Sassy Taters

My culinary partner in cuisine and I concocted this as an improvement on a recipe we heard about and now we are hooked... A healthy alternative to those candied yams with the marshmallows...Our families eat them a minimum of twice a week. They go with everything. Inexpensive and great for you, vitamin packed, fiber rich, low-glycemic...Power Food with a PUNCH! I take them to all the block parties and they vanish into thin air.

Yield: Depends on number of potatoes

Featured Ingredients

Chili powder has many applications, and the rich flavor of The Spice House red chile powder never disappoints. This medium heat version... Size Options
$6.15 Glass jar, 1/2 cup (wt. 2.5 oz)
Aromatic and earthy, ground cumin is an essential flavor in Latin cooking, and frequently used in Indian curries and rice dishes. We... Size Options
$5.61 Glass jar, 1/2 cup (wt. 2.25 oz)
Saigon cinnamon, Cinnamomum loureiroi, is our most popular cinnamon by far, and we are consistently proud of its freshness and incredibly... Size Options
$6.33 Glass jar, 1/2 cup (2 oz)
Cayenne pepper spice is the hottest ground red pepper we sell; at 40,000 scoville heat units, it’s extremely hot! A little bit adds a... Size Options
$5.59 Glass jar, 1/2 cup (wt. 2 oz)

Sassy Taters Recipe

Ingredients
Preparation Instructions

Wash and cut the raw sweet potatoes into approximately 2 inch cubes. Soak in cold, salty water for about 5-10 minutes to draw some moisture out. Drain and pat off excess moisture.

Toss in Olive Oil to coat. Spread on a large cookie sheet. Sprinkle liberally with spice mixture.

Bake for about 50 minutes at 350-400 degrees, until somewhat crispy. After about 20 minutes toss potatoes with spatula and return to oven. Potatoes will be pretty brown.

Yield: Depends on number of potatoes
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1 Comment

Cynthia T

Good recipe - with changes! Great spice flavor on sweet potatoes, but the second time I made it, I used about 1/4 the amount of spice. I also tossed the sweet potato chunks with olive oil, and then sprinkled the spice mixture and tossed again. This method kept a lot more of the spice on the potatoes and less on the bottom of the pan.

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