Life & Style
Nibbles: Purple Sweet Potatoes
I made roasted vegetables for my daughter-in-law’s Thanksgiving dinner when I visited in Massachusetts, and, again, when I created an encore dinner two days later at my house. I tried to spend enough money at Shop-Rite ($400 before Thanksgiving to get a free turkey) but fell short this year. In a way, though, I became a winner. I found many different kinds of squash (I love all squash), and a somewhat long, crooked purple sweet potato that not only tasted delicious but made for a colorful roasted platter, along with red, yellow, and orange sweet bell peppers, chunks of eggplant, and wedges of onions, all of which I tossed with extra-virgin olive oil, salt, and freshly grated black peppers. And the reasonably priced blueberries sugared and topped with an oatmeal-nut topping ended the meal nicely.