Surprisingly I tasted this dish at an all-you-can-eat Brazilian Steak house in Jerusalem, but thought it would be just perfect for my little
bit country menu - especially when I saw the bottle of Chili-Garlic sauce on the shelf at my local market. A blend of ground chilies, garlic
and vinegar, Chili-Garlic Sauce can usually be found in the Asian section of larger supermarkets (and apparently small Israeli markets as
well) and will keep for up to 1 year in the refrigerator after opening.
- Cook Time
- Prep Time
- 8 ServingsServings
- 4 pounds sweet potatoes, peeled and cut into 1-inch cubes or into thin slices
- 1/2 cup olive oil
- White pepper
- 1 cup Chili-Garlic Sauce click for homemade
1 Preheat oven to 400°F.
2 Spread sweet potatoes evenly on two rimmed baking sheets. Toss with oil and sprinkle with pepper. Roast for 10 minutes.
3 Pour chili-garlic sauce over potatoes. Roast another 10 minutes or until potatoes are tender and browned.