Roasted Sweet Potatoes With A Kick

I roasted some sweet potatoes last night. I wanted to give them a little kick, so I dusted them with a Mexican seasoning blend. If you want to skip the kick, then skip the Mexican blend. If you don’t have a blend, sprinkle the potatoes with a little cumin and chili.

Roasted Sweet Potatoes With a Kick

1 large sweet potato

2 Tbs canola oil

2 Tbs maple syrup

salt and pepper to taste

*Optional sprinkling (approximately 1 tsp) Mexican seasoning blend

Makes 4 side dish size servings

Preheat oven to 350 F. Peel, then cube sweet potatoes – about 1 1/2 inch cubes. Drizzle with oil and syrup, use your hands to mix the mixture over the potatoes to coat.

Place the sweet potatoes in a single layer, in a roasting pan. Sprinkle with Mexican seasoning. Salt and pepper to taste. Place in oven for 25 minutes.

Mexican Seasoning Blend

I buy packets of Mojave spices at the supermarket, which makes this easy and inexpensive. The chili and cumin packets are about 1 oz a piece. I like a blend of a red chili and a browner chili.

1 packet California chili
1 packet New Mexico chili
1 packet Cumin
1 1/2 Tbs ground Mexican Oregano powder
1 1/2 Tbs cocoa powder, I use Hersheys
2 tsp salt
2 Tbs Masa Harina, or flour, but the masa works best

Put all ingredients in a glass jar. Shake to mix.