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BBQ Rubbed Sweet Potatoes

Source: Burt Wolf's Local Flavors, Chicago
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour 30 Minutes
  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
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
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 288
Fat. Total: 12g
Fiber: 5g
Carbohydrates, Total: 46g
Sodium: 900mg
% Cal. from Fat: 38%
Cholesterol: 31mg
Protein: 3g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Kymberly, IA Reviewed: 01/29/2009
Absolutely fabulous!
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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