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I’m always looking for interesting side dishes. It’s sort of old-fashioned but I quite like a meal comprised of a protein, a green vegetable of some sort of a starch. I discovered this recipe in Donna Hay’s book, New Food Fast.

The nice thing about this dish is that it cooks pretty quickly and is completely hands off. The sweet potato ends up tender in the middle and crisp at the edge. I like to use it as a base for chicken breasts or pork chops. It’s also quite versatile. Although I haven’t tried it, I would think this method would also work well with regular potatoes or even with root vegetables like carrots and parsnips.