Dianna Muscari blogs about her cooking and antics on The…
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
- 1 medium to large sweet potato, scrubbed, sliced in half & then cut into ¼ inch slices {or however you prefer}
- Olive oil
- ¼ cup light brown sugar
- Scant tablespoon ground allspice
- ¼ teaspoon cinnamon
- ¼ teaspoon cumin
- ¼ teaspoon ground cloves
- 2 teaspoons salt
- 1 teaspoon black pepper
- ¼ to 1 teaspoons red pepper flakes, depending on how spicy you'd like the seasoning
- About ½ 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
- 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.
- Blend ingredients together in a blender or food processor. Transfer to a small saucepan.
- Bring to a bubble over medium-high heat, whisking until slightly thickened.
- Pour into a serving dish and set aside to cool.
Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.