Roasted Sweet Potatoes Recipe with Double Truffle Oil Flavor and Parmesan
3 large red skinned sweet potatoes, often called yams or sweet yams in U.S. stores (about 6 cups sweet potato cut into cubes about 1 inch square)
2 T olive oil (or slightly less, see recipe)
fresh ground black pepper
3/4 – 1 tsp. truffle oil
1/2 tsp. truffle salt
2 T fresh grated Parmesan cheese
sea salt for extra seasoning if desired
Preheat oven to 425 F (convection) or 450F (regular oven). Peel sweet potatoes if desired, then cut into cubes about 1 inch square. (I prefer to have the sweet potatoes vary slightly in size for a more rustic look, but they should be close to the same size for even cooking.) Toss sweet potatoes with enough olive oil to make a glistening coating on each piece of sweet potato, and fresh ground black pepper to taste.
Put foil on roasting pan and mist with olive oil or non-stick spray. Arrange sweet potatoes in a single layer and roast until starting to brown, about 25-30 minutes. Turn every 10 minutes while they cook (some of mine got a little too brown on one side, so watch them carefully.)
Wipe out the bowl you used to toss the sweet potatoes with olive oil and put hot sweet potatoes into bowl. Toss with truffle oil and truffle salt. Arrange on serving platter and sprinkle Parmesan cheese over. (Next time I would probably use a peeler to make Parmesan curls.) Serve hot, with additional sea salt to season if desired.