eat make read

Ohhh the joys of turning on the oven and enjoying the heat that comes out of it. I’m thinking back to those summer months when the thought of adding more heat to our apartment not an option, but with winter weather comes all sorts of baking and roasting. I’m loving it. In addition to the coziness, I like the laziness of it. I mean, there’s very little effort involved in many of the things I make this time of year, yet they still taste awesome. That’s my kind of food. Last week, after a long day at work I made these sweet potato crisps and they were so good I had to make them again so I could share them with you. Easy + delicious = awesome.

Sweet potatoes are one of my favorite vegetables—their sweet flavor and smooth texture are a win/win in my book. Often I’ll whip up sweet potato fries, but I was looking for a bit of a change, something with a little spice. I remember seeing a recipe (but I can’t remember where) that paired sweet potatoes with cinnamon and cumin, which sounded pretty awesome to me. So after peeling and slicing a few potatoes, I tossed them with a little olive oil, then mixed together some cinnamon, cumin and salt and sprinkled it over top. I popped them in the oven for about 20 minutes, then flipped the over, sprinkled more spices and baked them until they were crisp—if you’re slicing style is anything like mine (uneven), some will be a little crisper than others.

After pulling them out of the oven, I let them cool a bit while I made a super easy dipping sauce. I’m a big fan of using greek yogurt as a dipping sauce—it adds a bright, cool flavor that contrasts these crisps nicely. For this one, I simply zested half a lime, squeezed a little juice and combined them with a few spoonfuls of yogurt.

The result is a warm, spiced crisp that has the expected slight sweetness from the sweet potato but is punched up by the flavors from the cumin and cinnamon. Dipped in the lime yogurt dipping sauce, it’s like a party in your mouth. And as I mentioned earlier, it’s simple stuff with big flavor.

spiced sweet potato crisps with lime yogurt dipping sauce
makes 4 servings

2 medium sweet potatoes, peeled and cut into 1/4″ slices
2 teaspoons ground cumin
1 teaspoon cinnamon
2 teaspoons salt, preferably maldon (if using kosher reduce to 1 teaspoon and taste, adding more if desired)
1 Tablespoon olive oil

lime yogurt dipping sauce
2 Tablespoons plain greek yogurt
zest of half a lime
1 teaspoon fresh lime juice
Preheat oven to 350°.

1
Combine ground cumin, cinnamon and salt in a bowl.

2
Place sweet potato slices on a rimmed baking sheet and toss with olive oil. Gently sprinkle half the spices over the potatoes and place in oven for 20 minutes.

3
Flip the sweet potatoes and sprinkle the remaining spices over top. Bake for another 15-20 minutes, until golden and fairly crisp. Some may be slightly softer than others, but the goal is to have a crisp round.

4
To make the dipping sauce, simply combine the yogurt, zest and lime juice in a bowl.