Thanksgiving: Yummy Roasted Sweet Potatoes

[cherydactyl]

I made roasted sweet potatoes for Thanksgiving. I peeled and cut the sweet potatoes into cubes, tossed with olive oil and a mixture of ground ancho chili pepper, cumin, garlic powder, onion powder, freshly ground black pepper, and kosher salt, and then roasted it in a 350-degree oven for about 50 minutes.

They were delicious. However, most of my family thought they were way too spicy. I specifically used ancho chili because it's one of the milder chilies with very little heat. To me, they were barely spicy; I would have said not at all spicy, but, having been told the sweet potatoes had "too much kick," I tasted again and detected a very slight kick. At least elsbon said they were good, and illyaa and I enjoyed them.

Next time, I'll use cumin with no chili and see if they still say it's too spicy. ;-)

Comments

[anderyn.livejournal.com]

I'd have said they were too spicy. And cumin wouldn't work for me at all. (I think I'm allergic to it -- well, at least I think it's cumin -- it tends to make me quite nauseous.)

I like my sweet potatoes best with butter and a bit of salt.

[cherydactyl.livejournal.com]

There does seem to be a reasonably large minority of people whose systems don't like cumin. I'm really sorry about that, because I love cumin.

OTOH, roasted sweet potatoes don't need all the stuff. I like them quite well roasted with salt, pepper, and olive oil or butter.