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Roasted Sweet Potato Rounds

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“I've been trying to find an alternative to our usual roasted potatoes. This is a combo of a few recipes I've seen. The seasoned oil after tossing has a really neat flavour. (I was cooking them along side a roasted chicken so the temperature was lower and cooking time is longer. I have no doubt these could be done faster at a higher temp. Based on recipes I've seen, 425 Fahrenheit for about 20 minutes)”
READY IN:
1hr 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 Tbsp of the oil in a pan.
  2. Preheat oven to 325 (I was cooking them along side a roasted chicken so the temperature was lower and cooking time is longer. I have no doubt these could be done faster at a higher temperature Based on recipes I've seen, 425 Fahrenheit for about 20 minutes).
  3. Slice onions and sautee until tender and brown at the edges.
  4. Peel and wash potatoes then slice into rounds about a centimetre thick.
  5. Combine potatoes, chili powder, brown sugar, salt and remaining oil in a bowl, toss to coat evenly.
  6. Add sauteed onions and continue to toss to combine flavours.
  7. Spread potato and onion mixture evenly on a baking sheet with edges or a large roasting pan that will allow the potatoes to barely overlap.
  8. Toss halfway through to ensure coating and cooking is even.

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