ROASTED SWEET POTATO AND YAM NOODLES WITH FENNEL, CHARRED TOMATOES, OLIVES AND PECORINO

Roasted Sweet Potato and Yam Noodles with Fennel, Charred Tomatoes, Olives and Pecorino image

Provided by @MakeItYours

Number Of Ingredients 11

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2 large bulbs fennel, quartered*
1 medium sweet potato, peeled, Blade C
1 medium yam, peeled, Blade C
4 tablespoons extra-virgin olive oil
kosher salt and freshly ground pepper, to taste
¼ cup freshly grated pecorino cheese
½ teaspoon oregano
4 plum tomatoes, thirded (is that even a word?)
1/3 cup pitted kalamata olives, halved
2 tablespoons chopped fresh flat-leaf parsley
*to prepare, slice the very ends off and then cut the stalks off the bulb so that little to no stalk remains on the bulb. Then quarter.

Steps:

Preheat the oven to 375 degrees F.
In a large bowl, toss together half of the olive oil and the potato noodles. Arrange the potato noodles into a skillet or baking dish so that it fits in one layer and season with salt and pepper. In the same bowl, add in the rest of the olive oil with the fennel. Toss lightly and arrange the seasoned fennel on top of the sweet potato noodles in an even layer. Dust with the oregano and season with salt and pepper.
Add half of the pecorino cheese on top, sprinkling all over to coat the fennel and sweet potatoes. Roast until the fennel is fork tender, about 50 minutes.
Remove the dish from the oven and turn to broil. Lay the tomatoes on top of the fennel and sweet potatoes, cut-side up. Return the dish to the oven and broil the tomatoes until slightly charred and warmed through, 6 to 8 minutes.
Remove the dish from the oven and immediately sprinkle over with the remaining pecorino cheese and the olives. Garnish with the parsley and serve immediately.