Orange Cardamom Roasted Sweet Potatoes

By • January 30, 2011 • 28 Comments



Author Notes: Back in December I dusted off my dehydrator intending to make aargersi's "Trio of Citrus Salts". I had received a large fruit basket for Christmas and didn't want it to go to waste. Though I dried the citrus, I never made the salts for one reason or another. Today I was inspired to make a blend with orange and cardamom. This really kicked up our roasted sweet potatoes and would probably be great on grilled fish or roasted duck as well. - nannydebnannydeb

Food52 Review: I was very excited to test nannydeb's sweet potatoes, and my only regret is that I didn't make twice as much--I could have eaten it for days. I did not dehydrate the orange--I used the grated zest with my spice blend as she suggested as an alternative. And I made half with cardamom and the other half with cinnamon (which my husband prefers)--both ways were really delicious, and even better was eating the potatoes spiced with both cardamom and cinnamon. We served them with roast chicken and it was a perfect side dish--one that I am sure I will make again and again. I highly recommend this recipe as an Editors' Pick.
drbabs

Serves 4

Orange Cardamom salt blend

  • 1 orange, thinly sliced
  • non stick spray
  • 1 teaspoon cardamom seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon coarse sea salt
  1. If not using a dehydrator, preheat the oven to 200 degrees.
  2. Spray a baking sheet with non stick spray. Spread the orange slices over the sheet and bake for 5-6 hours or until dried. Remove any seeds.
  3. Store in an airtight container.
  4. In a spice grinder, combine one dried orange slice, the cardamom, black peppercorns and coarse salt. Pulse until all are ground.

Roasted Sweet Potatoes

  • 2 pounds sweet potatoes, peeled and sliced 1/2 inch slices
  • olive oil for drizzling
  • honey for drizzling
  1. Preheat the oven to 400 degrees.
  2. In a large bowl, toss the sliced sweet potatoes with a little olive oil. Add the orange cardamom salt and toss well.
  3. Spread the sweet potatoes onto a large baking sheet.
  4. Bake for 20-25 minutes, stirring after the first 10 minutes. Bake until potatoes are soft.
  5. Drizzle the potatoes with a little honey and serve.
Jump to Comments (28)

Tags: sweet and savory

Comments (28) Questions (0)

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about 1 year ago Luana Kreifeldt

I will make this tomorrow for dinner guests. I am upset that I gave my dehydrator to my daughter-in-law. Wish me luck.

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over 3 years ago Fran McGinty

well the tea comment was an afterthought. I have never dried food in the oven so this is a whole new technique for me. Woo Hoo I am going to go crazy with this.

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over 3 years ago Fran McGinty

I want to try to dry strawberries and mango add the orange rind and make a summer tea.

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over 3 years ago nannydeb

Tee hee, I should have read this before I commented below!

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over 3 years ago Fran McGinty

I do not have a dehydrator but I baked the slices in the oven. I loved this. I also wound up making Blood Orange Salad with Olives and decided to roast the peel that I would have thrown out. I processed the peel and I have been using it in various dishes but I roasted a chicken and sprinkled it on the chicken with garlic and rosemary came out great. Thank you for this recipe.

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over 3 years ago nannydeb

I'm so glad you liked it! The possibilities are endless! You could use the dried orange rind in tea also.

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

I made these last night - YUM!!!!!

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over 3 years ago dymnyno

This sounds so good...I'm mad that I did not start drying the oranges 6 hours ago!!

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over 3 years ago nannydeb

Thanks! aargersi uses zest in some of her salts and says it works too (if you can't wait)...

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Oh this is perfect. It would be so easy to make this and the other citrus salts when I make my crispy spice-brined nuts, as they too require a slow oven for a long time. What a great recipe. I'm definitely making these, soon!! ;o)

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over 3 years ago nannydeb

Thanks to aargersi for the inspriring Citrus Salt recipe! Now I want to try all sorts of combinations!

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over 3 years ago nannydeb

inspiring, that is...

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over 3 years ago Table9

You read my mind!

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over 3 years ago nannydeb

Great minds think alike?

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Great idea, nannydeb!

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over 3 years ago nannydeb

Thanks!

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

I am making these Wednesday!

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over 3 years ago nannydeb

Let me know how you like them!

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over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This sounds so good!!

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over 3 years ago nannydeb

Simple, but good!

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over 3 years ago TheWimpyVegetarian

Love this!

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over 3 years ago nannydeb

Thanks!

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over 3 years ago gingerroot

YUM! Sounds delicious.

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over 3 years ago nannydeb

thanks!

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over 3 years ago Sagegreen

Love the savory, salty and sweet combination.

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over 3 years ago nannydeb

Thanks! The honey should be "optional" since the sweet potatoes already add the sweet factor.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Sounds great!

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over 3 years ago nannydeb

Thanks! It was great with aargersi's Slow Roast Duck!