New Recipe: Rub Roasted Sweet Potatoes & Cranberry Dipby Barbara Fuente on 08/19/12
Just when you think it's safe to put your SJ products back into the cabinet, along comes another amazing use for them! (It's all part of the marketing strategy, you know...) We've come up with this great recipe for roasted sweet potatoes spiced up with SJ Red Devil Rub AND the perfect dipping sauce blending SJ Cranberry grilling sauce with sour cream! Start cooking!
Preheat oven to 450 degrees.
- 5 sweet potatoes, peeled and cut into 1/2 inch strips
- 3 tablespoons olive oil
- 1/4 cup Red Devil Rub (medium or hot)
Place the cut sweet potatoes into a baggie and add olive oil. Seal bag and shake to be sure all potatoes are coated. Spread out onto a cookie sheet sprayed with Pam. Pop into the oven at 450 degrees and roast for about 20 minutes - checking every 10 minutes and turning until sweet potatoes are cooked through, browning and becoming crispy. During the last 5 minutes of cooking, sprinkle Red Devil Rub onto the sweet potatoes - making sure to coat well.
To make the dip, mix 1/3 cup of Cranberry Grilling Sauce & Marinade into 1 cup of sour cream. Add a pinch of salt to taste - mix well, top off with a sprinkle of Red Devil Rub and serve with hot, spicy Rub Roasted Sweet Potatoes for a perfect side dish to any meal. Check out photos on the Spanish Jack's Facebook page - mmmmmm! Viva la Spanish Red Devil!