Despite the Indian summer, fall came early in my CSA box this week in the form of sweet potatoes. This is a quick and easy dish that will bring a punch to the basic sweet potato.
4 medium sweet potatoes, cut into wedges
1/4 cup honey
1 teaspoon cinnamon
1 teaspoon chili powder
1 teaspoon paprika
A few pinches of rosemary, minced
salt and pepper to taste
Preheat oven to 425°F. In a medium bowl (by using a bigger bowl you only have to dirty one dish!) combine the honey, cinnamon, chili powder, paprika and rosemary. Heat the bowl in the microwave for 20 seconds — long enough to let the honey melt — then mix the honey and spices together. Throw your potato wedges into the bowl and mix with a spoon to evenly coat. Spread the potato mixture in a single layer in a baking dish that has been sprayed or lightly coated with olive oil. Sprinkle with salt and pepper. Roast in the oven about 30-40 minutes, until browned and tender.
Serves 4 as a side.
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