Sweet And Spicy Sweet Potatoes Food

HOT & SPICY SWEET POTATOES

Steps:

• Peel the sweet potatoes and cut crossways into slices 2.5cm thick. Lay each potato on a large sheet of foil, keeping the slices together.
• Drizzle each potato with the olive oil, sprinkle with the thyme leaves, about half of the chopped chilli and season with plenty of salt and pepper. With your hands, massage the flavourings into each slice. Replace the slices in their original positions. Lay a thyme sprig across the top of each potato and sprinkle with the remaining chilli. Wrap the foil securely round the potatoes to make two parcels. (You can prepare to this stage up to 24 hours ahead.)
• Put the foil parcels on the rack over the hottest part of the barbecue and cook for 45 minutes until the potatoes are buttery and softened. (Unwrap and test with the point of a knife to check if they're ready).

SWEET AND SPICY SWEET POTATO BAKE

Steps:

• In a resealable plastic bag toss the cubed sweet potatoes with melted butter or oil; add the rest of ingredients; toss well to coat.
• Transfer to a greased baking dish (large enough to hold the potatoes in one layer).
• Bake uncovered at 400 degrees for about 22-25 minutes, or until sweet potatoes are tender but not too soft (tossing with a wooden spoon or spatula about every 15-20 minutes, baking time will vary depending on the size you cut the potatoes).
• *NOTE* careful not to over bake as the potatoes will become mushy.
• Delicious!

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.

SWEET AND SPICY AIR FRIED SWEET POTATOES

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Place sweet potato in a large bowl. Drizzle with olive oil, then add brown sugar, salt, chili powder, paprika, cayenne pepper, onion powder, and pepper. Stir until potatoes are evenly coated and spread out onto the air fryer rack.
• Cook on the upper rack of the preheated air fryer until browned and crispy, 15 to 20 minutes.

SWEET AND SPICY SWEET POTATO STEAK FRIES

Steps:

• Heat oven to 400F. Scrub 2 med organic sweet potatoes and slice into 1/2 inch wedges. Place on large sheet pan with 2 tsp safflower oil and to 1/2 tsp cayenne. Roast until potatoes are golden and just tender, about 10 minutes. Toss with 1 1/2 tsp maple syrup and roast 5 minutes more. Season with 1/2 tsp kosher salt.

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 SAVORY AND SPICY POTATO SALAD

Steps:

• Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender.
• Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight or at least 3 hours.
• Peel the sweet potatoes and Yukon Golds, and dice into 1/2 inch cubes.
• Cut red potatoes into fourths. Place all potatoes into a large bowl.
• Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes.
• Mix in the garlic, jalapeno, lemon juice, mayonnaise, sour cream, curry powder, parsley and pepper, and chill until ready to serve.
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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.

SWEET AND SPICY OVEN ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees.
• Lightly oil a heavy baking sheet.
• Peel sweet potatoes if desired.
• Cut into 1/2 to 1 inch cubes.
• Place sweet potatoes in a large bowl and drizzle with oil.
• Add remaining ingredients and stir to coat evenly.
• Spread sweet potatoes out in a single layer on the prepared baking sheet.
• Bake 30 minutes, stirring every 10 minutes or so to keep them from burning.

SWEET AND SPICY MEXICAN ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees.
• Wash and cut sweet potatoes into equal sized rounds - about 1/2 inch thick.
• Toss sweet potatoes with oil, chili powder, garlic powder, onion powder, cumin, sea salt, and black pepper.
• Roast on a sheet pan, flat side down, flipping halfway through, for about 22-26 minutes, until tender all the way through and caramelized on both sides.
• Serve topped with about a 1 tablespoon drizzle of honey and your favorite mexican garnishes - cilantro, lime, and extra chili flakes.

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.

SPICY SWEET POTATOES

Steps:

• Boil the sweet potatoes, don't over cook.
• Peel the skin and slice them 1/8 inch thick, it's easy to slice after potatoes are cooled off.
• Mix all the spices with ginger juice and lemon juice.
• Spread the sweet potato slices over a plate.
• Spread few drops of spice mix over every piece.
• Stack the sweet potatoes slices over red sweet potatoe slices provides nice color white over dark pink.
• Garnish them with minced green chili and chopped cilantro.
• Serve them at room temperature.

SWEET AND SPICY SWEET POTATO WEDGES

Steps:

• Preheat oven to 425 degrees F.
• Cut each sweet potato in half crosswise and lengthwise.
• Cut each section into 4-5 wedges.
• Place wedges in a large bowl, add oil and toss to coat.
• Mix cinnamon, sugar and pepper together in a small bowl.
• Add half the spice mixture to the potatoes and toss to coat.
• Add remaining spice mixture and toss again.
• Place wedges on a baking sheet and bake for 35-40 minutes, flipping every 10 minutes.

SPICY ROASTED SWEET POTATOES

Steps:

• Pre-heat oven to 400 degrees F.
• Wash and peel sweet potatoes. Dice sweet potatoes into ~1-inch cubes
• Place diced sweet potatoes onto a sheet pan. Do not overcrowd or overlap. Use two or more sheet pans if needed.
• Drizzle sweet potatoes with olive oil, brown sugar and Tony Chachere's Creole Seasoning (see Note 1).
• Using your hands or spatula, toss diced sweet potatoes until they are evenly coated, then spread them out onto the sheet pan. Do not overcrowd or overlap them.
• Bake in oven for 15 minutes. Remove from oven and toss/stir sweet potatoes using a spatula. Spread them out again without overlapping or overcrowding. Then bake for another 5-10 minutes. Check at the 5 minute mark to make sure they are not burned. (See Note 2)
• Serve and enjoy!

SWEET AND SPICY MASHED SWEET POTATOES

Steps:

• Place cubed potatoes into a steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of the basket. Steam for 20 minutes or until potatoes are fork tender. Add butter and mash potatoes. Add peppers, Adobo sauce and salt and continue to mash until well combined. Serve immediately.