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Nutrition Facts
Serving Size 1 (76g) Recipe makes 4 servings
Calories 130
Calories from Fat 62		(47%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 478mg		19%
Potassium 233mg		6%
Total Carbohydrate 16.7g		5%
	Dietary Fiber 2.2g	8%
	Sugars 5.9g
Protein 1.1g		2%
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Chili Roasted Sweet Potatoes

Recipe #151090 | 30 min | 10 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: bobo3039
Jan 10, 2006

From Everyday Food

SERVES 4 (change servings and units)

Ingredients

2-3 medium sweet potatoes
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon chili powder
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper

Directions

1
Preheat oven to 425°. Cut each potato lengthwise into 8 wedges. (I peeled mine, but the original directions did not indicate this).
2
Line a large rimmed baking sheet with parchment paper.
3
Toss potatoes with oil, sugar, chili powder, salt, and ground pepper, until coated.
4
Place sweet potatoes, cut sides down, on baking sheet.
5
Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.

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Featured Reviews for This Recipe

From: FB4082

On Jun 18, 2009

Wow! Great recipe! I've made this several times as directed, and also adapted it to the grill by microwaving the cut potatoes briefly (about 4-5 minutes), then seasoning the still-firm wedges and putting them in greased foil packets to finish cooking on the grill. Takes about 20-30 minutes on the grill, depending on how high your heat is.

1 person found this review helpful

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From: CTRmom

On May 21, 2009

These are fast and easy, and really hit the spot. I love the spicy/sweet combination.

1 person found this review helpful

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From: GaylaJ

On May 26, 2006

These were fantastic! I love roasted vegetables, and the sweet/spicy combo here was just perfect. Thanks for posting the recipe!

4 people found this review helpful

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From: Miss Annie

On Mar 1, 2007

I had some plain baked mashed potatoes in my refrigerator, and I need to use them. I made a short cut by mixing the rest of the ingredients and microwaved the dish. The taste and texture are unbelievable. I used New Mexico pure chile powder and no sugar. The only changes I made. The kick from the chile powder and the natural sweetness of the potatoes are fabulous! Thank you so much for sharing your recipe. A keeper for sure!

2 people found this review helpful

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