08 February 2012

Roasted Spiced Sweet Taters

These sweet potatoes are delish! Caramelized on the outside and soft, steamy and tender on the inside. You can have fun with the spice factor by increasing the amount of cayenne, using a little hot sauce or chili powder!
These pair really well with one of these dips, particularly the chipotle one!

2 medium-ish sweet potatoes, cut into large chunks
2 Tbsp coconut butter, melted
½ tsp dried garlic granules
½ tsp Spanish paprika
½ tsp onion powder
¼ tsp ground cumin
¼ tsp cayenne powder
1/8th tsp saffron threads
Sea salt to taste

Preheat oven to 350 degrees.
Coat the sweet potatoes in coconut butter and arrange on a baking sheet so that they are not touching one another.
Bake for about 15-20 minutes until just starting to soften. You'll be able to just barely stick a knife through them.
In a small bowl, mix the spices together.
Sprinkle the sweet potato chunks liberally with the spice mix. Depending on the size of your potatoes, you might not need all the mix. Use your judgement. Mix well. 

Increase oven temperature to 475 degrees and continue to bake until golden and caramelized. About 10 minutes.  Make sure to check on them in that 10 minutes and stir them once or twice to prevent the bottoms from burning or getting too dark.
Sprinkle with a little sea salt before serving these hot taters!

Smoky Chipotle Mayo
1 jar (about 2 cups) of Vegenaise, vegan mayo
1 ½ - 2 tsp liquid smoke -website
1 ½ tsp chili powder
1 tsp dried garlic granules
½ tsp mustard powder
½ tsp dried oregano leaves
½ tsp chipotle powder or chipotle hot sauce
Pinch of freshly ground black pepper

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