Tuesday’s Taste Tempters 5.14.13

Tuesday’s Taste Tempters 5.14.13

Posted: Tuesday, May 14, 2013 8:00 pm

Today’s recipe comes from the “Just A Pinch” column by Janet Tharpe. It is Carol White’s Candied Sweet Potato recipe. Step-by-step photos and be seen at www.justapinch.com/sweetpotatoes.

Spicy Roasted Sweet Potatoes

2 1/2 pounds sweet potatoes, peeled and cut into chunks
2 tablespoons extra-virgin olive oil
2 tablespoons agave nectar
Juice of 1 lime (about 1 tablespoon)
4 cloves garlic, minced
1 tablespoon fresh grated ginger
1 teaspoon cinnamon
1 teaspoon chili powder
1 teaspoon nutmeg
1/2 cup fresh scallions, chopped for garnish

Preheat oven to 425 degrees. Spray cooking spray lightly on a large foil-lined baking sheet. In a large bowl, combine olive oil, agave nectar, lime juice, garlic, fresh ginger and spices. Then add sweet potatoes and coat.
Pour sweet potatoes and seasonings on to roasting pan and spread into an even layer. Season with a little salt and pepper to taste.
Roast sweet potatoes in oven, stirring occasionally, for about 40 minutes or until golden brown, tender and caramelized. Remove from oven and place in serving dish. Garnish with fresh scallions.

Published in The Messenger 5.14.13

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