If you are a regular Blast reader, you know that I swore off french fires for an entire year once, and I put out 10 recipes of alternatives to french fires.
Well during that year, I ate a lot of sweet potatoes. They’re better for you, have more nutrients, and give your body less white carbs/sugar.
We did a good wintery roasted sweet potatoes recipe back in January 2009. It’s delicious, but this is basically October now, and we need something a little … sweeter?
This dish serves 2-4 people as a side dish to a main entree. Goes great with a nice piece of cod, some chicken, or pork tenderloin. Serve with Pinot Grigio.
- 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.
- 1 ft. aluminum foil
- Cooking spray
Preheat the oven to 375 degrees.
Peel the sweet potatoes and cut them into about 10-12 dices. I recommend cutting them in half long-wise, then cutting the halves in half, then dicing it all up. Be careful. Sweet potatoes are a bitch and a half to cut. You need a sharp knife and some elbow grease. Don’t cut fingers off.
Put the foil on a 2-inch deep baking pan and liberally coat it with the cooking spray.
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.
Drizzle about 4 tablespoons of olive oil all around and on top of the potatoes.
Bake for one hour.
Sweet potatoes don’t get crispy like white potatoes. They’ll come out soft. The sweet, nutty spices really make this dish.