Need a simple way to upgrade your weeknight meal? Instead of your usual roasted or mashed potatoes, this recipe will add a little more depth of flavor and substance to your meal. You can do this recipe really with any type of potato you desire. However, sweet potatoes or yams add a little more sweetness to the dish.
You can double or triple this recipe to serve whoever may stop by for dinner or for a dinner party. I made this recipe this week when my dad was visiting us so I just added a few more onions and dates and served it alongside steak and broccoli to round out the meal. This is an easy recipe that makes you look a little more sophisticated than your regular oven-roasted potatoes. Here’s my sweet and spicy roast potatoes:
Sweet and Spicy Roasted Potatoes
Recipe by: My Newlywed Cooking Adventures, 2014
1 medium sweet potato or yam
Good extra-virgin olive oil
Dash of Chipotle Chile Powder
Kosher or Sea Salt
6 pearl onions, ends chopped off and skins removed
4 Medjool dates, pitted and sliced into quarters
1. Preheat the oven to 425ºF. Slice your sweet potato or yam into 1/4″ rounds. Place on foil-lined or Silpat-lined baking sheet. Drizzle with olive oil and sprinkle lightly with Chile Powder and salt. Toss to coat potato with olive oil and spices.
2. Place in the oven on the middle rack. Bake for 10 minutes. Add the onions and toss again to coat them lightly with the olive oil and spices. Bake for another 10 minutes.
3. Throw in the Medjool date quarters and bake another 5 minutes. Serve hot.