We awoke to a definite nip in the air. For that matter, we went to bed with a nip in the air. The temperatures took a nose dive yesterday. We had to turn the heater on which isn’t a common occurrence in central Florida.
Brisk weather is a treat for us. It seems to energize and invigorate. I look forward to cooking without the need to turn the air conditioner down and drag a fan in the kitchen.
I love to roast any vegetable that doesn’t run away from me. We had a nice gift of sweet potatoes at Christmas with a few still remaining. I happened to have sweet onions on hand, because I always have sweet onions on hand, so…..
Let’s roast sweet potatoes and onions.
I can’t take credit for this combination. A few years back, we were introduced to it at Colonial Williamsburg. Some of the character actors were cooking it in a fireplace at Great Hopes Plantation. We didn’t get to sample it. We only got to be tormented by the wonderful aroma. It didn’t help that I was hungry at the time. I thought I would die if I couldn’t get my hands on some sweet potatoes and onions.
As soon as we got home, you’ll never what I cooked.
You’ll never guess who ate the whole thing and didn’t share one bite with anyone.
I made it again yesterday. Same song, second verse.
I ate the whole thing again. Well, it was my lunch and I was at home by myself. I’m allowed.
This time I added my blend of salt, pepper and garlic powder along with chili powder.
Don’t cheat yourself into thinking that sweet potatoes are only good as a sweet dish. They make a knock-out savory dish, too.
You don’t have to share if you don’t want to. You have my permission.
Y’all come see us!
Chili Roasted Sweet Potatoes
yield: 4 servings
preheat oven to 400 degrees
A savory dish composed of sweet potatoes, sweet onions, chili powder plus salt, pepper and garlic powder. Sweet onions are always my choice for roasting but substitute other onion varieties if you wish.
2 medium to large-ish sweet potatoes
1 medium sweet onion
olive oil for drizzling
1/2 to 3/4 teaspoon 4-1-1 seasoning
1 teaspoon chili powder
Prepare a large baking sheet by covering in aluminum foil. Spray foil with non-stick spray. Set aside.
Peel sweet potatoes if desired. I leave on the skins because I’m wild like that. Slice sweet potatoes 1/4 inch thick in any shape you wish.
Add sweet potatoes to prepared baking sheet.
Peel and slice onions in 1/4 inch half moons.
Drizzle enough olive oil over vegetables to coat. Sprinkle with 4-1-1 seasoning and chili powder. Toss to coat well. Arrange in a single layer.
Bake in preheated 400 degree oven for 45 minutes or until bottom side starts to brown.