Smokey Sweetpotatoes ~ Recipe ReDux Sponsored Recipe Contest
“I received free samples of California sweetpotatoes mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Yes, you read correctly, sweetpotatoes. Despite my computer and phone’s attempts to autocorrect me to sweet potato, I indeed mean sweetpotato. Now known as one word, California sweetpotatoes are different from white potatoes and other sweet potatoes. California sweetpotatoes are grown in soft sand and hand sorted to minimize scarring and scratching – let me tell you, these babies are soft and good-looking! Sweetpotatoes are often confused with yams. Sweetpotatoes are sweet and moist while yams are drier and starchy (they are also imported from the Caribbean). These year-round sweet vegetables have 4 grams of ﬁber, 2 grams of protein, are a good source of vitamin C and have more than a day’s worth of vitamin A, all for 105 calories per serving (1 medium size, cooked).
Naturally I jumped at a sweetpotato recipe challenge. Although it’s a year-round vegetable, their vibrant orange color puts me in the fall spirit. In the Northeast, the leaves are changing and despite the atypical warmer weather we were having, cooler breezes are starting to blow (which has me turning to the oven more frequently). The change in seasons has me hitting the spice rack a little harder for more flavors. During the summer, I love all the fresh herbs, but fall is when I break into the spice rack. I love pairing sweetpotatoes with different spices to enhance and contrast their natural sweetness.
This recipe took advantage of a few types of sweetpotatoes including the Covington (orange), O’Henry (tan) and Diane (red). All of which roasted fabulously and add a fun flare of colors to this sweet and smoky side.
Makes approximately 4 – ¼ cup servings
Prep Time: 10 minutes
Cook Time: 1 hour
3 California sweetpotatoes, chopped into ½ – 1 inch cubes
2 Tbsp. olive oil
½ tsp. paprika
½ tsp. smoked sea salt
Fresh ground black pepper
1. Preheat oven to 400 degree Fahrenheit.
2. Toss sweetpotato cubes with olive oil and spices.
3. Spread evenly in a 9×13 inch baking pan (I used a glass pan).
4. Bake for 45-60 minutes flipping once or twice during the baking time.