Recipe: Roasted Sweet Potatoes with Cinnamon & Crushed Chili

Just in case you were wondering, roasted sweet potatoes with cinnamon and crushed chili (red pepper flakes in America) is a wonderful idea. Fraser and I had it with the chicken curry we made for dinner. After learning how to cook basic roasted potatoes, thanks to Gordon Ramsay, I decided to see if it'd work with sweet potatoes and if that combination of tastes would be good. In short: SUCCESS! They were so good, we ate all of it before it occurred to me that a picture would be helpful with this post.

It goes like this:

1. 1. Peel and cut up sweet potatoes (however many you want to eat) and boil with a little salt for about 10 minutes.
2. Put just enough oil in a rectangular baking dish to coat the bottom, and place it in a hot (200 C/ 400 F) oven for a few minutes to get the oil hot.
3. Drain the sweet potatoes, then toss them with some cinnamon (enough to give each chunk of potato a nice sprinkling) and a dash or 2 of chili flakes (depending on how spicy you like things). Season with a little salt & pepper, then toss with a drizzle of oil to help it all stick.
4. Put the potatoes into the heated pan and carefully toss with the hot oil. Roast until crispy, or until you can't take the smell of deliciousness any longer and must eat them even if they're still a bit soft (30-45 minutes, depending on how crispy you like them). Turn them once or twice while roasting.
5. Remove from the pan with a slotted spoon and spread them on a paper towel to remove any oil that stuck to them.
6. Devour.

P.S. If it won't alienate anyone, I think I'm going to ditch the Tumblr account and just post my recipes and cooking adventures right here, in the mix with everything else I babble about. Tumblr is too buggy, and it's not like I'm over-posting and flooding the Internet with this thing, right?