When trying to think of sides for my Jerk Chicken tonight, I knew sweet potatoes would be the answer (alongside grilled asparagus, because grilled asparagus is THE BEST THING EVER). I didn’t want to have them plain, though. I wanted something that would compliment the Jerk Chicken sitting next to it. Because I’m new at Jerk Chicken, I wasn’t too familiar with flavours that would mingle well with it while also being complimentary to the sweet potato. But then it came to me. CUMIN. (Phrasing, Dana). Cumin and cinnamon!
I’m really glad I rocked this concoction, because I can’t imagine anything else going along better with Jerk Chicken then these sweet potatoes. I mean, for a novice like myself anyway. Again, I’m new to Jerk Chicken. I’m sure someone out there could school me with their culinary knowledge on Jamaican cuisine. And hey, by all means, go ahead, mon!
Roasted Sweet Potatoes w/ Cumin!
You will need: (based on one serving, but this could feed two people as a side dish)
- 1 sweet potato, peeled and cubed
- 1 tsp of ground cumin
- 1 tsp of ground cinnamon
- 1 tbsp. of olive oil
- sea salt & ground pepper to taste
- 1 tsp honey
- 1 tsp of Dijon mustard
Preheat your oven to 375 F.
Spread your cubed sweet potatoes in a baking dish. Sprinkle them with the cumin, cinnamon, salt, pepper and drizzle the olive oil on top. Mix until evenly coated.
Place in the oven and let bake for approx. 40 mins. Check on the potatoes and toss them around every ten mins or so.
On the side, mix the honey and Dijon mustard. This step is optional but adds a nice and subtle sweet glaze.
When the sweet potatoes are done, take them out and let them cool for a few moments. Transfer them to a bowl and mix in your glaze.
Toss them to coat evenly and serve.