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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Easiest Sweet Potato Thanksgiving Recipe Evar!   
    Categories: Sweet potat, Thanksgivin   
         Yield: 8 Servings   
      
         6 lg Sweet potatoes (assorted)   
         1    Fennel bulb   
         8    Rainbow carrots; up to 10   
         2    Red onions   
       1/2 c  Olive oil   
         4 tb Maple syrup   
       1/2 ts Ground nutmeg   
         2 ts Cinnamon   
         2 tb Course sea salt; up to 3 tb,   
              - or to taste   
         1 tb Cracked black pepper   
         2 ts Coriander   
       1/2 c  Pine nuts   
         2 tb Sesame oil   
         1 tb Rice wine vinegar   
      
     Thoroughly wash all your vegetables.   
      
     Chop potatoes into large rough chunks.   
      
     Chop fennel bulb into 1/8ths.   
      
     Chop red onion into 1/8ths.   
      
     Peel carrots, do not chop. Place all vegetables into large bowl.   
      
     Add olive oil, cinnamon, salt, pepper, and coriander to bowl. Grate   
     fresh nutmeg into bowl. Mix with large wooden spoon or with hands, to   
     make sure all vegetables are evenly coated.   
      
     Place vegetables onto baking sheet lined with foil (which has been   
     brushed with a little olive oil or sprayed with cooking spray) in a   
     single layer.   
      
     Place vegetables into oven preheated to 400 to 425?F. Depends on how   
     much water content your potatoes have-if they start to leak a lot   
     of fluids, jack up the temperature.   
      
     At around 30 minutes, flip the vegetables so that both sides get an   
     even cook.   
      
     While vegetables are roasting, toast pine nuts in a small pan over   
     low heat (~5 minutes)--keep your eyes on them so they don't burn!   
      
     Remove from oven when the vegetables are caramelized, around 45 to   
          50    minutes.   
      
     Place vegetables in large serving bowl, tray, platter, whatever you   
     like!. Add sesame oil, vinegar, and pine nuts and stir gently with   
     wooden spoon to make sure evenly coated with dressing.   
      
     Serve and eat!   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:    
      
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