I’m grateful for…sweet potatoes!

Yes, I really am. Sweet potatoes and yams (if there really is a difference) and squash have always been my favorite fall foods. I look forward to them all year! And, now I’ve come up with my own way of cooking them, based on this recipe. 
From good old Better Homes and Gardens. But, I didn’t have any dried rigatoni and I wasn’t too sure about the peanut butter, Asian chili sauce, and cream cheese combo in the sauce. So I just made the sweet potato part.  

I started by peeling the potato and slicing it into large chunks. 

Then I mixed the oil and spices. Unfortunately, I didn’t have olive oil, so I substituted with vegetable. And I didn’t have table sugar, so I substituted brown. I mixed 1 teaspoon of sugar with 1 teaspoon cinnamon, and 1 teaspoon of chili powder, and poured in some oil. I dipped each piece and coated both sides, and placed in the baking dish. I baked them at 375 degrees for 25 minutes, until they were soft.  

I loved them! They had a sweet and savory flavor. My hope was that Brian would like them too, since he doesn’t like sweet potatoes usually. I thought the chili powder would make them spicy, and Brian loves spicy things. Unfortunately, they still tasted like sweet potatoes, and they surprisingly weren’t spicy at all. So, if you aren’t grateful for sweet potatoes, this is not one to try. 
If anyone has a recipe for sweet potato fries, would you like to share?

  • Ooh! I do! I just made some last week. All you have to do is peel the sweet potato, cut it into julienne slices, place the slices on a baking sheet, drizzle lightly with olive oil (but enough that each piece has some on it), then broil in the oven for about 5 minutes, remove from the oven and turn the fries over…broil for another five minutes. I just broiled for the five minute increments because I wasn't sure how long it would take. Just broil until they are cooked to the desired crispiness (just as a note, too much oil could prevent them from being crispy- you could probably use a cooking spray instead of regular oil- Fresh & Easy makes an olive oil nonstick spray that I like). 🙂

  • i love those yummies too. looks delicious!

  • I hated sweet potatoes until about 2 years ago! Suddenly…I like them! Go figure. Last nite…I had them as fries at a local pub and they. were. divine. If you do find a good recipe…I hope you post it:)

  • I also love sweet potatoes and those look delicious! I have yet to try sweet potato fries…need to put that on my to do list.

  • Oh my! I absolutely love sweet potatoes. I could be like Bubba Gump and go on all day about all of the sweet potato dishes that I love. They are, in my opinion, a perfect food.

    xo Erin

  • roasted sweet potato is THE BEST!!!

    visiting you on my blog hop, home you can come and say hi to me at http://lookingoutabrokenwindow.blogspot.com and http://picnpaste.blogspot.com

  • Just so you know
    Sweet Potatoes
    Popular in the American South, these yellow or orange tubers are elongated with ends that taper to a point and are of two dominant types. The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato. The darker-skinned variety (which is most often called "yam" in error) has a thicker, dark orange to reddish skin with a vivid orange, sweet flesh and a moist texture.

    Yams
    The true yam is the tuber of a tropical vine (Dioscorea batatas) and is not even distantly related to the sweet potato.

    Slowly becoming more common in US markets, the yam is a popular vegetable in Latin American and Caribbean markets, with over 150 varieties available worldwide.

    Generally sweeter than than the sweet potato, this tuber can grow over seven feet in length.
    I just learned this and am so proud of myself.☺

    Love your site and the recipe you shared. Hope you have a wonderful Autumn♥