Friday, May 9, 2008

The Sweet Potato Boogie

I have this habit of giving sweet potatoes the cold shoulder. I usually only make them when holidays such as Thanksgiving and Christmas roll around. It’s a shame I treat them this way because I truly enjoy their flavor and they’re one of the healthiest foods you can eat.

So in an effort to eat sweet potatoes on a more regular basis I made some spiced-up sweet potato wedges the other day. They're really easy to make and they taste fantastic. The next time I make them, I think I'll listen to some disco and do the sweet potato boogie while they're baking in the oven. If that sounds like your kind of cooking experience, here's the recipe. You'll have to supply the music and the moves! Cook-on!

SERVES 4

3 medium sweet potatoes cut into ½-inch thick wedges
1 tbsp olive oil
1 tbsp brown sugar
1½ tsp chili powder
¼ tsp ground all spice
¼ tsp each salt and freshly ground black pepper

Spray a rectangular 13 x 9-inch baking sheet with cooking spray or line with aluminum foil. Set aside. Position oven rack in the top third of the oven.

In a large bowl, toss sweet potatoes with olive oil, brown sugar, chili powder, all spice, salt and pepper. Transfer sweet potatoes to prepared baking sheet. Arrange in a single layer with the skin sides down.

Bake, uncovered, in a 425ยบ F oven for 18 to 20 minutes (keep an eye on them during the last 5 minutes to ensure the skins don’t burn). Remove from oven and serve.

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