Roasted Sweet Potatoes

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Roasted Sweet Potatoes

The sweet potato is an amazing food.  I’ve developed a new appreciation for it over the past year. (I hear they can even be made into doughnuts!) Anyway, here is my recipe for oven roasted sweet potatoes:

 

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Dice potatoes as shown

Sweet potatoes are much stouter than their russet potato cousins.  I’ve found that cutting the sweet potato across the midsection instead of lengthwise makes for a much easier time of it.

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Spices give this dish a full, savory flavor

I don’t measure my spices when I’m cooking.  I usually make 4-5 sweet potatoes at a time.  Add about 1/2 – 1 teaspoon salt for 4 potatoes.  More salt can be added after cooking according to taste.  My favorite spice mix is Mrs. Dash’s Southwest Extra Spicy (about 1 teaspoon) with 1/2 teaspoon of cumin.

However, nightshades (including cumin and peppers) have been eliminated (and I have to reluctantly admit that it has helped), so I use 1 teaspoon ginger, instead.  Ginger gives a nice, savory flavor to the potatoes.

Add 1-2 Tablespoons grapeseed oil to the potatoes and spices and mix until everything is fairly evenly coated.

 

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This is 4-5 sweet potatoes

Bake in a preheated oven at 400 degress F for 40 minutes.  I’ve found two good-sized sweet potatoes fill a glass 9×13.  If the potato cubes are more than about 2 deep in the dish, you will need to increase the cooking time.

Enjoy!

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