I favor one dish meals over the traditional “main plus two sides” structure these days because I like to save time and effort. BUT sometimes a side dish is in order and when it is, I make sure it’s super simple. Not only do I want to save effort, but I really don’t want to upstage the spectacular main dish that I created. So, that’s why super simple recipes like these Chili Roasted Sweet Potatoes are so great. Sometimes simple is good. :)
I used a mild chili powder blend to season the sweet potatoes, plus just a little salt. That’s all they need–really! The natural subtle sweetness of the sweet potatoes perfectly balances the mild, earthy flavor of the chili powder and a pinch of salt always helps the flavor pop. I use McCormick’s chili powder, which has no heat and very little salt. If you’re using a different brand, make sure to check the ingredients and adjust the salt if needed and/or be prepared for a some heat. Spicy chili powder goes just as well with sweet potatoes as mild, so either can be used.
Chili Roasted Sweet Potatoes
I made these Chili Roasted Sweet Potatoes to go along side my Cumin Lime Chicken Drumsticks. They cooked in the oven at the same times as the chicken so everything was done at one time, and the offered the perfect complimentary colors and flavors. Everything just went together so very well. I almost went one step further and made Savory Coconut Rice to serve as the bed for the chicken and sweet potatoes, but I forgot to buy coconut milk at the store. The plain rice was plenty good, especially when doused in the yummy drippings from the roasted chicken.
Chili Roasted Sweet Potatoes
Chili Roasted Sweet Potatoes are the perfect simple-yet-flavorful side dish to any southwest inspired meal.
- 2 lbs sweet potatoes $2.08
- 1 Tbsp chili powder* $0.30
- 2 Tbsp olive oil $0.24
- 1/4 tsp salt (or to taste) $0.02
Preheat the oven to 400ºF. Line a baking sheet with aluminum foil.
Wash and peel the sweet potatoes, then cut them into 1/2 inch cubes. Place the cubed sweet potatoes into a large bowl and drizzle with the olive oil, chili powder, and salt. Toss the potatoes until evenly coated in oil and spices.
Spread the seasoned sweet potatoes out over the prepared baking sheet so they are in a single layer. Roast the potatoes in the preheated oven for 45 minutes, stirring once half way through. After 45 minutes, the sweet potatoes should be soft and slightly browned on the edges. Total cooking time will ultimately depend on the size of your cubes.
*I use McCormick's chili powder, which is not spicy and contains very little salt.
Step by Step Photos
Wash and peel two sweet potatoes (about 2 lbs. total). Preheat the oven to 400ºF and line a baking sheet with foil.
Cut the sweet potatoes into 1/2 inch cubes. The easiest way to do this is to first cut the potatoes into 1/2 inch thick slices, then cut the slices cross-wise into cubes.
Place the cubed potatoes in a large bowl and add 2 Tbsp olive oil, 1 Tbsp chili powder, and 1/4 tsp salt. I use McCormick’s chili powder, which is mild and contains very little salt. Every brand is different, though, so be aware that if yours contains cayenne or another spicy chili, you could end up with some spicy sweet potatoes. Likewise, if your chili powder contains more salt, you may need to reduce or eliminate the salt I have listed in the ingredients.
Toss the sweet potatoes until they are coated in the oil and spices.
Roast the sweet potatoes in the preheated oven for 45 minutes, stirring once about half way through. When finished, they’ll be soft and slightly browned on the edges. Taste and adjust the salt if needed.
I added a little fresh cilantro to my Chili Roasted Sweet Potatoes just for color in the photos and because I had it on hand from the Cilantro Lime Chicken. It’s totally not needed to make these sweet potatoes mouth-wateringly good, though!