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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I got this idea from the local supermarket weekly ad. I adjusted the spices used in this recipe to my liking. This seasoning mixture would also taste nice as a sprinkle on baked sweet potatoes or mixed into mashed sweet potatoes. Be forewarned, these have a bite to them. Use less curry and ginger if you're not fond of very spicy. Ingredients:
3 medium sweet potatoes (rinsed) |
aluminum foil |
1 1/2 tablespoons brown sugar |
1 1/2 teaspoons ginger |
1 1/2 teaspoons curry |
1 teaspoon cinnamon |
1/2 teaspoon cumin |
1/2 teaspoon coarse salt |
2 tablespoons unsalted butter |
Directions:
1. Preheat oven to 475ºF. Cut potatoes into slices (about 1-inch-thick; no need to peel). Scoop a shallow depression in each slice using a melon baller (or table spoon).
2. Spray a 9x13 inch baking dish with olive oil. Arrange potatoes hollow side up; cover with aluminum foil. Bake 35 to 40 minutes or until potatoes are tender when pierced with a fork.
3. Combine remaining ingredients (except butter) in small bowl. Cut butter into small portions and top each slice. Sprinkle liberally with spice mixture (focusing on melted butter pat) and serve.
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