Ingredients 4 tablespoons olive oil 6 sweet potatoes, peeled and cut into 8 thin wedges 2 tablespoons brown sugar 1 teaspoon smoked paprika ½ teaspoon ground ginger Salt and pepper, to taste 1 tablespoon chopped fresh parsley
Instructions 1. Set the oven at 400 degrees. Have on hand 2 rimmed baking sheets. Line the baking sheets with parchment paper and rub the paper with olive oil, using 1 tablespoon olive oil on each sheet. 2. In a large pot, combine the sweet potatoes with enough water to cover the potatoes by 1 inch. Bring the water to a boil, lower the heat, and simmer for 10 minutes, or until the potatoes are almost tender. 3. In a small bowl, whisk together the brown sugar, smoked paprika, ginger, salt, and pepper. 4. Drain the potatoes, and transfer them to the baking sheets, spreading them out so they do not overlap. Brush potatoes with remaining 2 tablespoons olive oil. Sprinkle the brown sugar mixture over all the potatoes. 5. Roast potatoes for 60 to 75 minutes, or until they are browned and cooked through. Half way through cooking, rotate the pans from top to bottom and front to back. While the potatoes are still hot, use a thin spatula to remove them from the pan. Sprinkle with parsley.
Description A wonderful alternative on Thanksgiving to the candied yams
Servings
8
Notes I made them in advance and they heated nicely.
Source New York Times
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