Go Crazy Sweet Potatoes

If you’ve ever had something so scrumptious in your mouth that you kept involuntarily putting your fork down to make stop time, you will understand why this recipe tops them all. It’s easy, takes about 30 minutes, and it will make everyone moan with delight at the table.

My vote for the best sweet potato recipe anywhere on earth.

This isn’t your ordinary brown sugar glazed sweet potatoes. The secret ingredients are lime, cayenne, and maple syrup.

Like most of my recipes, this doesn’t call for exact measurements. The glaze depends upon how many sweet potatoes you’re cooking, and that depends on how many people you’re serving. This recipe here is for one large sweet potato that will serve two portion-conscious adults.

Cut the sweet potato into one-inch cubes. Put in a bowl, and toss with olive oil, white pepper, cayenne, and salt.

Add enough cayenne, white pepper, and salt at this stage as you won’t add any later.

Heat oven to 450 degrees.

On the stove top, heat a cast iron skillet over medium-high heat with about a tablespoon of olive oil. when you can see the oil heating up (if you look carefully, it will be slowly moving), add the potatoes and start searing the pieces in the pan, about 10 minutes. The stove top step is to start caramelizing, not to cook the potatoes through.

When sufficiently golden on each side, place in the oven and cook 10 minutes. Remove and add about a tablespoon or two of butter, about a quarter cup of brown sugar and maple syrup. Cook another 10 minutes, stirring a few times in between. Check to make sure a fork tine easily slips in the larger pieces of potato. If they are done, remove from oven.

The final step is the most important as it balances the entire dish. Cut a lime into quarters. Squirt a quarter of the lime over the potatoes, and stir. Squirt another quarter of the lime over the potatoes, and stir again. Voila!

My brother-in-law does not care for sweet potatoes and was reluctant last Christmas to try them. He said, “Actually, these are really good.” If that doesn’t convince you, you’ll have to make the recipe for yourself.