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BBQ Rubbed Sweet Potatoes

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Source: Burt Wolf's Local Flavors, Chicago

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Rating:

Reviews: 1 See Reviews

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Active Time:  10 Minutes
Total Time:  1 Hour 30 Minutes
Yield:  Serves 4

Recipe courtesy of Executive Chef Bob Martin
Wildfire, Chicago, Illinois

RECIPE INGREDIENTS

2 teaspoons paprika

2 teaspoons chili powder

2 teaspoons BBQ spice

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon poultry spice

1 teaspoon salt

1 teaspoon dried oregano

1/2 teaspoon onion powder

4 medium sweet potatoes

4 tablespoons salted butter

4 tablespoons light brown sugar

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DIRECTIONS

Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil.

In a medium bowl, mix together the paprika, chili powder, BBQ spice, garlic powder, cumin, poultry spice, salt, oregano, and onion powder.

Wash each sweet potato thoroughly under cold running water. Carefully pierce each potato, 4 to 5 times, with the tip of a small knife or the tines of a fork. With the sweet potatoes still wet, dredge each potato into the spice rub and place on the prepared baking sheet.

Bake the sweet potatoes for about 1 hour 20 minutes, or until they are very tender when pierced with a fork. To serve, split each potato open, lengthwise, and dollop each with 1 tablespoon of butter and 1 tablespoon of brown sugar.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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Southern Accent: Sweet Potato Sides

Nutrition Facts per Serving
Yield: Yield: Serves 4

Calories:

288

Fat. Total:

12g

Fiber:

Carbohydrates, Total:

46g

Sodium:

900mg

% Cal. from Fat:

38%

Cholesterol:

31mg

Protein:

Spotlight Recipe Review

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Rating:

by: Kymberly, IA

Reviewed: 01/29/2009

Absolutely fabulous!

See all of Kymberly's reviews »

I had a side dish similar to this in Oak Park, IL. I have been searching for a recipe so that I can recreate it at home; this one sure is close! I topped it with sauteed onions, mushrooms and reduced-fat cheddar cheese. It was a great vegetarian entree!

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