A snack with some spice is the perfect thing for a salty craving. Grab some sweet potatoes and toss them in cinnamon, cloves, cumin, allspice and red pepper flakes and dip away in vinegary pineapple sauce.
By Dianna Muscari
Jerk-Seasoned Sweet Potatoes with Pineapple Sauce
Description
A snack with some spice is the perfect thing for a salty craving. Grab some sweet potatoes and toss them in cinnamon, cloves, cumin, allspice and red pepper flakes and dip away in vinegary pineapple sauce. Slightly adapted from Aaron McCargo on Food Network
Ingredients
Scale
- 1 medium to large sweet potato, scrubbed, sliced in half & then cut into 1/4 inch slices {or however you prefer}
- Olive oil
- 1/4 cup light brown sugar
- Scant tablespoon ground allspice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cumin
- 1/4 teaspoon ground cloves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 to 1 teaspoons red pepper flakes, depending on how spicy you’d like the seasoning
Dipping Sauce
- About 1/2 cup fresh pineapple
- 1 tablespoon honey
- 1 tablespoon vinegar {I used coconut white balsamic, but you can use your preferred vinegar}
- 3 tablespoons water
- 2 tablespoons ketchup
- Pinch of salt
- 1 teaspoon cornstarch
Instructions
- Preheat oven to 425 degrees. Prepare a large baking pan by lining with foil and drizzling with olive oil.
- Place sweet potato slices on baking sheet, rubbing both sides with olive oil.
- Sprinkle with desired amount of seasoning, then flip slices and sprinkle other sides.
- Bake for about 30-35 minutes or until the slices are tender and browned. {Keep an eye on them as sugar has a tendency to scorch.}
- Remove from oven and cool slightly {they’ll be sort of floppy when they first come out, but will firm up a bit as they cool.} Transfer to a serving platter. Serve with Pineapple Dipping Sauce.
Dipping Sauce
- Category: Side
