Spicy-Sweet Roasted Sweet Potatoes

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Spicy-Sweet Roasted Sweet Potatoes make a healthy side dish that’s packed full of flavor. They’re coated in a spice mixture that is both sweet and spicy and then roasted in a hot oven until brown and crispy.

Bowl full of Spicy-Sweet Roasted Sweet Potatoes


I love the sweet taste of sweet potatoes and I love them even more in savory recipes with some spice than in straight up sweet recipes. The flavor contrast is SO good.


How To Make Spicy-Sweet Roasted Sweet Potatoes:

To make these Spicy-Sweet Roasted Sweet Potatoes peel the sweet potatoes and cut them into small bite-sized pieces. I like them pretty small.

Next drizzle them with olive oil and coat them in a spice mixture of chili powder, paprika, cayenne pepper, onion powder, black pepper and some brown sugar.

Roasted Sweet Potatoes on a baking sheet.


Roast them in a 425 degree oven. Watch them carefully because you want to try to get them nice and browned but they will burn if you cook them too long.

Spicy-Sweet Roasted Sweet Potatoes make a tasty side for chicken, pork, or beef and they also taste great served with over easy eggs for breakfast. Try tossing leftovers in a green salad with some feta cheese.

One commenter recommended using the spicy mixture for this recipe on frozen sweet potato tater tots. I can’t wait to try it!

Try These Other Amazing Sweet Potato Recipes:

Bowl full of Spicy-Sweet Roasted Sweet Potatoes
Watch the short video below to see how easy this recipe is to make.

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Sweet and Spicy Roasted Sweet Potatoes

Spicy-Sweet Roasted Sweet Potatoes

Course: Side Dish
Cuisine: Southern
Keyword: fall, roasted potatoes
Prep Time: 7 minutes
Cook Time: 30 minutes
Total Time: 37 minutes
Servings: 4
Calories: 327kcal
Spicy-Sweet Roasted Sweet Potatoes are coated in a spice mixture that is both sweet and spicy and then roasted in a hot oven until brown and crispy.
Print Recipe


  • 3 large sweet potatoes, peeled and cut into 1/2-inch pieces
  • 3 tablespoons olive oil or vegetable oil
  • 1 tablespoon packed light brown sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper


  • Preheat oven to 425 degrees.
  • Place sweet potatoes in a large bowl and drizzle with oil.
  • Add remaining ingredients and stir to coat sweet potatoes evenly.
  • Spread sweet potatoes out on a large baking sheet.
  • Bake 15 minutes. Stir and bake another 15 to 20 minutes.


Calories: 327kcal

Originally published Dec. 6, 2016.




72 thoughts on “Spicy-Sweet Roasted Sweet Potatoes

  1. I know how healthy Sweet Potatoes are. Been trying to like them for years, but I hated the Sweetness. I’m a Hot n Spicy kinda Gal🤣. I had given up until I found your recipe and read thru the comments. I have a Sweet Potato ready to go for Supper tonight. Wish me Luck🤞🏼🤞🏼🤞🏼. But I have a question does anyone know if I have any leftovers, what’s the best way to reheat/warmed up? And are they soggy warmed up?

  2. Spicy-Sweet Roasted Sweet Potatoes is awesome! I just finished it last night and the result was unexpected, my wife and daughter both liked it, which made me happy. Thanks for your recipe

  3. For the past year I’ve been making these once a week. They are the perfect balance of sweet with a spicy kick. They are moist-but not mushy. My family loves them and many guests have asked me for the recipe. Thank you!

  4. That’s so great!!! Your share is very awesome. Every day, I have to think what meals should I cook for my family. Now, your share can help me for that. Thank you for sharing. I love it so much.

  5. I am in love with this recipe. Its awesome. My husband who normally does not eat sweet potatoes, devoured them. I have made these twice in so many days. I made the recipe as is. It is perfect. Its a keeper. I highly recommend this rec3.

