Wednesday, July 21, 2010

Moroccan Sweet Potato Crisps

Another part of Monday night's meal! Coming in at only 220 calories, a new spin on preparing this orange little tater, I give you Moroccan Sweet Potato Crisps!

This was incredibly simple to make: prep time took all of 10 minutes, cook time between 15 - 20 minutes. It paired fabulously with the lemon green beans and a store bought garlic and herb pork tenderloin.
Grocery Needs:
2 sweet potatoes (long and thin, easier to slice and most equal in size)
Vegetable oil spray
1 tablespoon of butter
1 teaspoon of ground ginger
3/4 teaspoon of coriander
1/2 teaspoon of cumin
1/4 teaspoon of cinnamon (or All Spice - I thought I had cinnamon but didn't)
1/4 teaspoon of tumeric
1 tablespoon of brown sugar

Additional Needs:
Knife and cutting board
Potato peeler
Aluminum foil
Cookie sheet
Small mixing bowl
Spoon or pastry brush

First, pre-heat your oven to 400 degrees - or, go outside at 5:00 pm and the sidewalk should do the trick in this Texas heat...

Next, take cookie sheet and cover it in aluminum foil, then spray a light coat of vegetable oil across to prevent your future taters from sticking.

Go ahead and skin the potatoes so all you see is orange. Wash and then begin chopping them to 1/4 - 1/2 an inch thick, but dispose of the ends.

Take the butter and set it in your small mixing bowl, heat in the microwave for about 10 seconds - another 10 if it hasn't melted after the first attempt. Add your brown sugar, then ginger, coriander, cumin, turmeric then cinnamon (or All Spice) to the butter. Mix it all together and taste - at this time, I added a bit more ginger.

Arrange your sweet potato slices on the foil...

...and apply your Moroccan spice mixture to the tops of the sweet potatoes. I used my pastry brush to do this, but very accustomed to spooning it on as well.

Once you have slathered the goodness over top each slice, go ahead add another sheet of aluminum foil to cover, so they crisp and cook faster.

Pop these suckers in the oven for 15 minutes. The original recipe said 30 minutes, I was hungry and the rest of my food was ready so checked it after 15 and they were tender and crisp to me! Do not be alarmed if the bottoms are slightly "burnt" looking, they aren't really and add the crisp aspect.

After this, I don't think I'll make regular roasted potatoes again! These are healthier for you and taste amazing.

The finished product of Monday's dinner!

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