Thanksgiving: Yummy Roasted Sweet Potatoes
I made roasted sweet potatoes for Thanksgiving. I peeled and cut the sweet potatoes into cubes, tossed with olive oil and a mixture of ground ancho chili pepper, cumin, garlic powder, onion powder, freshly ground black pepper, and kosher salt, and then roasted it in a 350-degree oven for about 50 minutes.
They were delicious. However, most of my family thought they were way too spicy. I specifically used ancho chili because it's one of the milder chilies with very little heat. To me, they were barely spicy; I would have said not at all spicy, but, having been told the sweet potatoes had "too much kick," I tasted again and detected a very slight kick. At least elsbon said they were good, and illyaa and I enjoyed them.
Next time, I'll use cumin with no chili and see if they still say it's too spicy. ;-)
They were delicious. However, most of my family thought they were way too spicy. I specifically used ancho chili because it's one of the milder chilies with very little heat. To me, they were barely spicy; I would have said not at all spicy, but, having been told the sweet potatoes had "too much kick," I tasted again and detected a very slight kick. At least elsbon said they were good, and illyaa and I enjoyed them.
Next time, I'll use cumin with no chili and see if they still say it's too spicy. ;-)