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Nutrition Facts
Serving Size 1 (198g) Recipe makes 4 servings
Calories 212
Calories from Fat 62		(29%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 381mg		15%
Potassium 595mg		17%
Total Carbohydrate 35.8g		11%
	Dietary Fiber 5.4g	21%
	Sugars 8.0g
Protein 2.9g		5%
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Spicy Roasted Sweet Potatoes

Recipe #95309 | 55 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Tracy K
Jul 8, 2004

A somewhat unusual treatment for sweet potatoes, this savory and spicy sweet potato dish goes well with just about any roasted or grilled meat. Don't be bound by the herbs listed in the ingredients, feel free to substitute if you're using other herbs in your main dish.

SERVES 4 -6 (change servings and units)

Ingredients

5-6 large sweet potatoes, peeled and diced into 1 inch chunks
2 tablespoons olive oil
1-2 tablespoon chopped fresh rosemary or thyme
1 medium onion, roughly diced
1/4-1/2 teaspoon crushed red pepper flakes
1/8 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Directions

1
Preheat oven to 400.
2
Place diced potatoes and onions in large bowl, toss with olive oil to coat.
3
Add all other ingredients, toss to coat.
4
Pour into buttered casserole dish.
5
Roast in oven for 40-45 minutes or until potatoes are tender and edges are browned and caramelized.
6
Adjust spiciness/seasonings to taste.
7
Stir gently halfway through cooking time or as needed.

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Featured Reviews for This Recipe

From: texas*gal

On Apr 29, 2009

I can't believe I haven't reviewed this yet...we love these potatoes! I also like to sprinkle a little splenda brown sugar over the sweet potatoes... YUMMY! These are a favorite at our house.

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From: Chef #795511

On Jun 8, 2008

I love this dish. Sweet potatoes are such a great veggie and so many things you can do with them. A similar treatment of sweet patates is: peel them, cut in cubes (about 3/4 to 1"), mix in casserole with a mixture of about 1/4 tsp red curry paste (1/4 tsp per pound of potatoes, depending on your love of spicey things), about a tablespoon julienned fresh ginger, about a tablespoon melted butter, 1 tablespoon veggie or olive oil, one or two gloves thinly sliced garlic and salt to taste. Add to about 1/4 - 1/2 cup water to the casserole. Cover tightly with aluminum foil and bake at 350F for about 40 minutes or so. I live at 8,200 ft. so it takes a bit longer for me to cook anything. When finished, stir in about 1 - 2 tblspns extra-virgin coconut oil to finish.

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From: Chef jshaffer

On Apr 15, 2007

This is some good! Also it has no sugar and no marshmallows, and that's a recommendation for me right there. Why on earth did we load sugar and marshmallows onto a vegetable that is already sweet? I'll bet sweet potatoes would like to be divorced from marshmallows, or at least legally separated. I will make this often.

2 people found this review helpful

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From: Lizzie-Babette

On Sep 26, 2004

The flavor of this dish is just wonderful. I followed it as written, adding only a bit of chipotle powder to the list of spices; I also put all the spices in with the olive oil, mixed well, and then poured over the potatoes/onions in a bowl to toss. The spices truly complement sweet potatoes and make this dish something special. I will be volunteering to make this at Thanksgiving this year - I think it would be stellar instead of the usual sweet potato casserole on a Thanksgiving table. Thanks much for sharing this, TracyK!

1 person found this review helpful

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