Sweet-and-Spicy Sweet Potatoes (Chili Seasoning)
The chili seasoning in this dish adds some heat, producing an appealing sweet-hot taste. Serve the sweet potatoes the moment they come out of the oven, while they are still crisp.
- 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
Preheat an oven to 450°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 Essentials of Roasting, by Rick Rodgers, Melanie Barnard, Bob & Coleen Simmons, Tori Ritchie & Amanda Haas (Oxmoor House, 2009).