Chili Roasted Sweet Potatoes

Chickpea Masala with Indian Flatbread 2.jpg

Vegetable, Snack/Side, Plant-Forward, Gluten Free, Vegan, Vegetarian

Yield: 100 Servings

Vegetable: ½ cup red/orange

Ingredients

22 pounds Sweet potato (yam), fresh

6 tablespoons Chili, dry powder

3 tablespoons Cumin, ground

1 teaspoon Garlic, granulated

4 teaspoons Salt, kosher

1 cup Canola/olive oil blend

Method

  1. Wash, peel and cut sweet potatoes in a 1-inch dice

  2. Mix together all dry spices and whisk in oil.

  3. Place potatoes in a large bowl, pour oil and spices over and toss to lightly coat.

  4. Transfer spiced potatoes to parchment lined sheet pans in a single layer. Do not overcrowd the potato pieces.

  5. Bake in a 375°F. oven for 15 minutes until the potatoes are tender with crisp brown edges. CCP-Minimum internal temperature should be 140°F. or above. CCP-Hold hot (140°F. or above) for service.

Source: Jeremy West, Greeley-Evans Weld County School District 6