I’m always looking for a fun new way to incorporate carbohydrates in my diet on account of my gluten intolerance. Day after day of quinoa or gluten-free pasta becomes a bit mundane, and I am not a fan of the texture of rice or white potatoes. Fortunately, for me, there is the sweet potato. Rich in complex carbohydrates, it offers a spectacular alternative to the traditional white potato. Because it has a sweeter flavor (and more sugar), they roast a lot differently - almost to the point of a gooey marshmallow. The skin is full of nutrients, so I always eat it. In this case, it lends a pleasant juxtaposition to the gooey cooked sweet potato. If you don’t have lavender in your pantry, use an Herbes de Provence blend (avoiding the fennel) for another remarkable experience.
Lavender Sweet Potatoes
1 large sweet potato
¾ tsp lavender
2 Tbsp extra virgin olive oil
Sea salt
Preheat oven to 350° F. To dice the potato, slice it in half length-wise, again in three length-wise sections (per half), and make 4-5 horizontal cuts. The dice should be about a 1 inch cube. Scatter the potatoes in a roasting pan and drizzle with olive oil. Sprinkle on the lavender and incorporate with your hands. Place in the oven, uncovered, for 35-45 minutes. The potato will be very soft when you take them out of the oven. Set on a cooling rack or stove top and let them cool. Before serving, sprinkle lightly with coarse sea salt.
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