Carol was telling me how to make her new favorite sweet potatoes. "Cut them up like Jojos at the convenience store."
Okay, what? Since when has Carol bought Jojos at the convenience store? Also, what was she even talking about?
She meant wedges. Leave the skins on. Toss with olive oil, then salt (plenty) and cumin (generously). Roast at 425 on a parchment-paper-lined cookie sheet for about 50 minutes.
I do mine with a mixture of cinnamon and chili powder. 50/50. yum! I'll have to try the cumin instead.
ReplyDeleteYum! I just bought some purple sweet potatoes. Some may just have to turn into these.
ReplyDeleteLOVE when sweet potatoes are treated in a savory manner!
ReplyDeleteAlso, it's still unclear to me: what are jojos at a convenience store? Maybe a regional thing :)
...they look delicious!
ReplyDelete~Have a lovely day!
I once tried cutting a raw sweet potato. Either I am weak, or my knives aren't sharp enough - probably both - but it was like. a. rock. I haven't tried since. I just boil them or roast 'em whole.
ReplyDeleteLisateresa
We roast sweet potato slices or pieces all the time (ALL. THE. TIME.) but never have I ventured into leaving the skins on them!! I might try it. I always leave skins on regular potatoes, but those skins seem so much thinner!
ReplyDeleteThese are also good with smoky paprika sprinkled on instead of the cumin. Leaving the skin on is vital! -Carol
ReplyDeleteI made these tonight, but a little chili powder instead of cumin and some Crazy Mixed Up salt & freshly ground pepper! I mixed the sweet potato wedges with white potato wedges for hubby who doesn't care for sweet potatoes. So Good!
ReplyDelete