Spicy Sweet Potato Rounds with Caribbean Dip
Ingredients
SWEET POTATOES
- 2 tablespoons olive or vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 ⁄2 teaspoon salt
- 1 ⁄4 to 1⁄2 teaspoon ground red pepper cayenne
- 11 ⁄2 lb sweet potatoes 3 medium, peeled, cut into 1⁄2-inch slices
CARIBBEAN DIP
- 1 ⁄3 cup sour cream
- 1 ⁄3 cup mayonnaise
- 3 tablespoons chopped green onions 3 medium
- 3 tablespoons chopped fresh cilantro
Instructions
- Heat oven to 425°F.
- Spray cookie sheet with cooking spray.
- In gallon-size resealable plastic bag, mix oil, cumin, cinnamon, salt and ground red pepper.
- Add potato slices to bag.
- Seal bag; shake well to coat.
- Spread potatoes in single layer on cookie sheet.
- Bake 20 minutes.
- Turn potatoes; bake 10 to 15 minutes longer or until golden brown and tender.
- Meanwhile, stir together dip ingredients.
- Serve dip with potato rounds.
Notes & Wine Advice
Sweet potatoes come in all sorts of shapes; for easiest slicing, avoid those that are irregularly shaped.
Nutrition values
Calories: 140 kcal