• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, E
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) sweet potatoes, scrubbed (and peeled, if desired), cut into 1-inch wedges or pieces

  2. 4 teaspoon(s) extra-virgin olive oil or canola oil

  3. 1 tablespoon(s) chile-garlic sauce (see Tips & Techniques)

  4. 1 tablespoon(s) reduced-sodium soy sauce

  5. 1/8 teaspoon(s) ground white pepper

  6. 1 pound(s) chili , fresh or dried

  7. 8 whole(s) garlic

  8. 4 tablespoon(s) white vinegar , distilled is ok

  9. 1 teaspoon(s) salt

  10. 1 tablespoon(s) sugar

Instructions Jump to Ingredients ↑

  1. To create Chili Garlic Sauce: Roughly chop chilies if using large peppers, if starting with dried chilies, soak them for 30 min in water. Save the water. Place chilies, garlic, vinegar, salt, and sugar in a good processor or blender and pulse until coasely pureed. Adjust sugar, salt, and vinegar to taste. Transfer to a small sealable jar and refrigerate.

  2. Position rack in lower third of oven; preheat to 450°F. Combine oil, chile-garlic sauce, soy sauce, and white pepper in a large bowl. Add sweet potatoes; toss to coat with the seasoning mixture.

  3. Spread the potatoes evenly on a rimmed baking sheet.

  4. Roast, stirring once or twice, until the potatoes are tender and browned, 20 to 25 minutes.


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