BBQ Rubbed Sweet Potatoes Source: Burt Wolf*s Local Flavors, Chicago Yield: Serves 4 Recipe courtesy of Executive Chef Bob Martin Wildfire, Chicago, IllinoisRECIPE INGREDIENTS 2 teaspoons paprika2 teaspoons chili powder2 teaspoons BBQ spice1 teaspoon garlic powder1 teaspoon ground cumin1 teaspoon poultry spice1 teaspoon salt1 teaspoon dried oregano1/2 teaspoon onion powder4 medium sweet potatoes4 tablespoons salted butter4 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:288Fat. Total:12gCarbohydrates, Total:46gCholesterol:31mgSodium:900mgProtein:3gFiber:5g% Cal. from Fat:38%Fat, Saturated:0g __._,_.__
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