Sweet Potato Skewers from 'Soul Food Love'


Photo: Penny De Los Santos

From Yahoo Food’s Cookbook of the Week: Soul Food Love by Alice Randall and Caroline Randall Williams

Sweet Potato Skewers
Serves 6

My stepfather grew up spending summers with his grandparents on the campus of Tuskegee University, where George Washington Carver was long a professor. The Carver Museum was his favorite hangout. Carver invented numerous items made from sweet potatoes, from flour and mock coconut to dry paste. He also created or popularized dozens of recipes involving the sweet potato. This is a sweet potato recipe George Washington Carver didn’t come up with! Onions and sweet potatoes complement each other perfectly, sort of like Mama and Bopy.

1 large yellow onion
2 large sweet potatoes
1⁄2 tablespoon paprika
1⁄2 tablespoon olive oil
Salt and pepper (optional)

Preheat the oven to 400°F. Soak six 10-inch wooden skewers in water for 20 minutes.

Quarter the onion and break up the quarters so that you have two or three layers of onion per piece. Quarter the sweet potatoes, then chop them so each sweet potato yields about 12 roughly shaped chunks. Thread the sweet potato and onion chunks onto the skewers, alternating the vegetables, until the skewers are full. Put the skewers on a baking sheet, sprinkle with the paprika, and then drizzle with the olive oil. Bake until the sweet potato chunks are tender when pierced with a knife, about 20 minutes.

Our taste calls for no salt or pepper added to this one, but your taste may be different. Season with salt and pepper if desired.

Try more vegetable-based dinners:

Lentil burgers with lettuce “buns”

Mushroom and caramelized onion polenta from Love and Lemons

Little French Kitchen’s carrot tart