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Spicy Roasted Sweet Potatoes

A somewhat unusual treatment for sweet potatoes, this savory and spicy sweet potato dish goes well with just about any roasted or grilled meat. Don't be bound by the herbs listed in the ingredients, feel free to substitute if you're using other herbs in your main dish.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 400.
  • Place diced potatoes and onions in large bowl, toss with olive oil to coat.
  • Add all other ingredients, toss to coat.
  • Pour into buttered casserole dish.
  • Roast in oven for 40-45 minutes or until potatoes are tender and edges are browned and caramelized.
  • Adjust spiciness/seasonings to taste.
  • Stir gently halfway through cooking time or as needed.
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RECIPE MADE WITH LOVE BY

@Tracy K
Contributor
@Tracy K
Contributor
"A somewhat unusual treatment for sweet potatoes, this savory and spicy sweet potato dish goes well with just about any roasted or grilled meat. Don't be bound by the herbs listed in the ingredients, feel free to substitute if you're using other herbs in your main dish."
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  1. locknane
    I omitted the pepper flakes and used thyme, not rosemary and these are so delicious, but definitely have some heat, so if you like things a bit more mild, adjust the spice accordingly.
    Reply
  2. marcoandrita
    Yes - so good and tender. I have never ate sweet potatoes as "sweet". I love using them as mashed potatoes, but after tonight a new adventure - loved the roasted as written. I also added a pinch of chipolte spice along with the rest. If you haven't tried the chipolte seasoning, it is highly recommended to any dish.
    Reply
  3. texasgal
    I can't believe I haven't reviewed this yet...we love these potatoes! I also like to sprinkle a little splenda brown sugar over the sweet potatoes... YUMMY! These are a favorite at our house.
    Reply
  4. arneis
    I love this dish. Sweet potatoes are such a great veggie and so many things you can do with them. A similar treatment of sweet patates is: peel them, cut in cubes (about 3/4 to 1"), mix in casserole with a mixture of about 1/4 tsp red curry paste (1/4 tsp per pound of potatoes, depending on your love of spicey things), about a tablespoon julienned fresh ginger, about a tablespoon melted butter, 1 tablespoon veggie or olive oil, one or two gloves thinly sliced garlic and salt to taste. Add to about 1/4 - 1/2 cup water to the casserole. Cover tightly with aluminum foil and bake at 350F for about 40 minutes or so. I live at 8,200 ft. so it takes a bit longer for me to cook anything. When finished, stir in about 1 - 2 tblspns extra-virgin coconut oil to finish.
    Reply
  5. Londonsbk
    This was a nice mixture of sweet and spicy. I loved how the sweet hit your taste buds first followed by a long heat. I made the recipe as written and it wasn't quite on the money for my taste, but it is an excellent foundation to play with the herb and spice mixture; as stated up front in the description of the recipe. I will definitely use this recipe again and start playing with all the possibilities. Thanks for a great suggestion.
    Reply
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