Roasted Spiced Sweet Potatoes
"Over the years, I have really developed a taste for sweet potatoes, and am constantly looking for new ways to serve them. These are yummy even at room temperature."
photo by mersaydees
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 1⁄2 lbs sweet potatoes, peeled, halved, cut into 1/2-inch-thick wedges
- 1 onion, halved, cut into 1/4-inch-thick wedges
- 1 tablespoon oil
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1 tablespoon chopped fresh parsley
directions
- Preheat oven to 400 degrees. Coat jellyroll pan with cooking spray. Add potatoes and onion; drizzle with oil and toss to mix. Sprinkle with paprika, salt and cinnamon; toss to coat vegetables.
- Roast, stirring occasionally, until potatoes are tender, 20 minutes. Just before serving, sprinkle with parsley.
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Reviews
-
Love this recipe. I, too, love sweet potatoes and am on a mission to uncover the best recipes. This is one of them! Thanks, JackieOhNo! Made for PAC Fall 2012. -
I love sweet potatoes. This is an excellent way to season them. I loved all the flavours. I combined the oil and seasonings in a large bowl before placing on the baking tray. Thanks for sharing. -
These were quite good. However, they needed to cook for about 40 min vs. the 20 posted. Also, was not really a fan of the cinnamon. However, having said this, these are good sweet potatoes. LOVED the onion with them. Will revisit this recipe omitting the cinamon. -
Great taste, easy to make. I put everything except parsley into a large ziplock bag and toss. Yummy. Thank you for a great recipe.
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Great flavor! This is the first time I've been able to achieve a crispy texture. I did only the potatoes, no onion. I first peeled and sliced the potatoes (like ranch fries) and soaked them in cold water for about an hour. Drained and dried them, put back in the bowl and tossed with 1 tablespoon olive oil, and sprinkled with cinnamon and paprika, plus added a tablespoon of brown sugar and tossed. Baked them on foil lined (and sprayed) cookie sheet for 38 minutes, turning every 10 minutes. They turned out great! Thanks Jackie for a great recipe!
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
