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.
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.
Air Fryer Instructions
Place in air fryer basket.
Cook at 400F for 15 minutes, stirring once during cooking.
Notes
Storage:Let sweet potatoes cool a little first, then spoon the extras into an airtight container. In the fridge, roasted sweet potatoes will keep for up to 5 days.You can freeze cooked sweet potatoes, too. Most food experts say leftovers last up to a year. I recommend vacuum-sealing the package if you want to store them for this long to ward off freezer burn.Let frozen sweet potatoes thaw in the fridge overnight first. From there, the best way to heat 'em up is on the stove. Cook them in a little hot oil until they're warmed through.Tips:
Cook on a parchment-lined baking sheet to make clean-up quicker.
The key to perfect roasted sweet potatoes is cutting them into similar-sized pieces. If some are large and some tiny, you risk burning the small ones before the big ones are soft all the way through.
Use the largest baking sheet you have, and spread the potatoes in an even layer. If they're too crowded, they won't get as crisp.
Leftover roasted sweet potatoes are so versatile. You can use them in salad, cook them for breakfast hash, or even make tacos—they go surprisingly well with black beans! Yum!