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Spicy Maple Roasted Pork Chops and Sweet Potatoes

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“This was another successful, tossed-together kitchen creation. It is best described as spicy pork chops surrounded by roasted sweet potatoes coated in a spicy maple glaze. The sweet potatoes turn out soft on the inside and somewhat crispy on the outside, and the pork chops turn out juicy and spicy. DH and I enjoyed eating a bite of sweet potato with each bite of pork chop. I like to leave the skin on my sweet potatoes when roasting due to its nutritional value and crispy texture, but feel free to peel if desired. This truly is spicy. If you desire to tone down the heat, please do use less cayenne pepper.”

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Line a baking sheet with aluminum foil.
  3. In a small bowl, combine paprika, cumin, cayenne pepper, black pepper and salt. Divide in half.
  4. In a medium bowl, combine half of spice mixture, sweet potatoes, olive oil and maple syrup. Toss to coat sweet potatoes thoroughly. Spread sweet potatoes onto foil-lined baking sheet into a single layer, leaving two spaces in the middle for the pork chops. Note: Be sure to use a rubber spatula to scrape all the liquid out of the bowl onto the potatoes.
  5. Rub remaining half of spice mixture lightly over both sides of pork chops and nestle into spaces made in sweet potatoes.
  6. Roast for 35-40 minutes or until pork chops are done (juices run clear when thickest part is pierced with a fork).

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