Spicy Candied Sweet Potatoes Food

SPICY-SWEET ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees.
• Place sweet potatoes in a large bowl and drizzle with oil.
• Add remaining ingredients and stir to coat sweet potatoes evenly.
• Spread sweet potatoes out on a large baking sheet.
• Bake 15 minutes. Stir and bake another 15 to 20 minutes.

SWEET AND SPICY SWEET POTATOES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
• Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

SPICY SWEET POTATOES

Steps:

• In a large resealable plastic bag, combine sweet potatoes and oil. Add remaining ingredients; toss to coat. , Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.

SWEET AND SPICY CANDIED PECANS

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 350 F. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with cooking spray.
• Spread the pecans on the baking sheet and toast them in the oven until dark and fragrant, about 10 minutes. Stir every 3 or 4 minutes.
• While the pecans are toasting, prepare the coating mixture. Microwave the butter in a large microwave-safe bowl until melted. Stir in the brown sugar, maple syrup, salt, cayenne, and cinnamon.
• Once the pecans are fragrant, remove them from the oven and pour the hot nuts into the coating mixture, reserving the baking sheet. Be careful as it might splutter and hiss. Stir until the nuts are evenly coated.
• Pour the nuts back onto the reserved baking sheet, spreading them out into an even layer.
• Bake for another 10 minutes, stirring after every 3 to 4 minutes. After 10 minutes, remove the nuts from the oven and allow them to cool and crisp up on the baking sheet.
• Once cool, break the nuts apart or coarsely chop them.
• Use them in your favorite recipe or simply serve and enjoy!

SWEET AND SPICY BACON WRAPPED POTATO BITES

Steps:

• 1. Wash potatoes. Cut onion piece to wrap around each potato.
• 2. Wrap bacon to cover onion. Pierce with tooth piece to seal.
• 3. Roll in brown sugar. Bake 20-25 minutes.
• 4. Drizzle sweet chili sauce and fresh cilantro on top. Serve!

SWEET AND SPICY GLAZED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Put the olive oil in a large mixing bowl. Add the salt, pepper, cinnamon, ginger and 1 tablespoon of the honey and whisk to combine. Add the potatoes and toss to coat. Spread the potatoes on a baking sheet. Roast, stirring halfway though, until the potatoes are tender and the edges are crisp, 45 minutes to 1 hour.
• Meanwhile, make the glaze: Put the chili sauce, red pepper flakes, hot sauce and remaining 2 tablespoons honey in a small saucepot. Set the pot over medium-high heat and cook, stirring, until the ingredients come together, about 2 minutes.
• Pour the warm glaze over the potatoes on the baking sheet and toss to coat. Pour the glazed potatoes into a serving dish and sprinkle with the pecans and scallions. Serve warm.

SPICY CHIPOTLE-CINNAMON ROASTED SWEET POTATOES

Steps:

• Preheat your oven to 450 degrees.
• Wash and scrub the sweet potatoes.
• Cut each sweet potato into bite-sized chunks (make each piece roughly about an inch).
• Add the sweet potato pieces, the extra virgin olive oil, cinnamon, and chipotle to a gallon-sized storage bag.
• Close the storage bag and shake, making sure all of the spices are evenly distributed on the pieces (otherwise you might find out what happens when too much chipotle sticks to an individual piece).
• Spread out the spiced sweet potato pieces in an even layer onto a baking sheet.
• Salt to taste.
• Bake the sweet potatoes in the oven for 15 minutes, then using a spatula to turn them, place them back in the oven for another 15-20 minutes. If you like them crisper, you can add a few minutes, just make sure to check on them so they don't burn. Serve them as they are, or you can dip them in ketchup like french fries.

SWEET AND SPICY CANDIED PECANS - WITH A KICK

Steps:

• Preheat oven to 325°F Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
• Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead- store airtight at room temperature).
• Makes 1 1/2 cups.
• NOTE: Recipe is easily doubled, freezes well in ziplock bags.
• Serve as a snack, topping for appetizers or salads (see my Waldorf Salad recipe #117914) or candied sweet potatoes, -or- give as a gift for the holidays.

SPICY CANDIED SWEET POTATOES

Steps:

• Coat a 5-quart slow cooker with cooking spray. In a large bowl, stir together the sweet potatoes, pecans, butter and orange juice concentrate until combined. In a small bowl, stir together the brown sugar, pumpkin pie spice and cayenne pepper. Sprinkle over the sweet potato mixture and stir until combined. Spoon into the slow cooker.
• Cover and cook on low for 2 to 3 hours.
• Sprinkle the marshmallows over the top of the sweet potatoes in the slow cooker. Cover and cook on low for 15 more minutes, or until the marshmallows are melted.

SWEET POTATO RECIPES: CRISPY BAKED SWEET POTATO FRIES

Steps:

• Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside. If your baking sheet is well-seasoned, you can skip the parchment lining.
• Make the dip: Cut the top ½ inch off of the garlic head. Tear a piece of foil (enough to wrap around the garlic) and place the garlic head in the middle. Drizzle oil on top, letting it seep into the garlic cavities. Wrap the garlic up and place it in the oven. Roast the garlic until squidgy and golden inside, about 45 minutes. Set aside to cool.
• Place the yogurt into a small bowl. Squeeze the cooled roasted garlic into the bowl. Add the lemon juice, tahini, parsley, mint, salt, and pepper to the yogurt mixture. Mash and stir it all together with a fork until combined. Cover the bowl and set aside in the refrigerator.
• Make the fries: Cut the sweet potatoes into 3-inch long and ½ -inch thick fries. Place the cut sweet potatoes into a large bowl and cover them with cold water. Let them sit for at least an hour or up to overnight in the refrigerator.
• Drain the sweet potatoes and lay them on a clean kitchen towel. Place another clean kitchen towel on top and loosely roll them all up. Massage the little towel sweet potato roll-up for a bit so that the fries are as dry as possible.
• In another large bowl, toss the cut sweet potatoes with the arrowroot powder and SALT-FREE seasonings of your choice (salt is happening later). The cut sweet potatoes should have a light, powdery coating of arrowroot.
• Spray the parchment on your baking sheet evenly with the oil spray. Arrange the sweet potatoes in rows on the baking sheet. Spray the tops of the sweet potatoes with the oil spray before sliding them into the oven.
• Bake the sweet potato fries for 25 minutes or very lightly browned in spots and the arrowroot is forming a light "webbing" on the undersides of the fries. Remove the fries from the oven and carefully flip them all over. Slide the sweet potato fries back into the oven and bake for another 25 minutes.
• At the end of the 25 minutes, the sweet potato fries should have some strong brown spots and crisp exteriors. If they still look like they need crisping, carefully flip them one more time and bake until they've reached your desired doneness.
• Quickly transfer the fries to a large bowl and toss them with a fat pinch of sea salt. Warning: when they're piping hot, they won't FEEL completely crispy yet. Place the hot fries on your serving plate in a single layer along with your roasted garlic tahini yogurt dip. After they sit for a few seconds, they will start to get that super crispy quality.