17 Reviews of Chili Roasted Sweet Potatoes

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!

From: Bergy

On May 8, 2006

I don't eat a lot of sweet potatoes but with a recipe like this I think that I will be having them more often. Easy to prepare & very tasty. I cut the oil back to 1 tbsp. Nice combination with the bit of sugar & chili. Thanks bobo for a tasty addition to my Sunday dinner

From: ms_bold

On Jan 3, 2007

Excellent sweet potato wedges. The balance of seasonings is great. We sometimes add just a dash of cayenne pepper to up the heat. These were a great side for a simple dinner of burgers.

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!

From: katie in the UP

On Sep 16, 2006

These are terrific!! Perfect side dish with our ham! I added just a little cayenne to the other spices. Next time I won't cut them as small...(DH wanted them more like fries...I think planks would be better!) Thank you for a recipe, that will for sure become a regular at our house.

From: TeresaS

On Jul 29, 2006

DH an I just loved these potatoes. They came out nice and tender. And were very tasty. I left the skins on and they roasted up nicely. All the spices blended well together to make a very good side dish. This is going into my make again cookbook. Thanks for posting bobo3039!

From: bayou-mimi

On Apr 30, 2006

Loved these, would never have thought of adding chili powder to them. The only thing I would do differently is to prehaps peel them next time, as we thought the skins got to tough, but this was a minor thing compared to the flavor.

From: wisslbritches

On Nov 20, 2006

Excellent!Just the right ratio when followed. I took the ingredients and scaled back for use with just 2 taters to test the recipe. I can see where if one were to cut the taters like french fries the cook time would have to be cut way back. Definitely will be making again. I served them with a big bowl of chili.

From: PilatesChick

On Jul 22, 2006

I adore the flavor and texture of sweet potatoes - and this recipe underscores their greatness! Bravo!

From: Kumquat the Cat's friend

On Jan 1, 2007

Easy to make (only problem I had was cutting the potatoes, grr, maybe sharpening my knife would help:D) but we both unequivocably give this 5 stars! I cut my potatoes into about 32 pieces (large french fry sized) and roasted for 17 minutes. I thought they came out perfectly! I also reduced oil, and used aluminum foil on a cookie sheet for easy clean-up like Bergy. Also good with ketchup, gave it a tangy taste on top of sweet/hot. Will most definitely be making this again; thanks bobo, came out better than my imagination!