Baked Sweet Potatoes with Brown Ale

[Greenblood]

From Jayni's Kitchen. Recipe by Paula Pepin


Baked Sweet Potatoes with Brown Ale

Ingredients

* 3 to 4 pounds sweet potatoes, or other variety of potatoes
* 1 sweet onion, chopped
* 2 tablespoons fresh rosemary, chopped
* 2 tablespoons fresh chives, chopped
* salt & black pepper, to taste
* 1/2 cup brown ale, or other flavorful beer
* olive oil

Peel the sweet potatoes and cut them into 1/8-inch thick slices. Place them in a shallow bowl and add the onion, rosemary, chives, salt and pepper. Pour the beer over the mixture and toss to coat. Let stand at room temperature for 20 minutes to allow the potatoes to absorb most of the beer. When ready to cook, drain the remaining beer from the potato mixture. Coat two jelly roll pans with olive oil. Divide the potato mixture between the two pans and toss to coat with the oil. Arrange the potatoes in a single layer so they will crisp while cooking.

Bake the sweet potatoes in a 475 degree oven, turning them every 5 to 10 minutes to prevent burning. Cook until lightly browned and crisp, 20 to 30 minutes. (The potatoes can also be cooked in a grill basket on the grill.) Serves 4 to 6.