These potatoes are similar to my Mexican Potatoes, but instead of just spicy I’ve added a sweet element. Peeling and chopping raw sweet potatoes can be hard work, so I cheated and bought the peeled, pre-cut variety that you can steam in the microwave, and it’s also much quicker than baking the potatoes in the oven. You will need two packages if you decide to go this route and you will want to reduce the oil to 2 tbsp since you are steaming and not baking.

3 large sweet potatoes
1/4 cup vegetable oil
2 tbsp honey
1 tsp ground cinnamon
1 tsp brown sugar
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp cayenne (red) pepper

Preheat oven to 400F

Peel and chop sweet potatoes into 1-inch chunks. In a large zip-locked bag, combine potatoes with the rest of the ingredients. Toss potatoes in the bag to coat. Spread out in a single layer on a baking sheet. Bake for 45-50 minutes, until potatoes are tender, rearranging occasionally to prevent the sugars in the potatoes to burn.

If using the pre-cut variety, steam bags in the microwave per package directions. Combine steamed potatoes in a zip-locked bag with the other ingredients and toss to coat.

For serving, drizzle lightly with honey if desired. This dish would be great with baked apple or pear wedges. If you would like a more savory application, bake the sweet potatoes with 1 cup chopped onion and 1 tbsp minced garlic.

An easy side dish, here is Turmeric-mania Recipe #7. This is fast and flavorful, using just a touch of spice. Please welcome a Jenn Original Recipe!

2 bunches asparagus
1 tbsp olive oil
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp garlic powder
salt and pepper

Cut asparagus into 2-inch pieces, discarding any tough ends. Heat oil in a large sauce pan or pot over medium heat. Add spices and heat for 30 seconds. Add asparagus and about 1/4 cup water. Toss asparagus until well coated.

Bring to simmer and cover, adding more water if needed. Steam for 5-7 minutes or until asparagus is crisp-tender. Season with salt and pepper, tossing well. Serve immediately.