Chipotle Sweet Potatoes

Continuing with the theme of foods I've only discovered in the past few years are sweet potatoes.  Growing up, I can't recall them ever entering our house.  Not even in the ubiquitous form of sweet potato casserole with marshmallows.

Through a combination of food magazines, food blogs, and roommates, I met sweet potatoes and fell utterly in love.  Especially when roasted in the oven with spicy chipotle chile powder.  It's so easy, so nutritious, and so flavorful, it's become a staple in my apartment, especially when served with curry ketchup or balsamic glaze.

Chipotle Sweet Potatoes
A spicy and versatile dish perfect year-round.

Ingredients:
2-3 medium sweet potatoes
Olive oil
Chipotle chile powder, to taste (I use about 1 tbsp. for 3 potatoes)
Pinch of cayenne chile powder
Kosher salt, to taste (I use just under 1 tsp. for 3 potatoes)

Preparation:
Heat oven to 375 degrees Farenheit.

Peel sweet potatoes and chop into roughly 1-inch cubes.  Toss in enough olive oil to lightly coat (about 1 tbsp. for 2-3 potatoes).  Sprinkle with chipotle chile powder, cayenne chile powder, and kosher salt.  Toss to evenly coat the potatoes.

Bake until the potatoes are easily pierced by a knife, about 25-40 minutes, tossing every 15 minutes or so.

My favorite ways to eat chipotle sweet potatoes:

--As a side dish, served with a hefty dose of curry ketchup (Mix 1/2 tsp. red curry paste with a 1/2 tsp. water until it forms a slurry.  Stir into 3-4 tbsp. ketchup.)

--Or drizzled with balsamic glaze

--Inside a soft corn tortilla with black beans, grated cheddar or monteray jack, pickled jalapeno slices, and plain Greek yogurt or sour cream

--Mixed with cooked quinoa and dried cranberries, with a splash of apple cider vinegar and olive oil

--I haven't tried it yet, but I suspect these would pair wonderfully with a raw kale salad, apple cider vinaigrette, and crunchy apple chunks.