Make Ahead

Orange Cardamom Roasted Sweet Potatoes

January 30, 2011
4 Ratings
Photo by Julia Gartland
  • Serves 4
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. —nannydeb

Test Kitchen Notes

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 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.

What You'll Need
  • Orange Cardamom Salt Blend
  • 1 orange, thinly sliced
  • Non-stick spray
  • 1 teaspoon cardamom seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon coarse sea salt
  • Roasted Sweet Potatoes
  • 2 pounds sweet potatoes, peeled and sliced in 1/2-inch slices
  • Olive oil, for drizzling
  • Honey, for drizzling
  1. Orange Cardamom Salt Blend
  2. Dehydrate the orange slices in a dehydrator following your machine's operating instructions. Or, if not using a dehydrator, preheat the oven to 200° F.
  3. Spray a baking sheet with non-stick spray. Spread the orange slices over the sheet and bake for 5 to 6 hours or until dried. Remove any seeds.
  4. Store in an airtight container.
  5. In a spice grinder, combine one dried orange slice, the cardamom, black peppercorns, and coarse salt. Pulse until all are ground.
  1. Roasted Sweet Potatoes
  2. Preheat the oven to 400° F.
  3. In a large bowl, toss the sliced sweet potatoes with a little olive oil. Add the orange cardamom salt and toss well.
  4. Spread the sweet potatoes onto a large baking sheet.
  5. Bake for 20 to 25 minutes, stirring after the first 10 minutes. Bake until potatoes are soft.
  6. Drizzle the potatoes with a little honey and serve.

See what other Food52ers are saying.

  • krikri
  • Fran McGinty
    Fran McGinty
  • aargersi
  • dymnyno
  • AntoniaJames

Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!

29 Reviews

krikri February 19, 2018
Really yummy. Didn't use the honey. Also, as I was eating it I realised I almost certainly hadn't used 2 pounds of sweet potatoes - I misread and thought it only called for 2 potatoes! But as I love the sledgehammer effect of spices (I love blackened fish/chicken/whatever), I had no problem with what was probably heavier spice than the recipe writer had in mind.
Luana K. July 25, 2013
I will make this tomorrow for dinner guests. I am upset that I gave my dehydrator to my daughter-in-law. Wish me luck.
Fran M. February 15, 2011
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.
Fran M. February 15, 2011
I want to try to dry strawberries and mango add the orange rind and make a summer tea.
nannydeb February 15, 2011
Tee hee, I should have read this before I commented below!
Fran M. February 15, 2011
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.
nannydeb February 15, 2011
I'm so glad you liked it! The possibilities are endless! You could use the dried orange rind in tea also.
aargersi February 3, 2011
I made these last night - YUM!!!!!
dymnyno February 1, 2011
This sounds so good...I'm mad that I did not start drying the oranges 6 hours ago!!
nannydeb February 2, 2011
Thanks! aargersi uses zest in some of her salts and says it works too (if you can't wait)...
AntoniaJames January 31, 2011
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)
nannydeb January 31, 2011
Thanks to aargersi for the inspriring Citrus Salt recipe! Now I want to try all sorts of combinations!
nannydeb January 31, 2011
inspiring, that is...
Table9 January 31, 2011
You read my mind!
nannydeb January 31, 2011
Great minds think alike?
hardlikearmour January 31, 2011
Great idea, nannydeb!
nannydeb January 31, 2011
aargersi January 31, 2011
I am making these Wednesday!
nannydeb January 31, 2011
Let me know how you like them!
mrslarkin January 31, 2011
This sounds so good!!
nannydeb January 31, 2011
Simple, but good!
TheWimpyVegetarian January 31, 2011
Love this!
nannydeb January 31, 2011
gingerroot January 31, 2011
YUM! Sounds delicious.
nannydeb January 31, 2011
Sagegreen January 31, 2011
Love the savory, salty and sweet combination.
nannydeb January 31, 2011
Thanks! The honey should be "optional" since the sweet potatoes already add the sweet factor.
drbabs January 30, 2011
Sounds great!
nannydeb January 31, 2011
Thanks! It was great with aargersi's Slow Roast Duck!