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Roasted fall sweet potatoes

Roasted Fall sweet potatoesRecipe featured in Blast Magazine in September 2010.

You eat a lot of broccoli and a lot of rice when you do something crazy like I did and swear off french fries for an entire year.

Finally, you discover that sweet potatoes are, indeed, not the same as white potatoes. They are a so-called “good carb,” and there are ways to cook them that are delicious and healthy, while allowing you to forget your fried troubles.

We’ve done a few things with sweet potatoes, but the best thing to do, I’ve found, is throw them in a pan, put your favorite spices on them, roast them up at a good temperature.

For the fall, we go for something sweeter, like a good slice of pumpkin pie.

Ingredients

  • 3 large yams/sweet potatoes
  • 2 tsp Pumpkin Pie Spice (nutmeg and cinnamon work in a pinch)
  • 2 tbsp. brown sugar
  • Salt and pepper to taste
  • Olive oil.
  • Cooking spray

Instructions

  1. Peel the sweet potatoes and cut them into about 10-12 dices or slices. Don’t make them too thick (The ones in the photo are too thick) or they will be a bit mushy. Be careful. Sweet potatoes are a pain in the neck to cut. You need a sharp knife and some elbow grease. Don’t cut fingers off.
  2. Place aluminum foil on a 2-inch deep baking pan and liberally coat it with the cooking spray.
  3. Spread the sweet potatoes out evenly. Apply the spices evenly on top of the potatoes. Don’t overdo the salt and pepper. Just a few shakes will do.
  4. Drizzle about 4 tablespoons of olive oil all around and on top of the potatoes. Get your hands in there, and mix it up.
  5. Bake for one hour at 425-degrees, turning the potatoes as necessary

Sweet potatoes don’t get crispy like white potatoes. They’ll come out soft and will be crispier if you cut them correctly. You could also buy an Oxo brand crinkle cutter to get a “french fry simulation.” The sweet, nutty spices really make this dish for the fall. These also make a good alternative to Thanksgiving mashed yams.

By John M. Guilfoil

John Guilfoil is the editor-in-chief of Blast: Boston's Online Magazine and the Blast Magazine Network. He can be reached at guilfoil.j@blastmagazine.com. Tweet @johnguilfoil.

One reply on “Roasted fall sweet potatoes”

Looks and sounds delicious!

I make my own pumpkin spice.

Ingredients: (makes about 4½ tbsp)

2tbsp ground cinnamon
2tsp ground ginger
1tsp ground cloves
1tsp grated nutmeg

tbsp = tablespoon
tsp = teaspoon

Directions:

Grate the nutmeg and mix with the other ingredients.

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