Dana Treat – Treat Yourself

Catering a Party

Posted December 14, 2008

Spicy Sweet Potatoes with Lime
Adapted from Martha Stewart’s
The New Classics
Serves 6

4 medium sweet potatoes (about 2 1/2 pounds), scrubbed well
2 tbsp. olive oil

2 tsp. ground cumin

1 tsp. hot paprika (
DN: I used pimenton, or smoked paprika)
1 tsp. ground ginger

Coarse salt and freshly ground pepper

Lime wedges for serving

Yogurt Dipping Sauce (recipe follows)

1. Preheat oven to 400 degrees. Heat a baking sheet in the oven until hot, about 15 minutes. Meanwhile, slice the sweet potatoes in half lengthwise; slice each half into three wedges. Place in a medium bowl and toss with the oil, cumin, paprika, and ginger. Season with salt and pepper.

2. When the baking sheet is hot, remove from the oven. Arrange the sweet potatoes in a single layer on the sheet. Return to the oven; cook until the potatoes are crisp and golden on the bottom, about 15 minutes. Turn and continue cooking until golden all over, about 15 minutes more.

3. Remove from the oven; season with salt and pepper. Serve with limes and the sauce.

Yogurt Dipping Sauce
Makes about 1 cup

1 cup plain yogurt (DN: Lowfat is fine.)
3 tbsp. roughly chopped cilantro

2 tbsp. chopped toasted walnuts

1 tbsp. fresh lime juice

tsp. ground cumin
Coarse salt

Combine all the ingredients in a small bowl. Cover with plastic wrap, and refrigerate until ready to use. Can be made 2 days ahead.

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