Recipe by lois hall
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
Directions See How It's Made
- 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.