Chili Spiced Hasselback Sweet Potatoes
Chili powder and allspice give these spuds a surprising complexity, but cumin or cloves would be great too.
Serving Size:
6
Active Time:
15 min.
Total Time:
1 ½ hours
Ingredients
- 6 (8 oz.) sweet potatoes, scrubbed
- 3 Tbs. olive oil
- ½ tsp. garlic powder
- ½ tsp. chili powder
- ¼ tsp. ground allspice
Instructions
- Heat oven to 400°F. Trim ends of potatoes. Thinly slice three-quarters of the way through. Place potatoes on foil-lined baking sheet.
- In a small bowl, mix the remaining ingredients. Brush potatoes with spiced oil, separating slices to coat. Season to taste with salt and pepper.
- Cover potatoes with foil; bake 1 hr. or until potatoes are tender, uncovering during the last 15 min. Garnish with fresh chopped parsley, if desired.
Two easy variations
- Tex-Mex twist: Omit the allspice and add 2 Tbs. lime juice and 1 tsp. ground coriander to the spice mix.
- Tropical mmm: Sub in coconut oil for the olive oil and sprinkle cooked potatoes with fresh mint.
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