Community Pick
Sweet and Spicy Sweet Potato Bake
"This is a must at your holiday dinner table, It has just the right balance of sweet and spicy --- cooking time will vary depending on the size you cut the sweet potatoes you will love these!"
photo by Jonathan Melendez
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 4 medium sweet potatoes (peeled, and cut into 1 inch cubes or larger)
- 1⁄4 cup melted butter (or use oil)
- 1⁄4 cup brown sugar
- 1⁄2 - 1 teaspoon chili powder, to taste
- 2 teaspoons seasoning salt (or to taste)
- black pepper (to taste)
- 1⁄8 - 1⁄4 teaspoon cayenne pepper (adjust to suit heat level)
directions
- In a resealable plastic bag toss the cubed sweet potatoes with melted butter or oil; add the rest of ingredients; toss well to coat.
- Transfer to a greased baking dish (large enough to hold the potatoes in one layer).
- Bake uncovered at 400 degrees for about 22-25 minutes, or until sweet potatoes are tender but not too soft (tossing with a wooden spoon or spatula about every 15-20 minutes, baking time will vary depending on the size you cut the potatoes).
- *NOTE* careful not to over bake as the potatoes will become mushy.
- Delicious!
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Reviews
-
Really Awesome. I found it was not necessary to put the potatoes in a plastic zip bag. Mixing them in a bowl did a good job too. I spit the brown sugar mixture with splenda.I also added 1/2 tsp of cinnamon to the mixture and it was fabu! -
Very nice! I like that it cooks rather quickly. I added some cumin and ground coriander, too. Definitely a "make-again"! -
These were amazing! Super easy, too. I will admit that I was a little skeptical, but was very happy with the end result. Love sweet potatoes but usually end up making our usual only in the fall. This, in my opinion is a great summer alternative. -
Delicious! I used all of the ingredients, but I did not follow the exact directions. I mixed the butter, brown, sugar, and spices all together in a bowl and poured over the sliced sweet potatoes in the pan and tossed them together. I also baked mine longer than the suggested time because we like our roasted vegetables to get brown and slightly crispy at the edges. These were absolutely delicious though, and I will definitely make them again and again! Thank you so much for sharing!
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Delicious. I tend to like sweeter with a little bit of heat, so I reduced the spicy ingredients a smidge. I baked for 25 minutes, which was two or three minutes too long, but the potatoes were still so good. I served these tossed with steamed cauliflower as a colorful and nutritious side dish. Thank you!
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Tweaks
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This recipe was excellent the day I made it but terrible as leftovers. It might have been the fact that I used oil instead of butter or it might have been the oil I used, which was soybean. Other than that, the seasonings were great and it was delicious! -
Great recipe! I made one change, I used McCormick Chipotle Chile pepper instead of cayenne pepper. It added a delightful smokiness with a great kick. Yummy! Thanks!
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My wife and I really liked this recipe. The combination of heat and sweet is very interesting. I followed all measurements except the cayenne, I added a bit more to spice it up some. I also substituted Splenda brown sugar for the brown sugar. I will make this again!
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I make these sweet potatoes so often and just love them. I use garlic powder instead of chili powder, which keeps the heat down a bit. The flavor is awesome - thanks for posting :)
