Friday, 21 April 2017

Crispy Spicy Roasted Sweet Potatoes

Coating roasted sweet potato "fries" in starch will make them a little crisper than they might otherwise be (that is, not very) and also help stick the seasonings to them. Delicious! Easy! Speedy! Well apart from the cooking time.

Our sweet potatoes are holding up very well. If properly cured, they will do better for keeping into the spring than regular potatoes. You will probably have to find them at a farmers market though, as most groceries only carry American ones.

4 servings
1 hour 15 minutes - 15 minutes prep time

Crispy Spicy Roasted Sweet Potatoes

2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon salt
1 tablespoon sweet Hungarian or Spanish paprika
     smoked, if liked
1/4 teaspoon Cayenne pepper
1/2 cup corn starch or potato starch
3 large (600 grams; 20 ounces) sweet potatoes
3 tablespoons mild vegetable oil

Preheat the oven to 425°F.

Grind the cumin and coriander seeds. Mix them with the salt, paprika, Cayenne, and starch.

Wash and trim the sweet potatoes, and cut them into long thin strips or wedges. Cover a baking sheet with parchment paper and spread the sweet potato slices over it. Toss them with the oil. Sprinkle half the seasoning mixture over them, toss again, then sprinkle with the remaining seasoning mix. Once final mix then roast for about 1 hour. Turn them at the half hour mark.

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