Don’t let the curry fool you into thinking it will fill the plate to the brim! All of the components combine a hint of the Near East with a southern flair. For a main dinner, double this recipe. It is an appetizer for four as listed.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- ¼ cup vegetable oil
- 2 pounds sweet potatoes, peeled and sliced
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 1 pinch freshly ground pepper
- 1 tablespoon fresh lime juice (Optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Pour oil into a 9×13-inch baking dish, and place in the oven until hot, about 5 minutes.
- Add potatoes to oiled dish, and bake for 20 minutes in the preheated oven, turning after 10 minutes. In a small bowl, mix together brown sugar, cinnamon, salt, and pepper.
- After the 20 minutes is up, remove potatoes from the oven, and sprinkle with brown sugar mixture. Stir to coat. Return to the oven, and roast for another 10 minutes, or until potatoes are tender and golden brown. Stir potatoes as necessary to allow them to brown evenly.
- Remove potatoes to paper towels to drain, then transfer to a serving dish, and sprinkle with lime juice.
Reviews
I used one large sweet potato and cut all other ingredients in half. This is a super yummy dish. Even my hubby approved this one.
The first time couple times I cooked it just like the recipe except for the lime. The potatoes were sweet, crispy and perfect. The last time I used more sweet potatoes than the recipe called for and it was not as good. Definitely use the proportions given to you.
We loved it! Easy to make. Used olive oil just to persuade myself that I am being healthy.. thanks for sharing!
I made this to go with pork chops and did change it a bit to lower carbs and oil. I only used 1/2 T of olive oil and mixed the cinnamon with Splenda brown sugar. Slicing made the potato cook much faster and the seasoning was very Thanksgivingish! I’ll make this again soon.
First time trying diced sweet potatoes instead of mashed. I used less oil (EVOO), just enough to coat. Wow… delicious! Even my non-vegetable-eating teen tried a second bite, which is HUGE! This will be a regular at my house!
I am a novice cook. I made this for my brother and sister-in-law. They loved it! I can’t wait to make it for my husband. Only addition, more cinnamon.
Looks good, but rated it 4 because I haven’t served it yet! I used raw whole sweet potatoes instead of the jar recommended. I thought it would reduce the cooking time, but it appears that it did not, so myine may be a little soft.
Awesome and Delicious recipe! Replaced Regular Brown Sugar with Splenda Brown Sugar. Cut Sweet Potatoes into Wedges rather than Slices. Timing and Temperature are accurate. Doubled the dry ingredients for future use and stored them in a sealed container.
A little sweet but the texture was great.
This technique of heating the oil first gave a nice carmelizing effect. Delicious!
I left off the lime juice.
I was hoping for them to be a little softer since I was making them for my toddler. I was hoping for more off a syrup to be created. I am not a sweet potato fan and my toddler loved them.
I just eyeballed the recipe for 2 sweet potatoes and then added the amount of oil & sugar that seemed reasonably healthy. Like another reviewer, I just tossed the potato chunks in oil and spices and popped the whole thing in the oven. Turned out great! The cinnamon is really nice with the sweet potato flavour.
I made it almost exactly, but I didn’t have the lime. We loved these and will have them again soon, with lime. Thanks for a great dish!
Halved the recipe; cubed the sweet potato and used coconut oil instead of vegetable oil. Also added chopped pecans. OMG!!!! This is a delicious and flavorful sweet potato side dish! I served it along with fried cabbage and a succulent pork loin roast. A little slice of heaven! Will definitely make again!
I just made this recipe right now to try it out. I was planning on making this dish for our Thanksgiving Dinner, and now after trying it out, I am in love. This recipe is oh-so simple and tasty. I didn’t follow exact measurements in terms of the size of each piece of potato or the sugar/spice mixture; however, they still ended up heavenly. One thing I would like to point out is that mixing the mixture of spices and potatoes is not needed necessarily, but it is recommended for optimal taste.
?? yummy
I am planning to make this. I have a question though. Do you cover the baking pan while baking?
I decreased the Brown sugar and Adobo seasoning, and served it with Bulgogi grilled pork. Yum my!!1still could havve used a little more Cayenne pepper!
Too much oil. I actually had closer to 3 lbs of sweet potatoes (4 regular potatoes). I cut them into thick rings and followed the directions, although I used a little less cinnamon. The oil was completely overdone. I would suggest maybe just tossing the potato slices in a couple of tablespoons of oil in a mixing bowl, then baking at 10 min, stir, 10 min, stir, add sugar mix, 10 min schedule. A good mix of sweet and salt and pretty easy, I will make again with much less oil and maybe a little more salt. Oh yeah, since I don’t keep fresh lime juice on hand, I skipped that bit.
Very dry & tough (undercooked?) I think they need to be cooked at a much higher temp.