CHILI-GARLIC ROASTED SWEET POTATOES

This is a recipe I got  from Eating Well a few years ago. The note about the pepper is mine.

• 1 1/2 pounds sweet potatoes, scrubbed (and peeled, if desired), cut into 1-inch wedges or pieces
• 4 teaspoons 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- I use freshly ground black pepper)

1

Position rack in lower third of oven; preheat to 450°F.

2

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

3

Spread the potatoes evenly on a rimmed baking sheet.

4

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

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

Note: Sweet potatoes are recommended over Irish or white potatoes for diabetics.