Wow, these are tasty! A recipe was circulating a while back on these (found here) which look totally delicious. Not having all the ingredients (perhaps, American?) and not wanting to use refined sugar, I created another version.
I roasted these little morsels and when they softened, squashed them down a little. I remember Jamie Oliver used to say that for perfect roast potatoes he would parboil them, jiggle them around in a strainer to rough up the edges and then bake them. The roughed up edges give the potatoes an extra crispy crunchy edge to them. Squashing these worked quite well but next time I think I will do the strainer thing and see if I can rough them up even more 🙂
Anyhow… these are QUITE spicy! So despite my spice picture below the recipe will use less than what I did. My eldest liked them but they were a bit punchy for him.
1 tsp ginger
1 clove garlic, finely chopped/minced
1/2 tsp paprika
1 tsp cumin
1/4 tsp chilli (ground)
1/2 tsp salt
mix spices and stir in 2 T Agave nectar to form a paste. Put aside.
Peel and thickly slice 2 sweet potatoes and either roast or boil until softened but not totally cooked. Place on a baking tray and squash slightly – with the bottom of a plate or the like. Make the paste above and paste on the tops and bottoms of the sweet potato pieces, and bake them in the oven at 200 degrees Celsius until crispy around the edges. Enjoy!