Description
Spicy jerk-seasoned sweet potatoes are the perfect salty snack. Dip them in a tangy pineapple sauce for a sweet and savory treat.
Ingredients
Units
Scale
- 1 medium to large sweet potato
- Olive oil
- 1/4 cup light brown sugar
- 1 tbsp (15 ml) ground allspice
- 1/4 tsp cinnamon
- 1/4 tsp cumin
- 1/4 tsp ground cloves
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp (5 ml) red pepper flakes
- 1/2 cup fresh pineapple
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) vinegar
- 3 tbsp (45 ml) water
- 2 tbsp (30 ml) ketchup
- Pinch of salt
- 1 tsp cornstarch
Instructions
- Preheat oven to 425°F (204°C).
- Prepare a large baking pan by lining it with foil and drizzling with olive oil.
- Place sweet potato slices on the baking sheet, rubbing both sides with olive oil.
- Sprinkle with your desired amount of seasoning, then flip the slices and sprinkle the other sides.
- Bake for 30-35 minutes, or until the slices are tender and browned.
- Remove from oven and cool slightly.
- Transfer to a serving platter.
- Serve with Pineapple Dipping Sauce.
- Dipping Sauce
- Blend the 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.
Notes
- For extra flavor, marinate the sweet potato slices in the jerk seasoning for at least 30 minutes before baking.
- If you don’t have fresh pineapple, you can substitute 1/2 cup of canned pineapple juice in the glaze.
- Store leftover sweet potatoes and glaze separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Caribbean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 45
- Fiber: 5
- Protein: 3