BBQ Rubbed Sweet Potatoes
- Active Time 10m
- Total Time 1h 30m
Recipe courtesy of Executive Chef Bob Martin
Wildfire, Chicago, Illinois
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2 teaspoons barbecue 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
Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil.
In a medium bowl, mix together the paprika, chili powder, barbecue spice, garlic powder, cumin, poultry spice, salt, oregano and onion powder.
Wash each sweet potato thoroughly under cold running water. Carefully pierce each potato, 4-5 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 Publisher. All rights reserved.
nutrition information per serving
288 calories; 12g total fat; 31mg cholesterol; 900mg sodium; 46g carbohydrates; 5g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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