Wednesday, 18 February 2015

Spicy Roast Sweet Potatoes

Save your sweet potatoes from the horror of marshmallows - serve them tossed in a dressing of garlic, ginger, soy, and hot sauce. Deeeelicious! I toyed with the idea of adding a tablespoon of peanut butter to these, but maybe next time.  

4 servings
1 hour 15 minutes - 15 minutes prep time

Spicy Roast Sweet Potatoes

500 grams (1 pound) sweet potatoes
2 tablespoons mild vegetable oil
3 to 4 cloves of garlic
1" x 1" x 3" piece of ginger
2 tablespoons soy sauce
3 tablespoons apple cider vinegar
1 teaspoon chile-garlic or other hot sauce

Preheat the oven to 375°F.

Wash and trim the sweet potatoes, and cut them into bite-sized chunks. Toss them in a shallow roasting pan with the oil, and roast them at 375°F for 20 minutes.

Peel the garlic, and peel and slice the ginger. Mince them together very finely. Mix them in a small bowl with the soy sauce, vinegar, and hot sauce. 

When the sweet potatoes have roasted for 20 minutes, toss them in the ginger-garlic mixture, and continue roasting them for another 40 minutes. Stir once in the middle of that time. 

Last year at this time I made Roasted Carrots on a Bed of Lentils, which I recommend highly. 

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