After I finished the roast chicken, I decided to try something different.
I've always been a plain cook - meat, potatoes and a vegetable or salad because my husband was a very picky eater and when my son was young, he was too. Thanks to his girlfriend, he has become more adventurous.
I saw a recipe for Sweet Potato Wedges in Mr. Sunday's Saturday Night Chicken book by Lorraine Wallace. It was very easy and very good. I adjusted the recipe to serve one. I used one medium sweet potato which I cut in half lengthwise and then into wedges. I then tossed them in a bowl with about 1 tablespoon of olive oil, 1 teaspoon of crumbled dried rosemary and 1/4 teaspoon dried thyme and a little kosher salt until they were evenly coated. I then placed them on a cookie sheet which had been coated with a non-stick cooking spray. Then I put them in a 400 degree oven to roast for about 30 to 45 minutes, turning every 10 minutes.
I served them with a small salad (lettuce, tomato and cucumber) and, of course, chicken - thighs this time - which I just bake at 350 degrees until almost done, at which time I broil them for 5 to 10 minutes to get the skin nicely dried and crisp. Of course, I had a glass of wine - a sauvignon blanc.
I think I should have had a green vegetable with it, that plate looks so bland.