CHILE-GARLIC ROASTED SWEET POTATOES

CHILE-GARLIC ROASTED SWEET POTATOES



1-1/2 lbs. sweet potatoes, scrubbed (and peeled, if desired) cut into 1-inch wedges or pieces
4-teaspoon extra-virgin olive oil or canola oil
1 tablespoon chile-garlic sauce (see Note)
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon ground white pepper


Note: Chile-garlic salt (also labeled chili-garlic sauce, or paste) is a blend of chilies, garlic and vinegar. It can be found in the Asian section of large supermarket and will keep for up to 1 year in the refrigerator.


Position rack in lower third of oven, preheat to 350^.

Combine oil, chile-garlic sauce, soy sauce and white pepper in a large bowl. Add sweet potatoes; toss to coat with seasoning mixture.

Spread the potatoes evenly on a rimmed baking sheet.

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


Yield: 4 servings, about ¾ cup each.