Name: Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 serving(s)
Ingredients: 6 medium sweet potatoes; 1 cup olive oil; 1 1/2 tablespoons salt; 1 tablespoon ground black pepper; 2 teaspoons ground nutmeg; 1 teaspoon ground cinnamon; 1 teaspoon ground red pepper

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Recipe by CarolAT

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Roasted Sweet Potatoes created by NELady

This Paula Deen recipe for roasting sweet potatoes is a little different because it adds a little sweet and a little spice together. The presentation of these roasted potatoes and the taste are both wonderful.

Ready In:: 40mins
Serves:
Units:

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ingredients

6 medium sweet potatoes
1 cup olive oil
1 ¹⁄₂ tablespoons salt
1 tablespoon ground black pepper
2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground red pepper

directions

Preheat oven to 425°F.
Wash potatoes and slice lengthwise into 1/4-inch wedges. (I peeled my sweet potatoes because I don't like having to deal with the skins when eating. They roasted just fine without the skin.).
In a large bowl combine olive oil, salt, pepper, nutmeg, cinnamon, and red pepper. Add potatoes, tossing gently to coat.
Place potatoes on a large rimmed baking sheet. Bake for 30 minutes, or until tender on the inside and golden on the outside.

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RECIPE MADE WITH LOVE BY

@CarolAT

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@CarolAT

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"This Paula Deen recipe for roasting sweet potatoes is a little different because it adds a little sweet and a little spice together. The presentation of these roasted potatoes and the taste are both wonderful."

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review by NurseJaney

12/22/2011

Was having out-of-town friends stop for lunch on their way up the coast. Knew I wanted to roast sweet potatoes, but but forgot how high/how long ! Found about 30 recipes here -- ALL a tad different ! Followed directions here, except for cinnamon and nutmeg, and added 1/2 TBS of dried rosemary. Halved to recipe for 3 potatoes -- 1/2 cup olive oil. I placed the potatoes on a rimmed sheet and poured the oil mixture over -- likely my mistake. At 425*, the 1/4 inch slices were soft and the oil bubbling away, and obviously NEVER going to crisp, so took the slices out and let them bake at 400* for about 5 min., then put them in the warming drawer for about 20 min. VERY tasty -- but next time I will drain first. Thanks for posting, Carol. Happy Holidays !

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review by nmj17

6/18/2009

These were OK, but they smelled a lot better than they they actually tasted. My kitchen smelled as if I had a sweet potato pie in the oven, even the kids were asking me what smelled so good. But we were a bit disappointed with the end result.

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review by NELady

6/8/2009

A tasty treat to go along with our cheeseburgers at lunch. I made as directed, but cut back a little on the cayenne as I was worried about the heat - I wish I had thrown it all in there, though! Made for the Groovy GastroGnomes, Family Picks, ZWT5.

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photo by NELady

6/8/2009

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review by Susie D

5/20/2009

I used my madoline and cut the peeled sweet potatoes into thin strips. They cooked just fine and tasted great. I love the spiciness here, but others might want to play with the amount of cayenne if they are feeding children.

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