Sweet and Savory Roasted Sweet Potatoes

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Yeah, there’s no good name for this greatness.

So, anyway, how was your fourth?

Did you eat lots of red, white, and blue?
Did you go to the beach, lake, pond, pool?
Did you shoot fireworks?
Did’ja? Did’ja?

Oh, good. So did we.

My family and I spent our day at my grandmother’s with all the aunts and uncles and all thirteen-minus-one (we missed you, Jack!) cousins doing all those things, and, let me tell you, it was a lot of fun.
The sunburn was worth it.

And now that the pinnacle of summer has passed, summer’s basically over now, right?
So that means bring on the sweet potatoes!

Totally kidding. Totally not ready for summer’s end.
But that doesn’t mean you can’t enjoy a side of sweet potatoes-
especially these. They’re pretty hard to pass up any time of the year.

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Mashed sweet potatoes coated in a brown sugar streusel-like topping
seasoned with lots of fun, pantry-staple spices. 

Count me in.

So this recipe starts with boiling a sweet potato, skins left on.

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I discovered slicing it beforehand is probably a wise decision.

Then you’ll add a bit of milk and smash it up. Simplicity at its finest.

Then get together your spices:

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Beautiful, right?
And stir ’em together.

Grease a loaf pan (or small casserole dish) and add in your potato. 
Top with the spices mixture.
Take it all in. You’re making magic happen.

Toss the pan in the oven for 15-20 minutes, or until the topping begins to caramelize.
Caramelize. That word. Yum.

Let it cool slightly, and eat. And eat some more.

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This really is the perfect side dish to compliment any meal, any time.
No use waiting around for fall for this dish!

inspired by and adapted from The Creekside Cook
serves 2-3
Ingredients
1 medium to large sweet potato
1 tablespoon brown sugar
1/4 teaspoon coarse sea salt
1/4 teaspoon ground cumin
1/4 teaspoon ancho chili powder
1/4 teaspoon paprika
1/8 teaspoon regular chili powder
dash of garlic powder
dash of ground black pepper
1 tablespoon light butter, melted

1. Preheat oven to 400 degrees. Slice sweet potato into 1″ rounds. You can take the skins off, but it’s completely optional. Add into a pot of boiling water and cook for 10 minutes of until soft.
2. Smash potatoes in a bowl with potato masher. Put into a greased loaf pan or small casserole dish. Drizzle with melted butter. 
3. Mix sugar and spices together and sprinkle over potato mash. Roast in the oven for 15-25 minutes, or until the topping has caramelized.

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Christmas in July, am I right?

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3 thoughts on “Sweet and Savory Roasted Sweet Potatoes

  1. Pingback: What’s Cooking… Grilled Lemon Chicken & Sweet Potato Wedges with Chipotle Mayo | Notes from a Southern Kitchen

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