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Chili Spiced Sweet Potatoes

Chili Spiced Sweet Potatoes

40 min (30 min unattended)

Roasted sweet potatoes, whether kept whole, wedged, or cubed, are perfect make ahead side dishes for weeknight meals. Unlike white potatoes, which can become dry and mealy after chilling, sweet potatoes reheat like a dream and stay ultra creamy and tender. These Chili Spiced Sweet Potatoes are great as-is alongside any protein and green vegetable, as a stand-in for rice in burrito bowls, or tossed into clean-out-the-fridge frittatas.

Nutrition Notes

Don’t skimp on the olive oil in this recipe! Consuming sweet potatoes with healthy fats increases your body’s ability to absorb its abundance of beta carotene.

  • 3 lb unpeeled sweet potatoes, scrubbed
  • 3 T olive oil
  • 1 tsp garlic salt
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Fine sea salt
Preheat oven to 400 degrees. Line a baking sheet with parchment (optional, but makes clean up a breeze).
Cut sweet potatoes into 1-inch cubes and spread into a single layer on your baking sheet. In a small dish, combine olive oil through paprika. Pour oil mixture over sweet potatoes and toss well to combine.
Roast in preheated oven for about 30 minutes, stirring occasionally, or until tender. Season to taste with additional sea salt while still hot.

Meal Prep Tips

After roasting, cool sweet potatoes to room temperature and store in an airtight container in the fridge for up to 5 days. To reheat, either microwave or saute in a dry pan over medium heat for about 5-7 minutes.

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