I love to create new recipes for fabulous vegetables that are interesting and tasty. Sweet potatoes are delicious, and I love the traditional mashed and baked with marshmallow topping. Sometimes I like to have fun and use different seasonings with sweet potatoes. Excellent addition to your Thanksgiving feast!
This recipe adds a little more work with the slicing and arranging of the sweet potatoes and is worth the extra effort. And you can change up the spices and have a variety of unique flavorings for the dish.
1/2 cup olive oil
1/4 packed brown sugar
1 ½ tablespoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 pinch cayenne pepper
3 1/4 lbs. sweet potatoes, peeled
Preheat oven to 400°. Whisk all the ingredients in a bowl. Slice sweet potatoes crosswise on a mandoline ⅛” thick.
Add to bowl with mixture and toss to coat; season lightly with salt.
Arrange sweet potatoes so they are standing upright in concentric circles in a 2-qt. baking dish, packing tightly. Cover with aluminum foil.
Bake for 1 hour then remove foil and bake for additional half hour until sweet potatoes are golden.