Smoky-sweet-spicy sums up this easy and delicious sweet potato side dish.
- 2 tablespoons Olive oil
- 1-½ tbsp light brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Fresh cracked pepper, to taste
- 1 teaspoon Kosher salt to taste
- 3 Medium Sweet Potatoes
- 1 tbsp Fresh rosemary leaves
- ½ teaspoon Chipotle powder, more or less
Preheat the oven to 400ºF.
Wash and peel the sweet potatoes, then cut them into thin slices (using a mandolin is best, but be careful).
In a small bowl, combine the brown sugar, smoked paprika, rosemary, garlic powder, chipotle powder, salt and freshly cracked pepper.
Place the sweet potato slices in a large bowl and drizzle olive oil on top. Sprinkle the spice mixture over the sweet potatoes, then toss until the potatoes are evenly coated with oil and spices.
Arrange the seasoned sweet potato slices in a cast iron skillet, stacked in a row. Cover the pan with aluminum foil and bake in the preheated oven for 30 minutes. Remove foil and cook for an additional 15 minutes. Test the sweet potatoes with a fork for doneness. If they are still firm, let them roast for another 10 to 15 minutes. If they get too brown during this time, cover the dish with foil to prevent them from browning further.