Sometimes when I go to Costco I will buy one of those humongous boxes of sweet potatoes, or one those 10 lb. bags of new potatoes. It always seems like a good idea at the time. Then they sit around forever, and my husband starts giving me 'the look'. That is my cue to sheepishly promise him that they will be consumed before they start to sprout. Then he gives me the infamous eye roll. That guy really knows me.
So, um, they started to sprout. I decided to act fast instead of letting them go to waste. I suppose I could have planted them, but I wasn't really in the mood for that kind of adventure.
These roasted sweet potatoes are warm, earthy, and have just the right amount of sweetness to them. They're a little too spicy for my 9 year old, but my 3 year old is inhaling them.
You know how little ones through these phases where they won't eat anything? Phoenix is going through that right now, and I am amazed at how he can function. So, the fact that he keeps grubbing on these is big news around here.
Chipotle Roasted Sweet Potatoes
3 medium sweet potatoes, scrubbed and dried, skins on
3 tsp. ground cinnamon
2 T adobo sauce from a can of chipotle peppers
1/4 c. light brown sugar
1 tsp. coarse ground salt
1/4 c. butter, melted
2 T olive oil
Preheat your oven to 425°F. Slice the potatoes into half inch rounds, then slice the rounds in half, or in thirds if the rounds are really big. Place the slices in a large bowl and sprinkle/drizzle with all of the remaining ingredients. Stir to coat the slices. You don't want any dry spots. Line two baking sheets with aluminum foil. Divide the slices evenly between the baking sheets, spreading the slices out in a single layer. Bake on separate racks for 20 minutes. Take the sheets out and flip the slices over. Put the baking sheets back in the oven, this time switching racks. Bake for another 20 minutes. Remove from oven & let cool 3-5 minutes before serving. Enjoy!