I find myself eating more and more sweet potatoes as the weather turns cold. They are so warming and comforting this time of year. Not to mention they are packed with antioxidants, fiber, vitamins A and C, and potassium. They're also a relatively low glycemic index food, which helps control blood sugar levels to keep you fuller longer.
As I'm not one for overly sweet preparations, I find this recipe to be a great balance of flavors - savory, smoky, spicy, and slightly sweet. Then top off with a drizzle of my tahini sauce. It's really perfection. I eat them straight up, served over a bed of greens and brown rice, or as an accompaniment to multiple other dishes when hosting.
These potatoes are a great batch-cooking staple too. Since they take a decent amount of time to cook, I make a big batch on Sunday night and then reheat a serving in the toaster oven when I get home from work.
Smoky Roasted Sweet Potato Wedges
3-4 medium sweet potatoes, cut into wedges
2 Tbs. olive oil or melted coconut oil
1/2-1 tsp. salt (to taste)
1 tsp. smoked paprika
1/2 tsp. cinnamon
1/4 tsp. cayenne pepper
Preheat oven to 400 degrees. Line a sheet pan with parchment or aluminum foil.
In a large bowl, toss sweet potatoes with oil, spices, and salt. Spread on sheet pan in a single, even layer. Roast on middle rack for 35-40 minutes, until golden brown and a knife inserted into several potatoes goes in easily. Be sure to flip your potatoes every 10-15 minutes to ensure even browning.
Serve warm potatoes with a drizzle of tahini sauce. They are also delicious at room temperature.