BakeAmerican
Roasted sweet potatoes
Cubes, hard heat, a little chili. Not a marshmallow.
Made it?
40 min · 25 min hands-on · pull 185°F
Ingredients
3.5 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- sweet potatoes, 1-inch cubes3 1/2 lb
- oil2 tbsp
- kosher salt1 tsp
- chili powder1/2 tsp
Method
- 1
Cubes, oil, salt, chili. One layer.
- 2
425°F 30–35 minutes, turn once, until the edges brown.
- 3
No brown sugar unless it is Thanksgiving and you are already committed. Chili is enough.
On the plate
With this, try
- With this dish, try making skillet mac.
In the oven while a roast rests, or the last stretch of a smoke. A real béchamel, cheddar, a breadcrumb top. Do not start it at the same time as a packer and expect timing to match.
40 min
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making roasted carrots.
Same oven as a roast. Last 30 minutes. Whole thin carrots or big ones halved. Oil, salt, thyme, 425°F, honey in the last 5.
35 min