Name: Roasted Spicy Sweet Potatoes
Prep time: 12 min
Cook time: 35 min
Total time: 47 min
Ingredients: 3 pieces sweet potatoes, washed, peeled, and cut into 1-inch cubes (Beauregard or Garnet varieties are ideal.); 3 tablespoons olive oil (or avocado oil for higher smoke point) (Avocado oil can withstand higher heat.); 2 tablespoons brown sugar (light or dark) (Can swap with maple syrup (use 1–1¼ tbsp).); ¾ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon chili powder (Reduce to ¼ tsp for mild heat.); ½ teaspoon smoked paprika; ½ teaspoon onion powder; ½ teaspoon red pepper flakes (Reduce to ¼ tsp for mild heat.)

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I first tried these roasted spicy sweet potatoes on a rushed weeknight and was surprised how a short roast and a handful of pantry spices turned plain cubes into caramelized, slightly smoky, spicy-sweet morsels that disappear fast. This recipe is simple, forgiving, and perfect when you want a cozy side with a little heat — or a tasty topping for bowls and salads.

Why you’ll love this dish

Roasted spicy sweet potatoes are a tiny flavor win for busy cooks: they take minimal hands-on time, use inexpensive ingredients, and deliver big texture and taste. The brown sugar promotes caramelization while smoked paprika and chili flakes add warmth without overpowering the natural sweetness. Make them for weeknight dinners, potlucks, holiday sides, or to batch-cook for lunches.

“I doubled the batch for a family dinner — sweet, smoky, and just the right kick. Everyone asked for seconds.” — a quick eater’s review

These cubes also pair beautifully with richer mains; try them alongside a hearty protein like chicken and wild rice with roasted sweet potatoes for a balanced plate.

The cooking process explained

Step-by-step overview:

Cube the sweet potatoes so pieces cook evenly.
Toss them in oil, brown sugar, and spices so every cube gets coating and flavor.
Spread in a single layer to ensure browning — crowding causes steaming.
Roast at high heat (425°F) to get crisp edges and tender centers, stirring once midway.

This short process gives you a heads-up: expect about 30–35 minutes of oven time and only a few minutes of prep.

Gather these items

What you’ll need:

3 sweet potatoes (about 2 lbs), washed, peeled, and cut into 1-inch cubes
3 tablespoons olive oil (or avocado oil for higher smoke point)
2 tablespoons brown sugar (light or dark)
¾ teaspoon salt
¼ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon red pepper flakes (reduce to ¼ tsp for mild heat)

Notes and substitutions:

Swap brown sugar for maple syrup (use 1–1¼ tbsp) for a more complex sweetness.
If you want a milder version, omit the red pepper flakes and reduce chili powder to ¼ tsp.
For a different spin, try my take on honey cinnamon roasted sweet potatoes which leans sweeter and warmer-spiced.

How to prepare it

Bowl of roasted spicy sweet potatoes garnished with herbs

Step-by-step instructions:

Preheat your oven to 425°F. Line a baking sheet with parchment paper or grease it liberally.
Peel and cut the sweet potatoes into roughly 1-inch cubes so they cook evenly.
In a large bowl, combine the olive oil, brown sugar, salt, pepper, chili powder, smoked paprika, onion powder, and red pepper flakes. Whisk to dissolve the sugar into the oil.
Add the sweet potato cubes to the bowl and toss until every piece is well coated.
Spread the coated sweet potatoes in a single layer on the prepared baking sheet. Avoid overcrowding—use two pans if needed.
Roast for 20 minutes. Use a spatula to stir and flip the cubes for even browning.
Return to the oven and roast an additional 10–15 minutes, until edges are caramelized and centers are fork-tender.
Remove from oven, let cool a few minutes, then serve.

Pro tip: give the potatoes a gentle shake when you stir; this helps get crisp edges without breaking the cubes.

