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Sweet & Spicy Oven Roasted Sweet Potatoes
Cubed sweet potatoes are coated with cinnamon and chipotle and roasted until they are crispy on the outside. This recipe is an easy fall side dish that goes especially well with poultry, pork, and game meats.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
- 6 large sweet potatoes about 3 1/2 pounds
- 1/4 cup olive oil
- 2 tablespoons brown sugar packed
- 1/2 teaspoon chipotle powder or to taste
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preheat oven to 425 degrees.
Lightly oil a heavy baking sheet.
Peel sweet potatoes if desired.
Cut into 1/2 to 1 inch cubes.
Place sweet potatoes in a large bowl and drizzle with oil.
Add remaining ingredients and stir to coat evenly.
Spread sweet potatoes out in a single layer on the prepared baking sheet.
Bake 30 minutes, stirring every 10 minutes or so to keep them from burning.
This is a versatile recipe with many variations:
- Use honey or maple syrup in place of brown sugar. Be careful to watch carefully as the honey and syrup burn easily.
- Stir in some toasted pecans before serving - or toast the pecans right along with the sweet potatoes.
- Add about 1/4 teaspoon smoked paprika
- Add diced onion and poblano pepper.
- Use coconut oil instead of olive oil.
- Leave out the cinnamon, brown sugar or other sweetener and use fresh thyme or sage with the salt and pepper.
- Use as a base for hash instead of tradition potatoes.
- Use to make this spicy Roasted Sweet Potato Salad.
- Add leftovers to chicken tacos. (HA! Like there will be leftovers...)
- This recipe makes them crispy. If you want them soft bake the cubes at 350F for about an hour.
Calories: 156kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Sodium: 202mg | Potassium: 328mg | Fiber: 3g | Sugar: 6g | Vitamin A: 13870IU | Vitamin C: 2.3mg | Calcium: 34mg | Iron: 0.6mg