“We normally eat our sweet potatoes mashed, until one day it dawned on me to roast them. These go great as a side along with Roasted Tri Tip. I like to make mine a little smoky with a chipotle powder and smoked paprika. These aren’t incredible spicy, so feel free to increase the spice level to your tastes.” – April Ferre
Roasted Sweet Potatoes
Ingredients
- 2 Pounds (About 3 Large) Sweet Potatoes In 1/2-Inch Cubes
- 2 Tablespoons Olive Oil
- 3/4 Teaspoon Salt
- 1/2 Teaspoon Chili Powder
- 1/2 Teaspoon Paprika Regular or Smoked
- 1/2 Teaspoon Cumin
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Pepper
- 1/8 Teaspoon Cayenne or Chipotle Pepper Optional
Instructions
- Preheat oven to 425 degrees. Line a large sheet pan with foil or a silicone mat.
- Toss sweet potatoes with olive oil.
- In a small bowl, mix together spices and then sprinkle over potatoes, tossing until evenly coated.
- Spread potatoes onto the sheet pan in single, even layer. Do not overcrowd or your potatoes will steam and not roast.
- Roast for approximately 30 minutes, turning the potatoes every 10 minutes for an even roast.
- If you have leftovers, they can be reheated in a 425 degree oven for approximately 10 minutes.
2026 Recipe – April Ferre – From Chelsea’s Messy Apron
