I wouldn’t call this a recipe.
I’d call it more of a I made this for dinner and the husband really loved it and told me to blog about it type of thing.
This is not rocket science.
This is potatoes.
But they’re sweet potatoes which elevates them past typical tuber status.
Their natural sweetness paired well with the Mrs. Dash Caribbean Citrus seasoning blend I found buried in my cupboard.
If you’ve never tried that blend, it’s citrusy indeed; and it has just a tiny bit of kick from sweet chili peppers and cayenne.
It’s a “warm” seasoning from the cinnamon, ginger, allspice, and nutmeg included.
Between the warm spice blend and the warm sweet potatoes, this was warm winter comfort food at its finest.
Caribbean Citrus Roasted Sweet Potatoes (Vegan and Gluten Free)
1 large sweet potato, peeled (or two smaller potatoes)
2 tablespoons Mrs. Dash Caribbean Citrus Blend (or use individual spices such as sweet chili pepper, thyme, black pepper, allspice, nutmeg, cayenne pepper, ginger, cinnamon)
2 to 3 tablespoons olive oil, drizzled
1 to 2 tablespoons coconut oil, drizzled (tiny chunks sprinkled on top if it’s solid), optional
Salt and Pepper, to taste
Preheat oven to 375F and prepare a baking sheet with a Silpat liner, foil, parchment paper (lining your sheet will save you lots of cleanup time ), or spray well with cooking spray. Peel the sweet potato and slice it into sticks or chunks; I did one-centimeter wide slices and one-inch chunks. Place potatoes on baking sheet, sprinkle seasonings, salt and pepper, and drizzle the oil. Toss potatoes with your hands to coat evenly. Bake potatoes for 30 minutes, then flip them. Bake for another 10 to 20 minutes, and use your judgment based on browning levels, the size of your potatoes, and personal taste preferences. Remove from the oven and serve immediately. Store extras in an airtight container for up to 2 days in the refrigerator and reheat prior to serving as desired, knowing that leftovers will not stay crispy.
Crispy edges, soft middles.
That was the name of this Caribbean tune.
I wish it was this Caribbean tune, though.
And it reminded me of the Coconut Oil Fried Cinnamon Sugar & Ginger Plantains I made.
Scott loves potatoes in any form and loved these sweet potatoes.
Many Americans call this bright orange-fleshed vegetable with the rusty brown peeling a sweet potato, but this (below) is a yam according to my research.
What I made, using the potato with a light tan peel and pale yellow flesh (on the left), is actually a sweet potato.
Google away for more tuber ‘n tater talk, such as the finer points of differentiation between sweet potatoes and yams.
If you’re a potato lover, may I suggest my Potato Themed Recipes compilation post with everything from potatoes as sides to soup recipes using potatoes.
Two favorite potatoes include:
Do you like potatoes?
For me, they’re just whatever. They’re fine, but I don’t seek them out like I’d seek out carbs in this form.
I like Peanut Butter Cookies more than I like potatoes. Make sure you make something with peanut butter in it if you missed the big national holiday because National Peanut Butter Day was January 24. I suggest Peanut Butter and Jelly Thumbprints (No-Bake, Vegan, GF)
Do you have a favorite kind of potato or favorite way to prepare them?
I have a potato recipe coming up next week that knocked my socks off and I’m not even a tater lover, but this one made even me do the happy tater dance.
P.S. Babble is hosting “My Family’s Favorite Breakfast Recipe Contest” and my Baked Chocolate Peanut Butter Donuts with Vanilla Peanut Butter Glaze are in the final 8.
If you could comment on that post saying something to the effect of your “favorite recipe was Averie’s Chocolate Peanut Butter Donuts”, I’d love it. If something else is your favorite, those other ladies who submitted those recipes will love it.
P.P.S. Thanks for the Chobani Yogurt Giveaway entries