  6. These were delicious and even our kind of picky teenager ate them without complaining! Ours didn’t quite get that crispy outside but may have been due to using convection as we were also baking some fish simultaneously for part of the time. Will make again.

  7. I love to cook and I am always looking for new recipes for my daily menu, which is interesting for my work. Today’s my lucky day, Spicy-Sweet Roasted Sweet Potatoes is great, just follow the instructions and everything is easy, I like it. Thanks for your sharing

  8. What a hit!! These are SOOO good. I subbed chipotle chili powder for the cayenne and it was AMAZING. Just a hint of smokey heat and the right amount of savory sweet! Great addition of bbq.

  9. I don’t like sweet potatoes. Super delicious! Omg! Increase your spice mix by 2 and make sure you cook them to crispy!

  10. Made these today for my wife – she literally said they were the best potatoes she has tasted in her life! I did roast for 40 mins total to give a little extra crisp

  11. I just wanted to say thank you for this recipe. I make it probably twice a week I love it so much. I often chop an onion and throw it into the mix and just eat this dish as my dinner when I need something quick and nutritious. You’ve saved me from the dreaded drive-thru fast food guilt so many times. Thank you, thank you!

  12. This recipe was awesome!!! My kids are not huge fan of spicy so I cut the Cayenne pepper in half. Everyone loved it!

  13. Made it without the cayenne because of preschoolers for Easter dinner. It was still awesome. Nobody missed the marshmallow/ brown sugary sweet potato dish we always have.

  14. Spicy-Sweet Roasted Sweet Potatoes is great! It is a very unique combination. I always like potatoes, added to my menu, thank you for sharing the recipe to make it, it makes it so easy

  15. I’ve been making these for about a year now, sometimes I add some cinnamon and a little extra brown sugar…you really can’t mess up this recipe.

  16. Just took these out of the oven and had a taste and these are SO GOOD! Thank you for such a simple and tasty recipe!

  17. I’ve just made these for the first time and I AM OBSESSED !! I substituted the sugar with honey and my taste buds are going wild.

  18. So yummy! I eat a lot of sweet potatoes, but normally just bake them. This is the perfect pairing of sweet and spice. I’m so excited. My new “go-to” side dish or snack

  19. This was quick and easy. Didn’t use the brown sugar, but might use 1/2 tablespoon next time, for flavor contrast. I like spicy, but will definitely cut down on the cayenne next time. Good stuff. Thanks!

  20. Sweet potatoes are not my favorite so I was looking for a recipe to try something new. I made these last night & loved them! I added a little garlic powder to the other spices. I will definitely will be making these again. I am also sharing the recipe!

    Thank you!

  21. I made this recipe just as written. My husband and I loved them. So delicious and easy. Don’t hesitate… try it!

  22. I started making this quite by accident several years ago when I was an old person in college, on a time it budget and very little free time. Dicing a few potatoes and tossing them with oil, cinnamon and sugar gave me a few minutes to get something else done while that baked in the oven.

    The best part was that it was easy to eat and healthy, like good for you popcorn. I could eat and read or write papers with no problem eating.

    Eventually you begin to experiment with different seasonings and you find that everything works. So I will leave you with this. GRILL!!!!!!!
    At just the right thickness you can get a good sear over the flame and then move to indirect heat until tender. Just saying…. GRILL!!!!

  23. I have added chunky onions to the baking process and I will add cooked bacon after it is baked. I can’t wait to see how it tastes

  24. This looks amazing. I’m cooking a ham for Christmas dinner and wanted something different that paired well with it. I think this is perfect!

    1. These are wonderful!!! Easy to make and just the right spicy flavor. My husband loved them too. Him and I ate the entire batch in one setting they were so good. I fried up a piece of ham, made a salad and dinner was ready.
      Thank you for sharing the recipe.

