Sweet potatoes are a staple in my kitchen, especially during the cooler months when their natural sweetness and hearty texture bring comfort to every meal. One of my favorite ways to prepare them is by roasting, which brings out their deep caramelized flavors while adding a satisfying crispiness to the edges. I first came across this Chili-Roasted Sweet Potatoes recipe during a weekend visit to a dear friend’s house in the Southwest. We were putting together a casual dinner after a day of hiking, and she introduced me to this simple yet flavorful side dish that instantly became a hit.
What I love about this recipe is its simplicity—just a handful of ingredients, yet the result is anything but ordinary. The chili powder adds a warm, smoky kick that perfectly complements the sweetness of the potatoes, while the garlic powder and freshly ground black pepper round out the flavors with a savory depth. The grapeseed oil, with its high smoke point, ensures that the potatoes roast evenly without burning, allowing them to develop that irresistible crispy exterior.
One of the best things about this dish is its versatility. You can easily adjust the seasonings to suit your taste. If you prefer a bit more heat, try adding a pinch of cayenne pepper or a few dashes of hot sauce to the mix. For a touch of sweetness, a sprinkle of cinnamon can work wonders, creating a sweet and spicy contrast that’s simply delightful. And if you’re looking to add a bit of crunch, toss in some chopped pecans or walnuts during the last 10 minutes of roasting.
This recipe has quickly become a favorite in my household, not just because of its bold flavors, but also because of how easy it is to prepare. Whether you’re serving it alongside a weeknight dinner or bringing it to a potluck, these Chili-Roasted Sweet Potatoes are sure to impress. I hope you enjoy making—and eating—this dish as much as I do!
How to Make Chili-Roasted Sweet Potatoes
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Ingredients
- 1/4 cup of grapeseed oil
- 1 teaspoon of chili powder
- 1 1/2 teaspoons of coarse salt, adjust to taste
- 1/2 teaspoon of garlic powder
- 1 1/2 pounds of sweet potatoes, diced into small cubes
- 1/2 teaspoon of freshly ground black pepper
Directions
- Preheat your oven to 450°F.
- In a large bowl, mix together the sweet potato cubes, grapeseed oil, coarse salt, chili powder, garlic powder, and freshly ground black pepper. Toss until all the potato pieces are well coated.
- Arrange the seasoned sweet potatoes in a single layer on a rimmed baking sheet.
- Bake in the preheated oven for approximately 30 minutes. About halfway through the cooking time, toss the potatoes to promote even browning.
- Continue baking until the sweet potatoes are golden and tender.
- Serve the roasted potatoes immediately while they’re hot.
Storing Suggestions:
Store any leftover chili-roasted sweet potatoes in an airtight container in the refrigerator. They will keep well for up to 3-4 days. To reheat, place them in a preheated oven at 350°F until warmed through, or use a microwave if you’re short on time.
FAQs:
Can I use a different type of oil instead of grapeseed oil?
Yes, you can substitute grapeseed oil with other oils like olive oil, avocado oil, or even sunflower oil. Just ensure that the oil you choose has a high smoke point, as the recipe requires a high oven temperature.
How can I make this dish spicier?
If you prefer a spicier flavor, consider adding a pinch of cayenne pepper or increasing the amount of chili powder. Another option is to sprinkle some red pepper flakes over the potatoes before roasting.
Can I prepare the sweet potatoes in advance?
Yes, you can cube the sweet potatoes and coat them with the seasoning ahead of time. Store them in an airtight container in the refrigerator for up to 24 hours before roasting. This makes it easier to cook them quickly when needed.
What is the best way to ensure the sweet potatoes cook evenly?
To ensure even cooking, make sure the sweet potato cubes are cut into similar-sized pieces and are spread out in a single layer on the baking sheet. Avoid overcrowding, as this can cause the potatoes to steam rather than roast.
Can I add other vegetables to this recipe?
Absolutely! You can add vegetables like bell peppers, carrots, or red onions to the mix. Just be sure to cut them into similar sizes as the sweet potatoes and adjust the seasoning as needed.
Is this recipe suitable for meal prep?
Yes, chili-roasted sweet potatoes are great for meal prep. After roasting, allow them to cool and then divide them into meal-sized portions. They can be stored in the fridge and reheated for a quick and easy side dish during the week.
Chili-Roasted Sweet Potatoes
Ingredients
- 1 1/2 pounds sweet potatoes cut into small cubes
- 1/4 cup grapeseed oil
- 1 1/2 teaspoons coarse salt or to taste
- 1 teaspoon ground chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
Instructions
- Set your oven to preheat at 450˚F.
- In a large mixing bowl, combine the cubed sweet potatoes, grapeseed oil, salt, chili powder, garlic powder, and black pepper. Mix well until the potatoes are evenly coated with the spices and oil.
- Spread the seasoned potatoes onto a rimmed baking sheet, ensuring they are in a single layer.
- Place the sheet in the preheated oven and bake for about 30 minutes. Halfway through, toss the potatoes on the pan to ensure even cooking. Continue baking until the potatoes are golden brown and tender.
- Serve immediately.
