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–+ servings

Roasted Spicy Sweet Potatoes

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This simple recipe transforms sweet potatoes into caramelized, smoky, spicy-sweet morsels with minimal prep and big flavor.
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Prep Time 12 minutes
Cook Time 35 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Sweet Potatoes Preparation
  • 3 pieces sweet potatoes, washed, peeled, and cut into 1-inch cubes Beauregard or Garnet varieties are ideal.
Flavoring Ingredients
  • 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.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or grease it liberally.
  2. Peel and cut the sweet potatoes into roughly 1-inch cubes for even cooking.
  3. In a large bowl, combine olive oil, brown sugar, salt, pepper, chili powder, smoked paprika, onion powder, and red pepper flakes. Whisk to dissolve the sugar into the oil.
  4. Add the sweet potato cubes to the bowl and toss until every piece is well coated.
  5. Spread the coated sweet potatoes in a single layer on the prepared baking sheet, avoiding overcrowding.
Roasting
  1. Roast the sweet potatoes for 20 minutes.
  2. Stir and flip the cubes for even browning, then return to the oven for an additional 10–15 minutes until edges are caramelized and centers are fork-tender.
  3. Remove from the oven and let cool for a few minutes before serving.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 200mgFiber: 4gSugar: 6g

Notes

Store cooled sweet potatoes in an airtight container for up to 4 days in the refrigerator. For freezing, flash-freeze and transfer to a bag for up to 3 months.
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