Spiced Sweet Potato Rounds
How do you feel about persnickety recipes?
You know—the ones that require extra time because they have a special presentation and/or taste. Some people love fiddling around, but I’m not one of them. Life is short, I say, and I refashion recipes to make them less finicky.*
So…what exactly was the siren call that prompted this creation? Well, we were having a guest for dinner, but I’d really chalk it up to my love for sweet potatoes as compared to white potatoes: their taste, their lower WW points, and their **lower glycemic index (important for those of us who are pre-diabetic or have Type 2 diabetes). Plus the presentation intrigued me.
And, I’m happy to report, these rounds are truly keepers! Bite down. First, you hit the sweet crunch of sugar mixed with a complementary hot spiciness. Yum! Then you’re into the creamy sweetness of the potato itself. Yum, yum! By the way, I did sprinkle these with green onions, which happily added to the crunch and complex flavour of the topping, but only just before serving and, alas, there was no time for a photo.
Oh, and they look very impressive, don’t you think?
*Want to make a really easy version of this recipe? You could add the spices to mashed sweet potatoes or make a Spiced Sweet Potato Bean Bake with Green Onions for a low-cal lunch or snack.
**Want to know more about the nutritional value of sweet potatoes? “Are Sweet Potatoes Just Orange-Colored Regular Potatoes?“is a great article.
- 2-3 medium sweet potatoes (the longer and narrower, the better)
- 1 tsp. olive oil
- 1½ tbsp. brown sugar (I used Splenda’s Brown Sugar Blend)
- ½ tsp. salt (Use kosher salt if you have it)
- ½ tsp. ground cumin
- ½ tsp. chili powder
- ½ tsp. paprika
- ¼ tsp. onion powder
- ¼ tsp. garlic powder
- 1 bunch green onions (optional)
- Cooking spray
Note: I used what was in my spice cabinet, but you can use hotter and more spices (see original recipes below).
- In a small bowl, mix together all spices and set aside.
- In a second small bowl, slice green onions finely and set aside.
- Peel sweet potatoes and cut crosswise, making rounds that are 1½-2 inches in depth.
- Place the rounds on a cookie sheet covered with parchment paper.
- Lightly spray the tops of the rounds with cooking spray.
- Bake in 375° F oven for 30-40 minutes or until you can pierce rounds with a fork.
- Take potatoes out of the oven and press each one gently with a potato masher. The bottoms of the rounds will break slightly and splay outwards. (I did have some breakage at this point, but I’ll make good use of those that didn’t make the finals.)
- Turn the rounds over so that the splayed sides are facing up. (This is optional but it gives you a greater area for the spices.)
- Brush the tops with olive oil and then add spice mixture. (I dropped some of the mixture on the top of each round with a spoon which I then used to spread the spices around.)
- Using the same sheet and parchment paper, put the rounds back in the oven and roast for about 15 minutes until the top of the potatoes are browned and a little crunchy.
- Let them cool slightly and then sprinkle with the chopped green onion.
For Weight Watchers: I used 3 sweet potatoes (12 points) and ended up with 12 rounds. (I did lose 3 rounds during the mashing cycle.) The other point values are 1 for the oil and 1.5 for the sugar. The result is approximately 1 point per round.
(Altered from two recipes: “Crash Hot Sweet Potatoes” from the Dyln blog and “Crashed Spicy Sweet Potatoes” from the We Call Him Yes! Chef! blog. Both have great photos of entire cooking cycle of this dish.)