For a few years now,
a fairly popular meal with my family consisted of baked salmon with a mustard sauce and spicy roasted sweet potato.
I love the spicy sweet potatoes, but they take forever to reach the desired tenderness. Even worse, when the recipe is left to my dad, the sweet potatoes are floating on a lake of oil. Ok, slight exaggeration…but only slight. [Do sweet potatoes float on oil anyway?]
To make this recipe really easy, just make the mashed potatoes. Skip the twice-baked step, because it is totally unnecessary. I only added it because I felt like making the recipe a little fancier, for those of you who are concerned with presentation. Besides, ramekins are fun. Even the word “ramekins” itself is fun! The twice-baked step does provide a pleasing crust on the top of the potatoes, in case you were wondering.
I did not include amounts on the spices because you really need to play around with the recipe and taste-test it to find your desired level of spiciness. Some people can barely handle any chili powder, and others prefer their sweet potatoes to have the ability to burn through asbestos. [Different kind of ‘burn’, I know, I know.] To each their own.
2 medium sweet potatoes, peeled and diced
2 tsp olive oil
Heat the oven to 400oF. Bring a pot of water to a boil over high heat on the stove. Add the diced sweet potato to the boiling water, and boil until soft, or about 10-15 minutes. Drain the sweet potato, and mash thoroughly. Mix in the seasonings and olive oil, then spoon into ramekins. Place ramekins on a baking sheet, and place in oven. Bake for approximately 25 minutes, or until the tops are slightly browned. Enjoy!