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.
Absolutely delicious! My picky three year old loves it. Definitely a keeper 😃
Made them. Quick, easy, and sooo delicious.
I love this recipe except for the brown sugar. Sweet potatoes are called sweet potatoes because they are sweet. In my opinion, they do not need sugar added to them.
I parboil the sweet potatoes before seasoning and roasting- makes them super creamy on the inside and crispy outside!
AMAZING!
There is never any leftovers
Perfect for you’re finicky eaters. Don’t take my word for it, give it a try!
Best recipe ever! The only thing I can cook without drastically failing. Bonus: everyone loves them! Thank you!
I love to eat all kinds of tubers.
And this is also what.
definitely will not be ignored.
Thank you.
Because this article was very helpful to me.
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?
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
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!