|
Serves 6 to 8
If serving the
sweet potatoes with the Venison Poivrade (p.
183), start roasting the potatoes about 15
minutes before the venison.
Preheat the oven to 400 degrees F. Cut the
sweet potatoes into eighths.
Toss the
potatoes with olive oil and salt and pepper
and place them on a baking sheet lined with
parchment paper.
Roast the
potatoes until browned and tender, turning
occasionally, about 45 minutes. |