Best ways to enjoy it

Serving suggestions:

As a side: plate with roasted chicken, pork chops, or grilled fish.
In bowls: use the cubes as a warm topping for grain bowls with quinoa, black beans, and a dollop of Greek yogurt.
For breakfast: tuck them into a skillet with scrambled eggs, avocado, and a sprinkle of cilantro.
For a hearty dinner pairing, serve alongside a steak dish such as steak with green spinach sauce and mashed roasted sweet potatoes to balance richness with spice.

Garnishes that elevate the dish: chopped parsley or cilantro, a squeeze of lime, toasted pepitas, or crumbled feta for a salty contrast.

Storage and reheating tips

Keeping leftovers fresh:

Refrigerator: Store cooled sweet potatoes in an airtight container for up to 4 days.
Freezer: Flash-freeze spread on a tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

Oven (best): Spread on a baking sheet and reheat at 400°F for 8–12 minutes to restore crisp edges.
Skillet: Sauté in a hot pan with a splash of oil for 4–6 minutes.
Microwave (fastest): Microwave covered for 1–2 minutes; texture will be softer.

Food safety: reheat leftovers to at least 165°F (74°C) for safe serving.

Helpful cooking tips

Uniform cubes: Cut potatoes into similar sizes (about 1 inch) for even roasting.
Don’t crowd the pan: Leave space between pieces so hot air circulates and edges crisp.
Use high heat: 425°F encourages caramelization; lower temps produce softer, less browned results.
Oil choice: Use an oil with a medium-high smoke point (olive works, avocado is great).
Test doneness: Pierce a cube with a fork—tender but not mushy is the sweet spot.

A quick shortcut: if you’re short on time, microwave the cubed potatoes for 3–4 minutes to start them cooking, then finish in the oven for 12–15 minutes to get color.

Creative twists

Recipe variations:

Maple-Sriracha: Replace brown sugar with 1 tbsp maple syrup and stir in 1 tbsp Sriracha for sweet-heat.
Herby citrus: Omit the red pepper flakes; after roasting toss with lemon zest, chopped thyme, and a drizzle of olive oil.
Smoky-chile and lime: Add ½ tsp chipotle powder and finish with lime juice and cilantro.
Breakfast hash: Add sautéed onions and bell peppers in the last 10 minutes; top with fried or poached eggs.

Dietary swaps:

Make it oil-free by using a light mist of cooking spray and a little extra brown sugar (but expect less crisping).
To reduce sugar, cut brown sugar to 1 tbsp and rely on smoked paprika and chili for flavor.

Common questions

Q: How long does this take from start to finish?
A: Prep is about 10–12 minutes (peeling and cubing), and oven time is 30–35 minutes, so plan on 40–50 minutes total.

Q: Which sweet potato variety is best?
A: Beauregard or Garnet (orange-fleshed) sweet potatoes are ideal for this recipe because they caramelize well and have a naturally sweet flavor. White-fleshed varieties work but may be less sweet.

Q: Can I make these ahead for a party?
A: Yes. Roast them fully, then cool and reheat in a 400°F oven for 8–12 minutes right before serving. For larger gatherings, roast on multiple sheets to avoid crowding and uneven browning.

Q: Are these vegan/gluten-free?
A: Yes — this recipe is naturally vegan and gluten-free. Check any seasoning blends you buy to ensure there’s no cross-contamination if you need strict gluten-free.

Q: How do I reduce the spice for kids?
A: Cut red pepper flakes to ¼ tsp and omit chili powder or use smoked paprika only; the brown sugar will keep the flavor kid-friendly.

Conclusion

If you want more inspiration for spicy-sweet roasted sweet potato ideas and variations, these recipes offer different takes and serving suggestions — the Spicy-Sweet Roasted Sweet Potatoes page has a similar flavor profile, Spicy Sweet Potatoes – Foodie With Family explores alternate seasoning blends, and Perfectly Roasted Spiced Sweet Potatoes – – The Genetic Chef dives into roasting techniques that help you get perfect caramelization every time.