A fantastic accompaniment to grilled pork or roast chicken, these salty-sweet wedges also make a healthy snack: They're packed with antioxidants and beta-carotene and consistently beat out most other vegetables in overall nutritional power.
From Mad Hungry, by Lucinda Scala Quinn (Artisan Books). Copyright 2009.
|2 tablespoons brown sugar||1/8 teaspoon cayenne pepper|
|1 teaspoon coarse salt||4 medium sweet potatoes, peeled, sliced in half lengthwise and cut into 4-inch-long wedges|
|1/2 teaspoon ground cumin||1 tablespoon vegetable oil|
Preheat the oven to 350°F. Cover a rimmed baking sheet with parchment paper or foil.
In a large bowl, combine the brown sugar, salt, cumin and cayenne pepper.
Spread the sweet potatoes on the baking sheet, drizzle the oil over the wedges and toss to coat.
Transfer the wedges to the bowl and toss completely with the spice mixture to coat each piece. Return potatoes to the baking sheet and spread out in a single layer.
Bake 10 minutes. Turn over wedges, raise heat to 400°F and bake 10 to 15 more minutes, until the potatoes are golden brown and tender.
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