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Wednesday, Nov. 04, 2009
Recipe: Spicy roasted sweet potatoes
8 large sweet potatoes, peeled
1/3 cup extra virgin olive oil
1/2 tsp-1 tsp cayenne pepper (depending on your heat tolerance)
Merced Sun-Star - PHOTO BY BEA AHBECK
Amanda De Jager Friedman's spicy roasted sweet potatoes at the family ranch in Chowchilla.
2 teaspoons Kosher salt
Freshly ground black pepper
1/2 cup golden raisins
1/2 cup flat leaf Italian parsley, chopped
Preheat oven to 400 degrees.
Chop peeled sweet potatoes into large cubes, about 1 1/2-2 inches. Try to cut the potatoes as consistently as possible, so they cook evenly. Place chopped potatoes on a large baking sheet. Drizzle with olive oil, and toss together using clean hands. Sprinkle with cayenne pepper, kosher salt, and black pepper, and toss again.
Spread potatoes in an even layer. Place in oven, and roast untouched for about 30 minutes, or until potatoes are just tender. Pull the baking sheet out of the oven, and sprinkle with golden raisins. Return to oven for 2 minutes. Use a spatula to transfer to serving dish, and garnish with chopped parsley.
Note: To make a day ahead, roast the potatoes at 400 degrees for just 20 minutes instead of 30. Store in refrigerator. To serve, place the sweet potatoes in a large microwavable dish for about 8 minutes, or until tender, stirring every few minutes. Add raisins for the last minute. Serve with chopped parsley garnish.
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