Grapefruit//Pamplemousse

Tag: spicy

Amazing Roasted Sweet Potatoes

So I made the best sweet potatoes I’ve probably ever had today. They are spicy and sweet and get stuck in your teeth in the good way.

Sweet Potatoes

Three bouts of inspiration for them:

  1. Spring has sprung on Long Island. We’ve had some pretty awesome weather, which has inspired me to use the grill. Daylight savings time, which as a concept I hate, is actually pretty cool when you work 9-to-5[ish] and want to grill after work. Grill => burgers => potatoes.
  2. I was watching Sara’s Weeknight Meals the other day and saw her make some pretty great looking¬†burgers and sides and was inspired. While the fries/chips from The Dandelion looked pretty killer, I served similar spinach turkey burgers with amazing roasted sweet potatoes.
  3. I was looking for a recipe for sweet potato oven fries the other day. I find most oven fries really kind of bleh. They’re wannabe fries, and I didn’t want wannabes. I tried my usual sources including Cook’s Illustrated and Serious Eats, but nothing really caught my eye. Then I found this, made it, loved it, but ultimately decided they would be better as roasted potatoes instead of pretending to be fries. Wannabes.

I’d like to write up my burger recipe as well as my special sauce recipe, but time is short and these sweet potatoes are better anyway.

Amazing Roasted Sweet Potatoes
Print Recipe
Spicy roasted sweet potatoes adapted from Minimalist Baker's Cajun Baked Sweet Potato Fries.
Servings Prep Time
3 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
3 people 10 minutes
Cook Time
40 minutes
Amazing Roasted Sweet Potatoes
Print Recipe
Spicy roasted sweet potatoes adapted from Minimalist Baker's Cajun Baked Sweet Potato Fries.
Servings Prep Time
3 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
3 people 10 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Place a large cast iron skillet in the oven. Preheat oven & skillet to 375F.
  2. Cube up potatoes. Toss in a large bowl with everything but the cilantro. Toss until you think everything is evenly distributed and then toss again. It's worth it.
  3. Once the oven is up to temp, pour the potatoes into the skillet and roast for about 20 minutes. Toss around and then roast for another 20 minutes. It won't hurt to toss again go up to another 20 minutes.
  4. Toss potatoes with chopped cilantro and serve.
Recipe Notes

Please use a cast iron skillet. Please. It's so worth it.

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Chicken Lettuce Wraps with Pineapple and Sriracha-Pimenton Sauce

Wow. That title is a mouthful, but I didn’t think ‘Chicken Lettuce Wraps’ was detailed enough and then…well…where does one stop?

This past Sunday I cooked a whole chicken on my charcoal grill¬†at my parents’ house for supper for the family. My mom likes to invite me over for dinner, only to then request that I cook dinner for her. Sneaky. While the grill was fired up and I had time on my hands, I also cooked a few bone-in skin-on chicken breasts to eat this week. When I think of it, I like to batch cook like this to make it easier during the week. Firing up the charcoal grill to cook one chicken breast on Tuesday night is just a non-starter.

I got home from work tonight and did a little yard work. I am plagued by wisteria vines. They are proving to be quite the capable foe. I will overcome. So anyway, after a bit of weeding, I wasn’t sure what I wanted to do with my chicken. I was in the mood for something spicy, but don’t have a lot of groceries on hand, so options were limited. Lettuce wraps are often my go-to, and tonight they were definitely my backup plan if I couldn’t think of something better. It started coming together in my head slowly. Lettuce wraps. Chicken. Spice. Something creamy. Something sweet. I opened the fridge and saw pineapple. Then got to thinking about chipotle mayo. But I don’t have any chipotles! Dang. Ok, ok. I can work around this. How about sriracha with smoked paprika? That’ll get me pretty close, right? Right. So that’s how it happened. And it was mighty fine.

Also, might need to get this for my sister! Her birthday is coming up…

Chicken Lettuce Wraps with Pineapple and Sriracha-Pimenton Sauce
Print Recipe
Servings
1 person
Servings
1 person
Chicken Lettuce Wraps with Pineapple and Sriracha-Pimenton Sauce
Print Recipe
Servings
1 person
Servings
1 person
Ingredients
Sauce
Servings: person
Instructions
  1. Arrange the lettuce leaves on a plate, shiny sides up so they are like cups or boats
  2. Fill each leaf with a few pineapple chunks and the shredded chicken
  3. Combine all of the sauce ingredients in a small bowl and whisk (I use a fork) until smooth
  4. Drizzle sauce over lettuce wraps or use as a dip
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