Roasted Sweet Potato Spears

This is one of my all-stars of the cheap, plant-based, and delicious recipe collection. I make these for a main dish even, with a big green salad, fresh bread, or fruit on the side. If you’re in a hurry, it’s honestly delicious to just toss some quickly-cut sweet potato wedges with olive oil, salt and pepper (no measuring) and pop them in the oven for 20-25 minutes. Many kids like that better than this spicy version.  If you want to wow your family with flavor and little heat though, this recipe is a wow-er.

Roasted Sweet Potato Spears

3 cups sweet potato spears (just cut up about 3 large sweet potatoes into wedges)

1/4 tsp red pepper flakes

1 tsp chili powder

2 tbsp olive oil

1 tbsp lime juice

1 clove garlic

1/8 tsp cayenne pepper

1 tbsp spicy brown mustard

1/4 tsp pepper

1 tsp salt

Preheat oven to 400 degrees. In a large bowl, stir together all except potatoes and salt.

Add potatoes and mix until evenly coated.

Bake 20 minutes. Turn over and bake 10 min more. Season with more salt if necessary, and serve with ketchup.

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