Captain was cooking up one of his delicious creations the other night

so I needed to prepare a side dish that would keep me out of his work space.

I found one lonely sweet potato and three green onions.

Galley Kat really really needs to do some serious provisioning very soon.

Normally on the boat we cook things like potatos and vegetables on the grill.

I usually peel and cut the potatoes into bite-sized chunks,

toss with a tablespoon or two of oil,

season and wrap in foil.

They take about the same amount of time on the barbecue as in an oven.

But since Captain was grill master tonight

I cheated and cooked the potatoes in the oven.


2 side servings

what you will need

1 large sweet potato, peeled and cut into bite-sized chunks

1 tbsp oil (I like a neutral flavour grapeseed oil)

2-3 green onions, sliced

1 tbsp red wine vinegar

1 tbsp maple syrup

3 tbsp olive oil

Sea salt and pepper

time to prepare

Toss the potato chunks in a neutral oil making sure to coat well.

Season well with salt and pepper

Grill or oven roast at 350 ° for 30 – 40 minutes until golden

and cooked through but not mushy.

While the potatoes are cooking prepare the vinaigrette.

In your serving bowl combine the vinegar and maple syrup.

Whisk in olive oil until emulsified.

Add cooked potatoes and green onions to your bowl.

Toss to coat well with vinaigrette.

Season with salt and pepper.

Serve warm.

Perfect along side Captain’s

Beer Marinated Ham Steaks (recipe here)

or try it as a light main salad with some crumbled goat cheese.

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