a roasting pan, toss the sweet potatoes and shallot with the olive oil and add the rosemary sprig.
- Roast until the potatoes are somewhat tender, about 20 minutes.
- Add the lemon juice and brown sugar and continue to roast until the potatoes are tender and golden brown, about 20 minutes more.
- Remove the potatoes from the oven and toss with the currants. Season with salt and pepper. Remove and discard the rosemary sprig. Sprinkle with the toasted pine nuts and chives and serve.