Roasted Sweet Potatoes and Okra Recipe

From Dorothy McNett's Recipe Book.

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Roasted Sweet Potatoes and Okra

From Dorothy McNett's recipes at If desired, mash up the potatoes a bit before serving. Leave the okra whole and serve with the potatoes, adding more salt and some pepper as desired.

2-3 small/medium sweet potatoes or yams
1 pound whole okra (available frozen)
olive oil for drizzling
sea salt for sprinkling
soft butter for serving
snipped fresh thyme

Preheat oven to 400 degrees. Scrub potatoes and cut into quarters. Cut the ends from the okra. Arrange potatoes, cut side down, and the okra (leave them whole) on a baking sheet with sides. Drizzle with a bit of oil and sprinkle with tiny amounts of salt. Roast about 20-30 minutes or until tender. Arrange on a platter and serve with softened butter on the side, sprinkle with snipped thyme.

Recipe created 2014-07-11.

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