Spice Rubbed Sweet Potatoes

Fall is here, and there is no better way to celebrate it than roasting sweet potatoes.  Roasting tends to be my go-to method of cooking vegetables of any kind, since I can basically leave them unattended for 20-30 minutes while I cook the rest of dinner.   I think onions and garlic are sweet potatoes best friends, and they should always be eaten together.  Of course if you're lame and don't like onions, you could leave them out. And, if your just ridiculous and you don't like garlic, you can just get the Hell out of my blog.  I kid, but seriously, do those people exist?

Anywho, this side dish is the perfect combination of sweet and spicy.  The combination of cinnamon and sugar offsets the spicy kick from Cayenne.  If you want a bigger kick you can always add more Cayenne pepper, but I found the below measurements to be the perfect ratio.  Once you mix all the ingredients together you can throw these potatoes into the oven and forget about them for half an hour!

INGREDIENTS:
2-3 Sweet Potatoes - cubed
1/2 Onion - cut into wedges
3-4 cloves of garlic very roughly chopped
2 Tbs. melted butter
2 Tbs. Olive Oil

SPICE RUB:
1/2 Tbs. Sugar
1 tsp. Cinnamon
1 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Pumpkin Pie Spice
1/4 tsp. Cayenne Pepper
dash of Cumin

1. Pre-heat oven to 350 degrees. In a small bowl mix together the spice rub and set aside.  Peel and cut all of the sweet potatoes and add them into a large bowl with the onions and garlic.

2.  Pour the melted butter and olive oil over the sweet potatoes and onions.  Stir and coat the potatoes evenly.  Sprinkle over the spice mixture and stir once more to evenly coat the sweet potatoes. 

3.  Spread out the sweet potatoes evenly onto a cookie sheet and bake for 20-30 minutes.  The time may depend on how small you cut the sweet potato cubes. They are done when fork tender. 

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