  25. After reading all the reviews, I made a double recipe for today’s Thanksgiving in lieu of another gooey-sweet casserole. As there were several toddlers at table, I swapped out the cayenne for jalapeno powder and added some maple syrup and a little extra brown sugar to balance the heat, as per recommendations. I did all the prep, including mixing all the spices with the olive oil, the night before, so it was fast work to pour the oil/spices into the bag of cubed potatoes, coat everything, then spread it on the cookie sheet. It was enjoyed by all and I think this is now my favorite way to eat sweet potatoes! Thanks for sharing the recipe!!!

  26. I used the juices from the roasting chicken instead of. Olive oil and chipoltle peppers, maple syrup, and sugar. The combo with the gravy from the drippings, delishness!

  27. I usually take baked sweet potatoes glazes with butter brown sugar and maple syrup to Thanksgiving dinner. My family expects it. But this year everyone is eating healthy, so I went looking for a healthier version. Found this spicy one and decided to test it. I ground all ingredients together in spice grinder and tasted it. ( cut the cayenne by half to be on the safe side) Sooooo good! Couldnt wait to try it. So I zapped a whole sweet potato added some olive oil butter and sprinkled the spice on it. Yummy! Could eat this for every meal. Will try the oven approach next and maybe with sugar free maple syrup or honey instead of brown sugar. ThNks Chritin

  28. Very good recipe! I used only some spray olive oil from a Misto and didn’t miss the rest.
    I also used some ground jalapeno instead of the cayenne to give it nice afterglow of flavor to linger in the back of the pallet It’s not easy to find ground jalapeno, but if you love spicy flavors like we do, it gives another dimension to the whole spice profile.

  29. Perfect. I added a pinch of cinnamon, then finished it off with a drizzle of organic maple syrup to counter the heat. It was a hit.

  30. This was delicious! Like others I made some modifications to the recipe. I only wanted a single serving portion, so I used 8oz of peeled and diced sweet potato tossed with 1tsp olive oil, 1tsp brown sugar, equal parts cayenne/chili powder/onion powder/paprika, and a light sprinkle of salt and pepper.

    I did not measure my spices and instead just did a light dusting over everything before I tossed it all together. They were not too spicy at all! I thought that the heat was just right and I was surprised by how sweet but flavorful they were.

    Thank you for this great recipe!

  31. This was so very good. I omitted the black pepper. I also used coconut oil instead of olive oil. I didn’t have any onion powder so garlic powder worked fine. The Sweet potatoes came out nice and tender and brown. I used Kosher salt and extra brown sugar.

  32. These are so good! We use them as part of a Buddha bowl that we make and this is the highlight! I do add an extra tablespoon of brown sugar and cut the cayenne in half because I’m a lightweight when it comes to heat. Thanks so much for this recipe!

  33. Love this recipe! Super healthy, delicious and versatile!
    My only change was cubing but not peeling the potatoes. Easier, tastier and possibly, healthier.
    Thank you!

  34. I made this recipe as written the first time and my family thought it was pretty tasty but a little too spicy for my pre-teen. We were blessed to be given a big sack of sweet potatoes recently, so thought I’d try them again with a few of modifications. First, I didn’t read the directions and put the oil in a bowl with all the seasonings and stirred it all together. Oops! I did change the spices a bit by omitting the black pepper and swapping the cayenne pepper for an equal amount of chipotle pepper. We like the smokey flavor it adds. Then, I stirred in the sweet potatoes until evenly coated. I used a foil-lined sheet for easier clean-up. I baked them for 20 minutes and they were done, but not crispy. We like them better this way as the brown sugar doesn’t burn; just a personal preference. We love them with BBQ pork chops. Overall, they’re a winner!

  35. This was sooo good! I must admit I did not take the time to measure the ingredients, had more potatoes than recipe called for because I wanted to use all of what I had, put extra sugar, did not put black pepper, but used everything else, adding the ingredients by the shake method. I will definitely make it again because it was super easy.

  36. I have a 10oz bag of organic cubed sweet potatoes.
    Is the 10 oz equivalent to the 3 large potatoes? If not how do I cut the spices to match what I have?

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