“Sign me up!” page designer Ashley Bringmann said earlier this week when she heard I’d brought Parmesan Roasted Sweet Potatoes from the Times Leader Test Kitchen into the newsroom.

She liked the first taste so much she accepted another slice — and she said the second one was even better than the first, because it had more flavor from the garlic I’d roasted with it.

“Garlic is definitely the way to go,” she said.

“I had a similar reaction at home,” I told her. “The sweet potato and Parmesan were tasty enough, but when I hit a piece of the roasted garlic, I was practically swooning.”

For the record, you don’t have to add garlic, but it is nice to have the extra flavor. The food blogger at spendwithpennies.com, who supplied the recipe, suggested Cajun seasonings, lemon pepper, ranch dress

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