Pumpkin-Pie Spiced Oven-Roasted Sweet Potatoes
- 2-3 Medium Sweet Potatoes (Cut into1" cubes)
- 3-4 tbsp Pecan or Olive Oil
- ~1/2 tsp pumpkin-pie spice
- Kosher salt (A misting of salt is enough to give this dish a lovely sweet-savory flavor, but this is optional, especially if you're observing a low-sodium diet)
- 1
Pre-heat oven to 475*. This will vary by oven, but will probably take about 30 minutes, so plan accordingly.
Peel potatoes (or scrub the potatoes well and leave the skins on) and cut into 1" cubes. Line a cookie sheet with non-stick aluminum foil (or not, but I do this for easy clean-up) and place cut-up potatoes on the cookie sheet. Sprinkle with salt to taste (or not, depending on your preference). Drizzle oil over the potatoes and make sure that they all get nicely coated--this will help make them extra crispy.
Place in pre-heated oven and let them roast for about 20 minutes. At this point, sprinkle the pumpkin-pie spice on the potatoes.
Check the spuds every 5-7 minutes and toss to ensure they're not burning--with all the sugar in the potatoes, this can happen quickly. As the potatoes start to brown, using long tongs, toss the potatoes to keep them moving around and getting coated with the oil.
When the potatoes are brown and crispy on the outside, and tender on the inside, remove them from the oven. Toss them and let them sit for a few minutes before serving.
Watch out! The sugars in the potatoes will get VERY hot! Letting them sit for a few minutes will help, but they'll still be hot.
Nothing goes better with sweet potatoes than pecan oil. Well, ok...maybe marshmallows, but...pecan oil is great with them. Pecan oil isn't available just anywhere, but it's worth the effort. I get my pecan oil from Oliver Farm in Pitts Georgia. They have great service and their oils are super fresh. I get it by the half gallon and use it for everything from roasting, because it has a smoke point of 470*, sautéing and even baking--I made a chocolate cake using pecan oil instead of regular vegetable oil, and it was divine. I also always use it to make cornbread--trust me--you don't even need butter on the cornbread when you make it with pecan oil!
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