Blackening Sweet Potatoes is not like blackening meat. The sweet mild flavors of the potato can be overpowered by the intensity of flavors that true "blackening" imparts. I discovered that I needed to adjust the method a bit. The result is delicious.
2 to 3 Large Sweet Potatoes
1 to 2 tsp 8th Wonder Spice Blend
2 to 3 T Olive oil
2 to 3 T Balsamic Vinegar
Steam the unpeeled, whole sweet potatoes until tender but not overcooked.
Once the potatoes are cool enough to handle, cut off the ends and peel the skin from the potato.
Slice them into 3/4 inch thick rounds.
Dust the large surfaces of the sliced sweet potato rounds with 8th Wonder Spice Blend.
Bring a saute pan up to medium high heat.
Pour at least 2 T olive oil in pan.
Place the rounds in the hot oil and saute for 1 to 2 minutes on each side to heat through and make a crust of the 8th Wonder.
Serve by itself or on a bed of fresh succotash with a drizzle of aged Balsamic Vinegar.