Side Dishes

Home of Ontario Sweet Potatoes & Round Plains Plantation Bakery

Roasted Sweet Potato Spears with Pineapple

  • Preheat oven to 375 degrees Fahrenheit.
  • Wash and dry sweet potatoes.
  • Cut each potato lengthwise into 8 wedges.
  • Spray a baking sheet (one with sides) lightly with cooking oil spray.
  • Arrange potato wedges in a single layer on the cookie sheet and place in the center of the over.
  • Bake 15 minutes, turn wedges over, bake 15 more minutes or until fork-tender and golden brown.
  • Sprinkle lightly with salt and cayenne pepper, if desired.
  • Transfer to platter and spoon salsa over wedges.
  • Serve immediately.
  • For the salsa:
  • Pour the pineapple chunks and their juice into a non-reactive bowl (if the chunks are large, cut them in half).
  • Stir in the red bell pepper, onion, parsley and lemon juice.
  • Add a pinch of salt to taste.
  • Chill.
  • Makes 4 servings