Spice-Roasted Sweet Potatoes

 

Spice-Roasted Sweet Potatoes

 

Here’s a dish I’ve made frequently at our restaurant for catering. Herb and spice roasted sweet potatoes are a cheery side dish, or if served with a dipping sauce, such as rémoulade (check the index on this blog to find a very easy rémoulade recipe), it also makes a nice snack or appetizer buffet dish.

 

This seasoning mixture shows the method. Other seasonings, like a touch of curry powder, or Cajun mix, can be used instead. T
he dish can be made ahead and served later at room temperature, or the sweet potato cubes can be reheated in the oven and then served hot.

 

I don’t peel the sweet potatoes, for nutrition and convenience, but they can be peeled if you prefer.

 

The recipe serves six as a side dish, more as an appetizer.

 

2 medium-large sweet potatoes (about 2 to 2-1/4 pounds)

1 teaspoon salt

1/2 teaspoon Italian herb mix, Herbes de Provence, or dry oregano

1/4 teaspoon ground cumin

1/4 teaspoon paprika

1/4 teaspoon black pepper

1 pinch ground cinnamon

3 tablespoons olive oil

 

Set the oven for 350 degrees.

 

If not peeling the sweet potatoes, rinse them off well. Cut off tips and any blemished skin areas, and pull off any roots. Cut the potatoes in half lengthwise then into 3/4-inch wide lengthwise strips. Finally cut across to make 3/4-inch  cubes. Place these on  a baking sheet pan, such as a cookie pan.

 

Mix the salt and other dry seasonings. Sprinkle the mixture evenly over the sweet potato cubes. Then with your hands, toss them together and mix them well to distribute the seasonings. Add the oil, and again mix them well together to moisten them with the oil.

 

Roast in the heated oven for 10 minutes. Remove from the oven and slide a sharp metal spatula under them and turn and mix them.

Roast for another 10 minutes and again stir and toss them with the spatula. Roast for another 5-10 minutes. Test them for tenderness by sticking a toothpick into some. If needed, roast them a bit more, until they test tender.

 

Serve as a side dish, or make a dipping sauce, such as an easy rémoulade (see index in this blog for a recipe).