Ingredients with Measurements:
- 2 large sweet potatoes, peeled and cubed
- 1 habanero pepper, seeded and finely chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the sweet potatoes, habanero pepper, olive oil, salt, black pepper, cumin, smoked paprika, and garlic powder. Toss to coat evenly.
4. Spread the sweet potato mixture in a single layer on the prepared baking sheet.
5. Roast the sweet potatoes for 25-30 minutes, or until they are tender and golden brown.
6. Remove the sweet potatoes from the oven and let them cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 21g
Protein: 2g
Fiber: 4g
Sugar: 7g
Sodium: 610mg
Substitutions for ingredients:
- If you don't have habanero pepper, you can use jalapeño pepper or red pepper flakes instead.
- You can use any type of oil instead of olive oil.
- You can use any type of sweet potato, such as purple or white sweet potato.
Variations:
- Add chopped fresh cilantro or parsley before serving.
- Add crumbled feta cheese or chopped nuts for extra flavor and texture.
- Use different spices, such as chili powder or curry powder, for a different flavor profile.
Tips and tricks:
- Be careful when handling habanero pepper, as it is very spicy. Wear gloves or wash your hands thoroughly after handling.
- Cut the sweet potatoes into similar-sized pieces for even roasting.
- If you want the sweet potatoes to be spicier, leave some of the habanero seeds in.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sweet potatoes in the oven or microwave until heated through.
Presentation ideas:
Serve the sweet potatoes on a platter or in a bowl, garnished with fresh herbs or nuts.
Garnishes:
Fresh herbs, crumbled feta cheese, chopped nuts
Pairings:
Grilled chicken, roasted vegetables, quinoa salad
Suggested side dishes:
Green salad, roasted broccoli, garlic bread
Troubleshooting advice:
- If the sweet potatoes are not tender after 25-30 minutes, continue roasting them until they are cooked through.
- If the sweet potatoes are too spicy, reduce the amount of habanero pepper or remove the seeds.
Food safety advice:
- Wash your hands and any utensils or surfaces that come into contact with raw sweet potatoes.
- Make sure the sweet potatoes are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Sweet potatoes are native to Central and South America and have been cultivated for thousands of years. They were introduced to Europe by Christopher Columbus and became popular in the United States in the 18th century.
Flavor profiles:
Spicy, smoky, savory
Serving suggestions:
Serve the sweet potatoes as a side dish or as a vegetarian main dish.
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