Day 7 of 31 days of vegan soup! Sweet Potato Ginger with Roasted Sweet Tomatoes!

I am working on catering a big, 125 people, VEGAN wedding this weekend, and one of the items we are doing is a substantial roasted veggie platter. We decided to buy a case of sweet potatoes and a few of the sweet potatoes are the size of small dog, which is pretty big for a sweet potato!!! Since we have more than we can use I brought one home to use for dinner.


Here's the recipe:
Take 1 gigantic sweet potato or equivalent small sweet potatoes large dice, add 3 teeth of garlic cover with water and boil gently till soft.
In your blender place a thumb of fresh Ginger, minced add 1 cup of water, blend till smooth. When the sweet potatoes are done cooking put in blender and process till smooth, you may need to add some hot water to make it smooth, add salt to taste.
While the potatoes were boiling I took sweet little tomatoes, and cut them in half and tossed with olive oil, garlic, crushed Rosemary, salt and fresh ground pepper. I placed the tomatoes on parchment on a baking sheet and baked at 425 until the tomatoes looked charred, about 20 minutes.
This is so simple yet so freaking awesome, the sweetness of the potatoes goes nicely with the tang of the tomatoes, the Rosemary is essential for some reason. We also used some chutney that my mom made and sent in an a Christmas goodie box, which added a nice texture and some intenseness!

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