Cooking with Ceci: Entertain with Spanish Tapas

Submitted photo

Submitted photo

My kids know that when they don’t like a certain food, I don’t easily give up trying to change their minds. So after many attempts to get my younger son to like sweet potatoes, I was thrilled to hear him say: Mom, this is delicious! As the weather warms up Spanish Tapas are a fun, different and an easy way to entertain. This dish has a flavorful twist to the traditional recipes.

Note: This amazing tuber is a powerhouse! It is loaded with vitamins A and C, great source of fiber, fat and cholesterol free.


Serves: 6


2 lbs. sweet potatoes, peeled and cut in thick slices

1/4 cup chopped cilantro

4 large cloves garlic, finely chopped

6 tablespoons olive oil

1 lemon grated zest

1 lemon juice

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper


Preheat oven to 425F. Place a steamer insert in a saucepan and add about 2 inches of water (water should not come above the level of the bottom of the steamer). Cover the pan and bring  water to a boil. Place potatoes in the steamer, cover, and steam them until just tender, about 7 minutes. Transfer potatoes to a nonstick baking sheet or regular baking sheet lined with a silicone mat, arranging them in a single layer. Bake until brown and tender 15 to 20 minutes turning once during cooking. In a small bowl, combine cilantro, garlic, olive oil, lemon zest and juice, cumin, salt and pepper. When potatoes are done remove from oven, and pour mixture evenly over potatoes.