Most nights, I hardly make side dishes. If anything, we usually have salads with the main dish, but I prefer one-dish meals. A lot of the main dishes we make have enough vegetables in them to be both a main and side dish.
I just made up the spices in this recipe, so there is no attribution. A lot of times I change up the spices myself, so these are just a suggestion and you can omit or change them around according to what you have. I use this as an all-purpose side dish when I make something that really does need one, like the Cinnamon Bun Pancakes. Because the sweet potatoes are sliced into disks, they don’t take very long to cook through, but you can do them in a more traditional french-fry type cut. It would just take a little longer for them to be done.
Roasted Spicy Sweet Potatoes
Makes about 4 side-dish servings
2 sweet potatoes, sliced into disks
2 tbsp vegetable oil
1 tbsp brown sugar
1/2 tsp ancho chili powder
1/2 tsp smoked paprika
1/2 tsp sweet paprika
1/2 tsp cinnamon
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp nutmeg
Preheat oven to 450 degrees F. Spray a baking sheet with spray oil.
Put the sliced sweet potatoes, oil, and spices in a bowl, cover, and shake until spices are evenly distributed. Spread the potatoes on the baking sheet in a single layer. Roast for 30 to 40 minutes in the oven or until tender.