Excerpted from In Good Company by Corbin Tomaszeski with Karen Geier, with permission from Figure 1 Publishing.
“Onions, dill, and caraway seeds give flavour to a lot of Polish dishes. The twist with this dish is applying those flavors to a vegetable you don’t often find on a Polish menu: sweet potato. This recipe is very easy to make but feels like a restaurant quality side thanks to a punch of anise flavour from the caraway seeds.” –Corbin Tomaszeski
| 3 | sweet potatoes or yams, peeled and sliced |
| ½ sm | white onion, thinly sliced |
| 2 T | extra virgin olive oil |
| 2 T | caraway seeds, toasted |
| salt and pepper, to taste | |
| 6 sprigs | dill, finely chopped |
Preheat the oven to 425°F.
In a large bowl, combine sweet potatoes (or yams), onions, oil and caraway seeds and season with salt and pepper. Mix well.
Spread mixture on a baking sheet and roast for 30-40 minutes, until lightly browned and tender. Season with salt and pepper.
Transfer sweet potatoes to a serving platter. Garnish with chopped dill and serve.
Serves 4.