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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This Paula Deen recipe for roasting sweet potatoes is a little different because it adds a little sweet and a little spice together. The presentation of these roasted potatoes and the taste are both wonderful. Ingredients:
6 medium sweet potatoes |
1 cup olive oil |
1 1/2 tablespoons salt |
1 tablespoon ground black pepper |
2 teaspoons ground nutmeg |
1 teaspoon ground cinnamon |
1 teaspoon ground red pepper |
Directions:
1. Preheat oven to 425°F.
2. Wash potatoes and slice lengthwise into 1/4-inch wedges. (I peeled my sweet potatoes because I don't like having to deal with the skins when eating. They roasted just fine without the skin.).
3. In a large bowl combine olive oil, salt, pepper, nutmeg, cinnamon, and red pepper. Add potatoes, tossing gently to coat.
4. Place potatoes on a large rimmed baking sheet. Bake for 30 minutes, or until tender on the inside and golden on the outside.
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