Ancho Chile Spiced Sweet Potatoes
Servings
4 Servings
Ingredients
- 1½ cups panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons ancho chile powder
- ¼ cup extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons plus 1 teaspoon ancho chile powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 to 3 tablespoons extra virgin olive oil
- 2 large sweet potatoes scrubbed, but not peeled, and sliced thinly into rounds
- 1 large red onion thinly sliced
- 4 garlic cloves minced
- 2 cups chicken or vegetable broth
- Kosher salt
- Freshly ground black pepper
Instructions
- Bread Crumb Topping:
- Mix panko, garlic powder, onion powder, ancho chile powder and evoo together in a small bowl. Season with salt and pepper. Set aside.
- Sweet Potatoes:
- Preheat oven to 350°F. Grease a 9- x 13-inch casserole dish.
- Whisk 2 tablespoons of ancho chile powder, cumin, and coriander together in a small bowl. Set aside.
- Toss to coat sweet potato slices with evoo, salt, and pepper.Layer sweet potatoes in the prepared pan. Sprinkle ½ teaspoon of ancho chile powder over potatoes. Add half of the sliced onion and garlic. Continue layering remaining potatoes, seasoning, onion, and garlic until all potatoes are used.
- Pour chicken broth into casserole and tightly wrap with foil.Bake at 350°F for 30 minutes. Uncover, sprinkle bread crumb topping over potatoes, and continue baking for 30 minutes more, or until all chicken broth has been absorbed and the bread crumb topping has browned.