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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I saw this in the Salem Statesman Journal and wanted to keep it for later. It comes from chef Carl Conway. Looking forward to trying it this holiday season as a fun and different side dish! Please note that the 'jerk' seasoning amounts make 1.3 cups. YOU ONLY WANT TO USE 2 TABLESPOONS OF IT on each 1.5 lb. measure of potatoes. Ingredients:
1 1/2 lbs sweet potatoes, peeled and cut into 1/2 inch wide strips |
1/4 cup vegetable oil |
2 teaspoons kosher salt |
2 tablespoons 'jerk' seasoning |
1/2 cup allspice, ground |
1/2 cup light brown sugar |
1 tablespoon onion powder |
1 tablespoon thyme, dried |
1 tablespoon cayenne pepper, ground |
2 teaspoons black pepper, freshly ground |
1 teaspoon cinnamon, ground |
1/2 teaspoon nutmeg, ground |
1/2 teaspoon clove, ground |
Directions:
1. Preheat oven to 425 degrees F.
2. Mix jerk seasoning together in a small bowl. Reserve 2 Tablespoons for use in recipe and keep the remainder in an air-tight container.
3. Toss sweet potato slices in a bowl with vegetable, jerk seasoning and salt.
4. Spread potatoes out onto a prepared baking sheet in a single layer.
5. Bake for 30 minutes, stirring every 10 minutes until they are slightly browned.
6. Transfer to a paper-towel lines plate and serve warm.
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