Oct 212016

#NoFailFriday: Sassy Spiced Sweet Spuds


Red pepper flakes turns olive oil into olive VOILA!We especially love to serve this recipe to people who were certain they hate sweet potatoes. Why? Because they learn they don’t hate sweet potatoes, they hate the sickly sweet, mushy kind blanketed in marshmallows served at childhood Thanksgivings.

Try this for yourself. It’s fast and easy and they’re probably won’t be leftovers.

This is a perfect dish for Red Pepper Infused Olive Oil.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥
Skills: Grinding, cutting, roasting
Garden Candy Basics - fundamental vegucation for everybody!


Extra easy recipe and just the right amount of spicy kick for these sweet potatoes.

  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seed
  • 1teaspoon dried oregano
  • 1⁄4 teaspoon dried red pepper flakes (like it hotter -> more to your taste ) 1 teaspoon kosher salt
  • 2 pounds medium sweet potatoes
  • 3 tablespoons pepper-infused olive oil (Or regular olive oil will do just fine.)

Directions:

  1. Preheat oven to 425°F. (Be sure to pre-heat your roasting pan in it!)
  2. Coarsely grind coriander, fennel, oregano, and red pepper flakes with a mortar and pestle or electric spice/coffee grinder. Mix in salt.
  3. Cut potatoes lengthwise into 1-inch wedges.
  4. Toss wedges with oil and spices.
  5. Roast in middle of oven of 15-20 minutes.
  6. Turn wedges over with a spatula and roast until tender and slightly golden, about 15minutes more.

The perfect blend of spices for sweet potatoes and winter squash

 

Christine

Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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