Sweet-and-Spicy Sweet Potatoes (Chili Seasoning)
These roasted sweet potatoes are the perfect side dish for any meal. The combination of sweet molasses and spicy chili seasoning creates a unique and flavorful coating that caramelizes beautifully in the oven. With a crispy exterior and tender interior, these sweet potato half-moons are sure to be a hit at your table. Serve them up hot and watch them disappear in no time!
— Constant Cookbook
Ingredients
- 1 lb. sweet potatoes, peeled, cut crosswise into slices 1/2 inch thick and each slice cut in half to create half-moons
- 3 Tbs. canola oil
- 1 Tbs. dark or light molasses
- 1 tsp. chili seasoning
- Kosher salt and freshly ground pepper, to taste
Instructions
- Preheat an oven to 450&#176;F. Arrange the sweet potatoes in a single layer on a rimmed baking sheet. In a small dish, stir together the canola oil and molasses. Drizzle the mixture evenly over the sweet potatoes. Sprinkle with the chili seasoning, then sprinkle generously with salt and pepper. Stir to coat the potatoes evenly, then spread them out in a single layer. Roast the sweet potatoes, turning them 1 or 2 times, until they are browned and crisp and tender when pierced with a fork, 20 to 30 minutes. Transfer the sweet potatoes to a warmed serving dish and serve immediately. Serves 4. Adapted from Williams-Sonoma <i>Essentials of Roasting</i>, by Rick Rodgers, Melanie Barnard, Bob &amp; Coleen Simmons, Tori Ritchie &amp; Amanda Haas (Oxmoor House, 2009).
Yield
Serves 4.
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