At the risk of becoming a recipe blog

I have another recipe to share. This one I found on the package of sweet potato spears. Check your grocery produce section where they have the packaged broccoli florets, cauliflower florets, broccoli slaw, etc, and see if they have any peeled sweet potatoes. That is where I happened upon these, and it really saves time not having to peel the sweet potato yourself. However, you could peel and then dice the potatoes and they would work just as well.

So here is the recipe:

Roasted Spiced* Sweet Potatoes

• 8 oz sweet potato spears (or ~1-2 sweet potatoes, peeled and cut)
• 1 Tbsp olive oil
• 1/2 Tbsp lime juice, fresh
• 1 clove garlic, minced
• 1/2 tsp chili powder
• 1/2 Tbsp spicy brown mustard
• 1/4 tsp ground black pepper
• 1/2 tsp salt

Preheat oven to 400 degrees. In a large bowl, stir together all ingredients except the sweet potatoes. Add sweet potato spears and stir until evenly coated. Arrange potatoes in a single layer on a large baking sheet. Bake 15 minutes at 400 degrees, stirring half-way through cooking time until crispy and brown. Then turn potatoes over, and continue to bake for 10 more minutes, until crispy and brown.

*The original recipe called for red pepper flakes and cayenne pepper. The first time I made it I added these ingredients and it was way too hot. So hot that I couldn't serve them to the boys and Brent's and my taste buds were numb for days due to the heat!