Ride On – Spicy Roasted Sweet Potatoes No Paula Deen Here

Roasted sweet potatoes have their flavor enhanced with the addition of cinnamon, sugar, and red pepper.  Sweets are plentiful in the South now – pickup trucks along the highway sell them, even Walmart carries locally grown sweet potatoes.  Paula Deen should try them without a stick of butter; there’s no need for more than a teaspoon/serving.  SPs have a low glycemic index which is helpful to diabetics.   And leave the marshmallows to hot chocolate.  Let the sweets stand on their own.  This recipe is a variation of a Woman’s Day recipe (see photo).  The recipe choice is yours. My version doesn’t look as shiny as the magazine’s.  I think some food styling was going on with the mag – spraying the SPs with oil.  Hey next week- the annual Chili Cook-off by Christian Motorcyclists in Paul B J park nearby – photos and recipes!!

Scroungelady at chili cookoff Jan 09

Scroungelady at chili cookoff Jan 09 w Bonneville


Sweet and Spicy Roasted Sweet Potatoes  (Serves 4)

2 Tablespoons brown sugar

1 Tablespoon olive oil

¼ teaspoon cinnamon

Pinch cayenne (chipotle is recommended

Kosher salt

½ teaspoon black pepper (coarse grind recommended)

¼ cup grated parmesan (optional)

2 lb sweet potatoes, peeled and cut into ¾ inch wedges

Heat oven to 375⁰F.  In a large bowl (straight sided works well), combine the sugar, oil, cinnamon, cayenne, salt and pepper.

Add the sweet potatoes to the spice mixture, toss to coat.  If desired, add parmesan cheese and mix well.  Spread potatoes in a single layer on a baking sheet sprayed with food release.  Bake until golden brown and tender, stirring once.  Baking time is 50-60 minutes.

From Woman’s Day November 2011

Yeah, a langiappe for ya – carrot recipe.

Back from the bar Black Bean and Sweet Potato Chili

Black Bean & Sweet Potato Chili

Black Bean & Sweet Potato Chili

Black bean and sweet potato chili – I made this after we returned home from the new country bar just up the road. Not as in country music, but out in the country.  We live about 9 miles from the closest town, so my scrounging is honed to a fine point.  It’s a nice backroad ride to town, but still one must plan ahead cuz nothing is open 24/7 in these parts.

Black Bean and Sweet Potato Chili

1 15 oz can  of refried black beans

1 sweet potato (6-8 oz)

1/2 cup chopped onion

1-2 cloves garlic, minced

1 tsp ground cumin

1/2 tsp ancho chili powder

1/2 tsp chili powder (your choice of heat level)

1/4 tsp chipotle chili powder (or cayenne)

Salt and pepper to taste

1 Tbsp (scant) olive oil

Water, stock, beer or combination

In a 2 qt saucepan saute the onions in olive oil until they soften and begin to color.  Add the garlic and continue cooking over medium heat until the garlic softens.  Garlic burns easily; stir frequently and adjust heat as necessary.  While the onion cooks, pierce the sweet potato skin on all sides.  Microwave on high for 2 minutes, turn the potato over and microwave on high another 2 minutes.  All microwaves cook differently; just cook until it feels soft, but not mushy when touched.  Let the potato cool while the onion/garlic mixture gets nice and soft and golden.

Add the beans to the onion/garlic mixture.  Add one cup of your liquid of choice and stir the mess well.  Add all spices and seasonings, stir to combine while adjusting the heat to medium.  Peel the skin from the sweet potato.  Your hands work fine for this task.  Then dice the potato (or your preferred size) and add to the chili.  Add liquid to your desired consistency; most likely another cup will be needed if not more.  Let the mixture simmer for 10-15 minutes, stirring occasionally.

Serve with your choice of topppings.  Suggest using sour cream, shredded cheddar, cilantro, and LOUISIANA HOT SAUCE!

Tossed salad and BEER and you’re good to go.

We like our food on the spicy side; you may adjust spices to your taste; measuring with your fingers is OK.

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