June 30, 2014

chili roasted sweet potatoes

 Love sweet potatoes but need a new way to serve them?  This recipe is sweet, the sugar almost caramelizes while roasting giving them a crunchy outside, and also has a bit of heat.  However, not enough that kids won't love them... my 3 year-old ask for seconds, making them the perfect side dish for anything Mexican!
Servings 4-6
Total Time 50 minutes

  • 2 1/2 pounds (3 to 4 medium) sweet potatoes
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons organic sugar
  • 1 1/2 teaspoons chili powder
  • sea salt (or kosher)
  • freshly ground black pepper

Preheat oven to 425 degrees F. 

Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.

On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down.

Roast potatoes until browned and tender, 35 to 40 minutes. Season with additional salt, if desired, before serving.

shown served with jalapeno cornbread and black beans and rice

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