How to cook Roasted Sweet Potato Recipe
Mexican sweet potato recipe Ingredients:
• 3 pounds sweet potatoes, peeled, cut into 1 inch chunks
• 2 Tbs. plus 1 tsp. olive oil
• 1 tsp. chile powder, use cayanne if you like it hot
• salt to taste
• chopped cilantro
Glaze:
• 1/2 honey
• 1/4 cup fresh lime juice
• 1/4 tsp. ground cinnamon
• 1/2 tsp. chile powder
Preheat oven to 425 F.
In a bowl toss the sweet potatoes with the olive oil. Using your fingers,
sprinkle the chile powder over the potatoes. Stir and repeat the process.
This will help spread the chile powder evenly over the potatoes.
Pour onto a baking sheet and spread them out. Use a rubber spatula
to scrape out all the oil. The oil will help keep the potatoes from
sticking. Salt to taste.
Bake for 20 minutes. Check the sweet potatoes after 10 minutes and
turn them over.
If they start to stick, you can pour a drizzle of olive oil over them.
I love using the stoneware from Pampered Chef for this dish and any
vegetable roasting recipe. Food usually doesn't stick and it's not
made of teflon. Teflon and high temperatures are not a good idea.
This stoneware also does an excellent job of keeping your food warm
after it's done cooking.
Your Mexican sweet potato recipe is ready now
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