Moroccan Spiced Sweet Potato Wedges

2 large sweet potatoes, skins scrubbed clean, or peeled if desired
2 Tablespoons Extra virgin olive oil
2 teaspoons Organic Ras al Hanout (use a bit more for a spicier dish!)

Kosher salt and freshly ground pepper

Preheat oven to 450 (or 425 convect).  Cut each sweet potato in half crosswise, then cut each half into 8 to 10 wedges.  Place into a large, heavy baking dish, lined with foil if desired.  Drizzle the wedges with olive oil and toss to coat well.  Sprinkle on the Organic Ras al Hanout, salt and pepper to taste, and toss again. 

 Place baking dish in the oven, and roast for about 20 to 25 minutes, tossing gently once or twice while they cook.  The sweet potatoes are cooked when the wedges can be pierced easily with a sharp knife or a fork.  Serves 8

kudos to Sally Mimura Sarin of Great Lakes Tea & Spice Kiosk, West Bloomfield, MI

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