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Sweet Potato Bravas

  • 4 medium sweet potatoes
  • 4 Tbsp. Driftless Sunflower Oil or olive oil
  • Salt to taste
  • 3 cloves garlic, minced
  • 1 – 16 oz can of crushed tomatoes, preferably fire-roasted
  • ½ -1 tsp. cayenne pepper
  • 1 tsp. smoked Spanish paprika
  • toothpicks for serving

  1. Preheat oven to 400 degrees with a large rimmed baking sheet in it.
  2. Peel the sweet potatoes & cut into large bite-sized pieces. Toss with 3 Tbsp. oil & carefully spread onto the hot baking sheet in a single layer. Sprinkle with salt.
  3. Roast, carefully scraping/turning a couple of times, until golden & just starting to brown, about 15-20 minutes.
  4. Meanwhile, heat remaining oil in a small frying pan over medium heat.
  5. Sauté garlic for a minute until fragrant, then add crushed tomato sauce & cook for about 5 minutes, until thickened.
  6. Turn heat down and add the cayenne and smoked paprika. Adjust seasoning to taste.
  7. Place the sweet potatoes on a serving platter with the sauce poured over and serve warm, with toothpicks.