I like a little variation of flavors in my roasted sweet potatoes. Instead of the typical butter, brown sugar and cinnamon on a baked sweet potato I prefer the savory flavors of olive oil and red onion. A sprinkling of black pepper and ancho chili powder heat things up just a bit. The cinnamon reminds me of Thanksgiving dinner and I use a tiny drizzle of honey as a garnish for just a touch of sweetness. Sprinkle the spices on top of the sweet potatoes instead of adding them to the olive oil. That way with each bite you get a different flavor. Sometimes heat, sometimes spice, sometimes sweet!
Sweet ‘N’ Heat Roasted Sweet Potatoes– Serves 6 to 8
1 large red onion
1 pound sweet potatoes
1 and 1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 teaspoon ancho chili powder
Garnish with 1 tablespoon drizzled honey
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with non-stick spray. Add olive oil to a one-gallon zip-top bag. Set aside. Slice red onion in 1/2 inch thick slices that have been cut in half. Cut sweet potatoes into sticks 3 inches long by 1/2 inch wide on each side. Add onion and sweet potatoes to zip-top bag and seal. Turn bag over several times, moving the vegetables around, to coat vegetables evenly with olive oil. Open bag and pour vegetables on prepared rimmed baking sheet. Spread vegetables out evenly.
Sprinkle kosher salt and freshly ground black pepper over vegetables to taste. Pinch ancho chili powder with your fingertips and sprinkle on top. Lightly dust with cinnamon. Roast, for 25 to 30 minutes stirring once halfway through. When done the sweet potatoes will be slightly tender but not mushy. The onions will be soft and caramelized. Transfer to a serving dish and drizzle with honey. Enjoy Friends!
Published in The Johnson City News on November, 12, 2014