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Chile Sweet Potato Rounds
Work: 15 min Total: 45 min
FOOD S T YLIS T: JEE LEVIN. PROP ST YLIST: JEN EVERE T T.
Spicy roasted spuds are a fresh alternative to traditional
mashed sweet potatoes.
3 lbs ( 4 to 5) sweet potatoes
5 dried red chile peppers
3 tbsp olive oil
2 tsp kosher salt
¼ cup honey
3 tbsp chopped flat-leaf parsley
1. Heat oven to 400ºF. Place 2 rimmed baking sheets on
separate racks in oven to heat.
BY TARA BENCH
PHOTOGRAPHS BY MIKI DUISTERHOF
2. Peel and slice sweet potatoes into ¼-inch-thick slices.
Coarsely chop 4 chiles and toss with potatoes, olive oil,
salt and 2 tbsp honey in a large bowl. Remove baking
sheets from oven and quickly arrange potatoes on pans in a
single layer; return pans to oven. Bake 30 min, until golden
and soft, turning potatoes over halfway through.
3. Heat 2 tbsp honey in microwave for a few seconds and
brush over sweet potatoes. Transfer to serving dish, chop
remaining red chile and sprinkle onto sweet potatoes with
parsley. SERVES 6 TO 8
Per serving: 184 calories, 5 g total fat, 1 g sat fat, 551 mg sodium,
34 g carbs, 0 chol, 2 g protein, 4 g fiber
