Looking for something to go with chicken last night, I settled on oven roasted sweet potatoes. You simply can’t go wrong with sweet potatoes as a side dish, or a main dish, if you are vegetarian.
Two large sweet potatoes were enough for Dennis and me, with some leftover for another time … possibly to be added into my tacos for dinner tonight.
I started by peeling the sweet potatoes and cutting them into about a 1-1/2 inch cube.
I set them into a bowl, where I could coat them in olive oil, maple syrup and my seasoning mix. For the seasonings, I mixed together kosher salt, black pepper, chili powder, ground cinnamon, garlic powder and dried orange peel.
In a small measuring cup, I added olive oil and maple syrup. I lightly whisked and added to the sweet potatoes before pouring the seasoning blend over the potatoes. I then mixed everything together with a large spatula to make sure all the potatoes were coated.
I laid the potatoes onto a large, parchment lined baking sheet and placed them into a preheated 400 degree oven for 30 minutes.
There was just the right amount of spicy along with the sweetness from the maple syrup and dried orange peel.
My husband actually asked me if I could make these sweet potatoes as a side next Thanksgiving, he loved them that much!
2 large sweet potatoes
1-1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1 teaspoon dried orange peel
1/4 cup olive oil
3 tablespoons maple syrup
- Preheat oven to 400 degrees.
- Peel and cut sweet potatoes into 1-1/2 inch cubes. Place in large bowl.
- In a small measuring cup, add olive oil and maple syrup. Whisk lightly and set aside.
- In a small bowl, mix together kosher salt, pepper, chili powder, cinnamon, garlic powder and orange peel.
- Spray a large baking sheet with non-stick cooking spray and add seasoned potatoes, making sure not to overlap them.
- Place in oven and roast for 30 minutes.
Until next time, Kris