Roasted Sweet Potatoes with Paprika

The Boniato sweet potato (also known as Camote sweet potato or as white sweet potato) has a purple skin and firm white flesh. When you peel them, they will immediately turn dark. To prevent this you need to use acid — I chose lemon. The combination of the natural sweetness of these potatoes with the paprika is great. I prepared this dish and and the next day I was having it with a bit of salad that had some sherry vinegar, the combination of the spicy sweet potatoes with the vinegar was very pleasant. Thus I added the vinegar to the recipe.

Ingredients:

 

• 2 2/1 to 3 pounds of Boniato Sweet Potatoes
• Two lemons
• 1 teaspoon of salt
• 2 Tablespoons of paprika
• 2 Tablespoons of olive oil
• 1 teaspoon of sherry vinegar

Equipment:

 

• rimmed light-coloured baking sheet
• large bowl
• aluminum foil
• cooking spray

Procedure:

 

1. Peel and dice potatoes
   • Cut up one lemon and leave nearby.
   • Peel each potato removing all small indentations and any dark green spot under the peel.
   • Immediately rub the lemon half on the freshly peeled potato.
   • Cut potatoes into one-inch cubes.
   • Immediately squeeze the second lemon on top of the cubes and toss them well into the lemon juice.
   • Let it sit for a few minutes and then drain the lemon juice from the bowl.
   • Sprinkle the diced potatoes with salt, mix well and let it sit for at least 30 minutes.
2. Season and roast potatoes
   • Turn oven to 325F and place an empty light-coloured rimmed baking sheet in the oven.
   • Drain any water that accumulated at the bottom of the bowl from the salted diced potatoes.
   • Sprinkle potatoes with paprika, stirring with a rubber spatula.
   • Drizzle the olive oil over the potatoes and stir well.
   • Remove the hot baking sheet from the oven and dump the potatoes into it, scrapping the oil from the bowl with the spatula.
   • Spray the shiny side of a piece of aluminum foil that is large enough to completely cover the baking sheet.
   • Completely cover the baking sheet with the foil with the shiny side down, closing the edges well so that the potatoes will steam.
   • Roast covered for about one hour until the potatoes are tender when pierced with a sharp knife.
   • Turn the oven temperature to 400F.
   • Remove the foil, shake the pan or use a rubber spatula to loosen any potato piece that may be stuck to the pan.
   • Return the uncovered potatoes to the oven and roast for another 20 minutes or so until the potatoes look roasted but are not too dry.
   • Remove from oven and sprinkle the vinegar on top. Taste and add more vinegar if desired.

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