Monday, February 24, 2014

Spicy Sweet Potato Bake

I found a recipe online at Food.com for spicy sweet potatoes, which sounded interesting. I had some apples on hand, which I thought would be good in the mix, too. I tweaked the recipe slightly, and voila, we have a recipe that's a keeper!


before baking



Ingredients

2 tablespoon extra-virgin olive oil
1 tablespoon brown sugar blend
1 teaspoon chili powder - I suppose any chili powder will do. I used Ancho Chile Pepper powder, which was an excellent choice!
½ teaspoon kosher salt
¼ teaspoon (or, more) cayenne pepper
2 large sweet potatoes, peeled and cut into 1 to 2 inch cubes 
1 baking apple, peeled and cut into slightly larger cubes


Directions 

Combine sauce ingredients in a large bowl with a tight-fitting lid. Add potato and apple pieces. Put lid on bowl and shake/toss lightly to coat. 

Spray baking dish with cooking spray. Transfer potatoes and apples to baking dish. Bake, uncovered, at 425°F until potatoes and apples are tender—30 to 35 minutes, stirring at least once during baking. 

The potatoes take longer to cook than the apples, which is why I will cut the apples into larger chunks next time. Although this dish was very good, we would prefer it crispier than it was, so I have increased the oven temperature, and decreased the cooking time from the original recipe. I baked this at 400°F for 40 minutes. Anyone who likes very soft vegetables, may want to stick with this original cooking time and temperature. The food was not too mushy to eat; it was just cooked more than we like. The last photo is from a different time I prepared this with the addition of carrots.

after baking 30 minutes at 425°F