Whenever I make it to Kensington market or Chinatown, I can never resist picking up a few sweet potatoes. Usually, I wrap them in tin foil and toss it in the oven to roast slowly. But sometimes, you come across a recipe that looks too good to pass up. That’s what happened when I stumbled across this recipe. Although I didn’t have all of the ingredients, this was still incredible. My modifications are in red.
Chai-Spiced Roasted Sweet Potatoes
1/4 cup canola oil (I used olive oil instead)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons finely grated fresh ginger (I didn’t have fresh or powdered ginger – but I hear that this really makes the recipe, so next time I’ll make sure I have some form of ginger)
3 cups chopped sweet potatoes, in 1/2-inch cubes
Preheat oven to 375. In a medium-sized bowl, toss ingredients together. Spread in a single layer on a foil-lined baking sheet and bake, stirring occasionally, until sweet potatoes are tender, about 30 minutes.