Tuesday, December 3, 2013

Spicy Roasted Sweet Potato and Yam Medley

This year we embarked on a Gluten Free Thanksgiving. That meant no stuffing, no green bean casserole, and no sweet potatoes. Well at least not in the traditional sense. Instead of completely obliterating Thanksgiving, I strived to embrace traditional Thanksgiving flavors but with a twist on their preparation.

Instead of a sweet potato or candied yam casserole like we are accustomed to, I went for spicy roasted sweet potatoes and yams. This was by far the easiest holiday recipe ever! Simply chop, season, and then roast.

Spicy Roasted Sweet Potatoes
  • 2 medium sweet potatoes
  • 1 medium yam
  • 2 Tbsp olive oil
  • 2 Tbsp butter, melted
  • 2 tsp chile powder
  • 1 tsp ground cinnamon 
  • 1/2 tsp ground cumin 
  • 1/8 tsp ground cayenne pepper
  • 1 tsp salt 
  • 12 tsp white sugar
  • 1/4 tsp black pepper
  1. Preheat oven to 400*F. Line a large baking sheet with foil. 
  2. Wash and chop potatoes and yam into cubes. Add to a large mixing bowl and toss with butter and oil. 
  3. Combine spices and sprinkle potatoes and yams. Then toss to thoroughly coat. Spread mixture out on prepared baking sheet. 
  4. Bake about 25-35 minutes, until tender or to your liking. 

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