Prep 15 mins
Cook 15 mins
Easy, tasty, crisp, non-greasy sweet potatoes from the oven. This recipe is from the Gourmet Magazine's 2000 Every Day Meals & it turns out great whether you are making it for 4 or 10 or more servings. I often serve this dish as an appetizer or as my friend Tom said "I could make a meal out of this!" It is also a great side dish with ham.
- 2 small sweet potatoes (3/4 lb total)
- 1 teaspoon olive oil
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cayenne
- 1⁄8 teaspoon ground allspice
- Preheat oven to 500°F.
- Peel potatoes and halve lengthwise, then cut each half lengthwise into 4 wedges. Transfer to a shallow baking pan and toss with oil to coat. Arrange in single layer in pan. Combine salt and spices and sprinkle over potatoes.
- Roast potatoes in lower third of oven, turning over halfway through roasting, until tender and browned, 15 to 20 minutes total.
- Serve hot from the oven.
We really liked the spice on these and will make them again. They really should be eaten straight out of the oven, though. Made for PAC 2007. Thanks, lois. (:
These were good, but not outstanding for us. I think that for our palate, we needed a bit of sweetness to balance the spice on the sweet potato.
I made these as part of our Thanksgiving meal, and we really loved them. I could not find the cayenne, so used ancho powder instead (doubled amount). Turned out just wonderful - first dish to be emptied.