Roasted Sweet Potato Wedges with Chili

• 2 to 3 medium sweet potatoes
• 
  
• 1/2 tsp coarse salt 
  
  
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp ground pepper
• 2 tbsp olive oil
• Optional:  lime, cut into sections for squeezing over


1. Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper.
2. In a small bowl, combine the salt, chili and garlic powders, and pepper.  Set aside.
3. Cut each potato in half widthwise, then cut each half into 8 wedges.
4. On the prepared pan, toss potatoes with oil, then the spice mixture until coated. Arrange wedges, cut sides down.
5. Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.  They will not be crisp but still yummy!
6. Serve with lime sections.  Squeeze on the potatoes for a nice tang.

Sweet Spiced Nuts

These are so addicting!  If they are out, it is so easy to grab a handful and munch, then go back for another handful!  Keep them in an airtight container, and they will keep for a few weeks.  They are a great gift in an attractive glass jar, tied with a festive ribbon.

1/4 C butter (1/2 stick)

1/3 C dark-brown sugar

1/2 C white granulated sugar

1/2 tsp kosher salt

1 tsp ground cinnamon

1/4 tsp nutmeg, chile powder, ground cumin*

1/8-1/4 tsp smoked paprika, cayenne pepper, and/or black pepper*

1 pound walnut or pecan halves (about 5 cups)

1 egg white, room temperature

1 tablespoon water

Preheat oven to 325°F.  Line a 13”x18” sheet pan with heavy duty foil. Cut butter into 4-5 slices and lay in pan.  Place in oven to melt.  Remove when melted, but you may need to put back into the oven briefly to liquefy it again later.

Mix sugars, salt, and *whatever spices you want to use, making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated.  Carefully pour in the melted butter and mix again.  It’s not necessary to get it all the butter, because it will keep the nuts from sticking.

Spread the nuts into a single layer in the buttered pan. Bake for 25-30 minutes, stirring every 10 minutes.  They will look golden when done.  Watch carefully during the last 10 minutes so they don’t burn.  Remove from oven, and let the nuts cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.

These are great for munching on, but also good chopped coarsely and sprinkled on ice cream, or whipped cream on any dessert.