Chili-Roasted Sweet Potatoes Recipe

Roasting vegetables is one of my go-to methods for an easy and tasty side dish during any night of the week. Sweet potatoes are no exception to my list of produce to quickly chop up, toss on a sheet pan, and throw into the oven. I also just give them a good rinse instead of peeling the skin for even more ease (and more nutrition).

This recipe uses chile powder as the main flavor profile to nicely contrast the natural sweetness of the vegetables, but you can use this basic technique to flavor your version however you want.

I will warn you that it may seem like a bit too much oil in the beginning, but this amount of fat helps to give the sweet potatoes a nice crisp exterior that will make you want to eat the entire batch. (Which I may or may not have done . . . )

Lastly, I try to use grapeseed oil when I can for high temperature cooking, but I recognize that it is relatively expensive. If you don’t have any on hand, then vegetable, canola, peanut, and other similar oils will work just as well in this recipe.

Yield: 2 to 4 servings

Chili-Roasted Sweet Potatoes

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

A quick and easy weeknight staple that is sure to become one of your go-to recipes. The potatoes are nicely seasoned and get beautifully crisp in the oven.

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Ingredients

• 4 small sweet potatoes (about 1 1/2 pounds), cut into bite-sized pieces
• 1/4 cup grapeseed oil
• 1 1/2 teaspoons kosher salt, or more to taste
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper

Instructions

1. Preheat the oven to 450˚F.
2. Add all of the ingredients to a rimmed baking sheet and toss to evenly coat. Place in the oven and bake, tossing the vegetables on the sheet pan halfway through, until browned and tender, about 25 minutes. Serve.