My mom had never had sweet potatoes and that needed to be changed. This is more of a fall menu, perfect on a crisp October evening, but since my mom was visiting, August just had to do. This meal would pair well with a nice red or even with some pumpkin beer. I hope you all enjoy this meal–I know my mom loved it !
Blackberry Balsamic Sauce:
1 pint of fresh blackberries
1 Tbsp water
1 Tbsp good quality aged balsamic vinegar
1 sprig fresh rosemary
optional – about 2/3 tsp cornstarch in 1 Tbsp water
Sprinkle with salt pepper and Chinese five spice and grill till cooked through.
2 pounds sweet potatoes, about 3 large ones
1/4 cup olive or other vegetable oil
1-2 Tbsp brown sugar
1 Tbsp salt
1-2 Tbsp spice or spice combination of your choice: chipotle powder.
Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.)
Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into cubes.
Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices.
Spread the sweet potatoes out in a single layer on a baking sheet; the oil they are coated with should keep them from sticking to the pan. If you are trying to cut fat, reduce the oil to 2 Tbsp and use a non-stick coating on the baking sheet.
Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.