Sweet potatoes are the perfect side dish to many meals. Even though they are naturally sweet, they take on a number of great flavors. I prefer to add a little kick when making them, which I think enhances the sweetness and gives the palate a welcome, unexpected flavor. This is my version of the winter holiday sweet potato concoction that normally contains marshmallows, butter, butter, and butter. I leave most of the calories behind, and have a new variation with a little more heat, a little more crunch, and a lot of great flavor.
Makes: 4 side servings
Prep Time: 20 minutes Baking Time: 35-40 minutes Total Time: 1 hour
4 medium sweet potatoes
1/4 cup vegetable oil
1 heaping tsp paprika
1 tbs brown sugar
1 tsp cinnamon
1 tsp garam masala (an Indian spice)
1 tsp chile powder
1 tsp salt
freshly cracked pepper
For Dipping Sauce:
1/4 cup low fat sour cream
1/4 cup non fat Greek yogurt (I like Fage)
2 tbs high quality maple syrup
2 tbs honey
1 tsp cinnamon
pinch of salt
- Preheat the oven to 375 degrees.
- Rinse the potatoes and pat them dry with paper towel. Cut them in half vertically and cut each half into 3 slices. Set the potatoes aside on a cookie sheet.
- Combine the vegetable oil and following 7 spices in a mixing bowl. Drizzle the mixture over the sweet potatoes and toss it all together with your hands, making sure that everything is well coated.
- Arrange the potatoes in a single layer and bake for about 25 minutes, or until the potatoes are crunchy on the outside and fully cooked through on the inside. Use a metal spatula to toss the potatoes halfway through so that the sides all cook evenly. Depending on the size of the potatoes, the total cooking time has taken me anywhere from 20-30 minutes. Taste one after 20 🙂
- While the potatoes are baking, whisk the sour cream with the remaining dipping sauce ingredients in a small bowl. Place in a serving container (or individual small ramekins) and refrigerate until serving.
- Remove the potatoes from the oven serve hot.
Cooking In Red Socks 