This recipe adds a tasty extra to almost any meal. I make versions of it with whatever spices I have when adding sweet potatoes into dishes. I also have used the line up of spices on other veggies.
The lovely Tania Issac (who was just featured with her darling daughters in Dance Magazine) first introduced me to the recipe when I was in graduate school at Ohio State. It has been a mainstay ever since.
Tania’s Spiced Sweet Potatoes
- 2 sweet potatoes (diced into cubes–leave on skins if you want)
- olive oil (enough to lightly coat potatoes)
- 1 tsp oregano
- 1 tsp corriander
- 1 tsp thyme
- 1/2 tsp cumin
- 1 clove garlic (chopped/mashed)
- 1″ ginger (chopped/mashed) or 1/2 tsp dry
- 1 tsp herb de provence
1. Cover bake pan with aluminum foil and turn on oven to 400-450 degrees F
2. Place potato cubes (or wedges) into a bowl and cover lightly with olive oil. Put in all the spices and mix so that the potatoes are covered (add more if necessary-I sometimes use up to a tablespoon of some of the spices)
3. Bake 25-35 minutes turning occasionally until they start to get crispy or dark. (The time also depends on the size of the sweet potato cubes)
RECIPE IDEAS: I like to put these into just about everything. You can start with rice, black beans, tomato, avocado and feta in a burrito. I also add them to salads, as a side dish, or mixed into quinoa with other chopped veggies and feta.
NOTE: You can add other spices if desired. Also you could cut the potato into french fry like wedges for larger pieces.