Crunchy Spiced Sweet Potatoes Recipes

CRISPY SWEET POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix chili powder, cumin, paprika, garlic powder, onion powder, sea salt, cornstarch, and cayenne pepper together in a small bowl.
• Cut potatoes in half lengthwise, then cut each half into 3 wedges. Place in a large bowl and drizzle with olive oil; toss to coat. Add spice mixture and stir with a rubber spatula or your hands until potatoes are completely coated. Transfer to the prepared baking sheet.
• Bake in the preheated oven until the thickest parts of potato wedges are easily pierced with a fork, about 25 minutes.

COUNTDOWN #10 STOVE TOP CANDIED SWEET POTATOES WITH CRUNCHY TOPPING

Steps:

• Place the sweet potatoes in a large pot. Add enough cold water to cover by 2 inches. Add a generous pint of salt and bring to a boil over medium-high heat. Cook until the potatoes are slightly soft but still hold their shape, 10 to 12 minutes. Strain and place back in the pot.
• Combine the chicken broth and brown sugar in a 10-inch skillet over medium heat and cook until reduced by half, about 5 minutes. Add 3 tablespoons of butter, pumpkin pie spice, a generous pinch of salt and pepper, and stir to combine. Add the cooked sweet potatoes and gently toss to coat. Cook until the liquid has reduced down and is a syrupy consistency and the sweet potatoes are tender, about 5 minutes, making sure to stir every minute.
• In a large bowl combine the corn cereal, pecans, maple syrup, and 2 tablespoons melted butter and stir until combined. Set aside.
• Top the sweet potatoes with an even layer of marshmallows and let cook for 3 minutes to allow them to melt a bit. Top with the crunchy topping. Reduce heat to low and cook until marshmallows are completely melted, about 2 minutes.

CRISPY SPICED POTATOES

Steps:

• Scrub potatoes; do not peel.
• Cut each potato into half and then into 4 wedges. If potatoes are small, cut in half and then into 2 wedges.
• Place potatoes in a pan and cover with water.
• Cover pan and bring to boil; cook for 10 minutes.
• While potatoes are cooking, combine vegetable oil, paprika, onion powder, garlic powder, black pepper, salt, and cayenne pepper in a large bowl.
• When potatoes are cooked, drain and toss in the seasoning mix while still warm.
• At this point potatoes can be held up to 3 hours at room temperature before proceeding.
• Prepare baking sheet with nonstick vegetable spray.
• Arrange potatoes in a single layer.
• Bake at 400 degrees Fahrenheit for 20 minutes until golden brown.
• Serve immediately.

SWEET AND SPICY SWEET POTATOES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
• Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

CRUNCHY SWEET POTATO BAKE

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-18 minutes or until tender. Drain. Mash the sweet potatoes with the sugar, milk, butter, ginger, cinnamon and nutmeg. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 20 minutes or until heated through. , Combine the topping ingredients; sprinkle over potatoes. Bake, uncovered, for 5-10 minutes or until topping is lightly browned.

CRUNCHY SPICED SWEET POTATOES

Steps:

• Put the potatoes into a large pan of boiling salted water and cook for 3-4 minutes, or until almost cooked, but still a bit firm in the middle. Drain well and leave to cool.
• Heat the oil in a large frying pan. Add the potatoes and fry over a medium heat for about 5 minutes, turning from time to time until a light golden brown. Sprinkle over the cumin seeds and diced chili, and continue to fry for 3-4 minutes.
• Stir in the ground cumin, cayenne and turmeric. Fry for another 5 minutes, tossing and turning the potatoes until they build up a nice spicy crust. Season before serving, dusted with garam masala.