September 2014 | Life with Jane

Roasted Sweet Potatoes




Roasted Sweet Potatoes

Yields 10 servings as a side dish

5 large sweet potatoes
4 - 5 tablespoons olive oil, divided

2 teaspoons dried thyme
1/4 teaspoon salt

Preheat oven to 425°F.

Clean and peel sweet potatoes. Cut sweet potatoes into 1/4-inch slices. Put in a bowl of water to stop them from turning brown. Remove sweet potatoes from water and dry with a kitchen towel. Place in a large bowl and add 4 tablespoons olive oil and thyme. Add more olive oil if needed until all of the sweet potatoes are coated. Mix well. Line a baking pan with aluminum foil and grease with a small amount of olive oil.* Place sweet potatoes on pan in a single layer. Bake for 20 minutes in middle of oven. Turn sweet potatoes over and bake for an additional 10 - 20 minutes until cooked, but not browned. Remove from oven and sprinkle salt over top of cooked sweet potatoes. Repeat from * until all sweet potatoes have been cooked.

Grandma's Tea Punch






























Grandma's Tea Punch

Yields approximately 14 cups (3.5 L) or 14 servings

3 cups (750 ml) brewed black tea, cooled
3 cups (600 g) granulated sugar
1-1/2 cups (375 ml) water
1-1/2 cups (375 ml) lemon juice
2-1/4 cups (560 ml) grape juice
4-1/2 cups (1 litre + 125 ml) Ginger Ale
Ice cubes (optional)

In a medium saucepan over medium heat, stir sugar and water constantly until the sugar has completely dissolved. Remove from heat and allow to cool completely. While the sugar syrup is cooling, juice lemons and strain juice through a sieve. Mix tea, sugar syrup, lemon juice, and grape juice together in a punch bowl. Just before serving, add Ginger Ale and ice cubes.

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