Maple syrup and butter of a similar part put fresh basil chops a little by little, here it is the simplest for various dishes of pork chops, chicken, salmon, or sweet potato as here I will make delicious toppings. Preparation is easy, but the result is delicious, delicious, rich and silky drizzle to taste dry dry roast potatoes.
For casual, everyday meals and elegant holiday dinners, there is a simple fit.
6 people
material
- 1/2 TSP coriander
- 1/2 tsp Chilli Powder
- 1/2 tsp Garlic in granular (or garlic powder)
- Cinnamon 1/4 tsp
- 1/4 tsp cayenne powder
- Sea salt
- Freshly ground black pepper
- Three medium-size sweet potatoes (5 to 6 inches in length, about 2 1/2 pounds), peeled
- 2 tablespoons unsalted butter
- 2 maple syrups
- 1 cup of fresh basil
Preparation
- Preheat the oven to 425 ° F.
- Arrange the parchment in a large shallow baking pan. (Potatoes may stick to aluminum foil.
- Put the first 5 ingredients (through Cayenne) in a small bowl and season with salt and pepper.
- Cut the peeled sweet potatoes in half. Cut each half into 8 wedges of about 1/2 inch thick.
- Put the dent into a big bowl and atomize it with olive oil. Throw to the coat.
- Rub the spices on the potatoes, shake well (or rub your fingers) and coat completely.
- Spread a uniform layer of potatoes on top of the prepared pan.
- Roast soft, light and burnt, turn around halfway for 25-30 minutes.
- On the other hand, heat a small frying pan at low temperature and add butter. Once the butter melts, please add maple syrup and season with salt and pepper. Mix well and mix.
- Cover and simmer for 3 to 4 minutes until it gets hot and begins to foam. Take it out of heat and stir the basil.
To serve, put the sweet potato wedge in the serving bowl and atomize it with maple butter sauce. Or, divide between 6 plates and hand the source of the table.
