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.
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.
This recipe has so many 5-star reviews. Even people who think they don’t like sweet potatoes ebd up loving this recipe.
How To Make Spicy-Sweet Roasted Sweet Potatoes
To make these 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.
How To Serve
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. Or mix them with black beans and you have a wonderful filling for vegetarian tacos or quesadillas.
One commenter recommended using the spicy mixture for this recipe on frozen sweet potato tater tots. I can’t wait to try it!
Storage
Leftovers can be stored in an airtight container in the refrigerator for 4 to 5 days. Reheat in either a 350 degree oven or an air fryer.
Watch the short video below to see how easy this recipe is to make.
Try These Other Amazing Sweet Potato Recipes
- Melting Sweet Potatoes
- Shake and Bake Sweet Potatoes
- Southern Candied Sweet Potatoes
- Sweet Potato Cloverfleaf Rolls
- Savory Sweet Potato Casserole
- Roasted Sweet Potato Quiche
- Sweet Potato Casserole with Marshmallows
- Crock Pot Sweet Potato Casserole
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Spicy-Sweet Roasted Sweet Potatoes
Equipment
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published Dec. 6, 2016.
After removing from the oven try a drizzle of balsamic vinegar. Yummy!!!
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
I don’t see a video that you mentioned.
Where did you get the ground jalopeno ?
https://www.savoryspiceshop.com/spices/ground-chipotle-chili-powder.html
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.
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.
Deeeelicious!! I added a bit of vanilla extract and omg! Thank you!
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!
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.
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!
We made them, sans the sugar and they were AWESOME!!!