While poking around online at the Pioneer Woman's site, I found Tasty Recipes and I found this recipe. Not totally clear on who gets credit for this - since I bounced quite a bit before I found it!

Anyways, I had made a similar recipe for Christmas dinner with fresh sweet potates, but picked up two extra cans of sweet potatoes to take along in case people did not want HOT and SPICY sweet potatoes. So, decided to improvise and use the canned sweet potatoes, gotta use them up somehow so I can get more fresh ones. This was absolutely spectacular! It almost makes a "dry rub" or a "blackened seasoning" and I could just sit and eat the spice mix all night. Nevertheless, we put it on sweet taters and it was dreamy!

Of course, you may not dream of spicy stuff...but I do!

• 2 whole Medium To Large Sweet Potatoes (or one DRAINED and rinsed can of sweet potatoes)
• ½ teaspoons Kosher Salt
• 2 quarts Water
• 2 Tablespoons Olive Oil
• 2 Tablespoons Melted Butter
• 1 packet stevia
• ½ Tablespoons Kosher Salt
• ½ teaspoons Ground Cumin
• ½ teaspoons New Mexico Chili Powder
• ½ teaspoons Smoked Sweet Paprika
• ¼ teaspoons Onion Powder
• ¼ teaspoons Chipotle Chili Powder
• ⅛ teaspoons Granulated Garlic Powder
• ⅛ teaspoons Fresh Ground Black Pepper

Preparation Instructions for Canned Sweet Potatoes

Blend the topping ingredients (stevia and all the spices) together really well with a fork.

Sprinkle the sweet potatoes evenly with the topping ingredients. Put on a baking stone and bake at 375 degrees for 25-30 minutes! Your house will smell spectacular - enjoy!

Original Preparation Instructions

Peel the sweet potatoes and slice about 1 ¼ inches thick. Add ½ teaspoon salt to water in a saucepan and bring to a boil. Add potato slices and simmer for about 12 minutes, or until somewhat softened. Remove carefully to a wire rack and allow to cool for about 10 minutes.

Line a large, heavy sheet pan with parchment paper. Using a flat-bottomed bowl, slightly mash each potato slice, taking care that they stay intact. Drizzle each slice with a mixture of the butter and oil, using half of the mixture.

Blend the topping ingredients (sugar and all the spices) together really well with a fork, making to sure to get the sugar completely incorporated.

Sprinkle the slice evenly with a total of half the topping ingredients. Make sure you avoid getting the topping on the sheet between the slices if possible—it will burn and smoke before the potatoes are done.

Gently turn over each slice, drizzle with the remaining butter/oil mixture and sprinkle with the remaining seasonings.

Roast at 375° for 20 minutes, carefully flip each slice and return to oven for about 10 minutes more. Serve hot.

If anyone can figure out who to give credit for on this recipe - I would love it!

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