Prep 15 mins
Cook 30 mins
This is a wonderful alternative to the usual 'sweet' sweet potato. The garlic adds such a wonderful flavor to the sweetness.
- 3 sweet potatoes
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 dash white pepper (optional)
- 1 tablespoon olive oil
- Peel sweet potatoes and slice into large sticks.
- Coat with olive oil, garlic, paprika, and white pepper (optional).
- Feel free to play with the spices by adding more or less depending on your family's tastes!
- Prepare pan by lining with foil and lightly spraying with oil or nonstick spray.
- Place sticks on pan in a single layer.
- Roast in a 400 degree oven for 30 minutes or until tender and beginning to lightly brown.
- Can be eaten warm or cold.
These were very good and different from how I normally make them. The flavor of the garlic on the sweet potatoes was wonderful. The only thing I would change next time would be the amount of the paprika. It was a little too much so I'll cut it in half. Also, they tasted MUCH better after they cooled off for a little bit. Enjoy everyone!
I have made these twice now and they are awesome! I have always had a hard time eating sweet potatoes because traditionally they are made into a sweet side dish with marshmallows or brown sugar or something of the like, which I have never cared for. This however, is the perfect way to serve sweet potatoes in my and my family's opinion. The savory paprika and garlic compliment the sweetness of the potato perfectly and provides a much healthier alternative to your standard baked potato or sweet potato souffle. I have made these twice and they really are to die-for. The second time I made them I added some chili powder and kosher salt which was even better. I used quite a bit more paprika and garlic as well to suit my family's taste. I had a sublime accidental discovery in that I made these originally to serve along side Derf's Marinated Flank Steak with Mustard Sauce #12041, and found that the mustard sauce made the MOST INCREDIBLE dipping sauce for these sweet potato sticks since I used creole mustard in the sauce. Everything complimented each other so well that I will make that sauce just for these sweet potatoes each time I make them, not that they need anything extra, just in my family's opinion it made for the perfect side dish, especially for Phase 2 of the South beach diet! Thanks for a fantastic and easy recipe!
Nice side dish. We also threw in some regular potato wedges also.