Spicy Sweet Potatoes

Friday, as I began my cooking for the Sabbath (Shabbos), I found four large sweet potatoes.  We were going to have them for dinner but in what manner?  Nothing came to mind until I found this recipe on Taste of Home.  It was easy and looked good. 

Too often, sweet potatoes become candied or in some way, sweetened.  Whether they are mashed or in pieces, commonly we see that word, “candied” in front of it.  Don’t get me wrong.  I love candied sweet potatoes but I am attempting to stretch my repertoire of recipes to give me additional choices.  A new recipe had to be found and when I found in, I got out the ingredients and happily went, on my way.  Thank you Taste of Home. 

SpicyThis week I Heart Cooking Clubs chose the theme 

Sweet Potatoes           adapted 

     adapted 

  

8 Servings

 

Ingredients:

• 3 large sweet potatoes, peeled and cut into 1-inch cubes (about 6 cups)
• 2 tablespoons Canola oil                                                                                                                                                                       2 tablespoons brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Method: 

• In a large resealable plastic bag, combine sweet potatoes and oil.
• Add remaining ingredients; toss to coat.
• Transfer to a greased  baking dish.
• Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender, stirring
• every 15 minutes.
• Yield: 8 servings.

Eat and enjoy 

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