I found this recipe for Sweet & Spicy Sweet Potatoes. Though the title left something to be desired, the idea sounded yummy, so I tried it. Something went wrong. The potato chunks were mostly blackened, and not in the better-and-fancier way, à la blackened salmon or burnt ends. No, these potatoes would have looked at home in the rubble of Pompeii. Hubby and I even ate a couple tentative bites and confirmed with our tastebuds what our eyes had already told us: potatoes wasted. Sooo sad…. (I hate to waste food!)
But I wasn’t ready to give up. I gave the recipe another shot, following the directions more closely this time, and it turned out much better. I think I got a little gung-ho on the sugar last time, so this time I measured exactly. Not only that, but I roasted the potatoes for just over 20 minutes instead of the full 30, and for the last 10 I reduced the heat from 425 degrees to 375. Then I jumbled them up with all this:
That’s beef sausage, a yellow bell pepper, and green onions. Add sweet & spicy ‘taters and ba-da-bing: dinner! We had some snow peas with a smidge of sesame oil and salt alongside. Hearty winter fare if ever there was any.
What do you serve with sweet potatoes? I could use some more inspiration, because I find their sweetness difficult to pair. I’m not a big fan of sweet vegetables; they just seem peculiar alongside meat and grain. That said, I did find a recipe that redeemed cooked carrots. Try this one!