If you’ve ever been to one of my events, cooking lessons, or yoga retreats where you’ve had the opportunity to eat or make one of my Buddha Bowls, you’d be familiar with my chili roasted sweet potatoes. As you’ll see in the photo below, they look like sweet potatoes that are slightly overcooked. I didn’t burn them, I swear, they are simply coated with lots of tasty chili spice which plays nicely into the sweetness of the sweet potatoes.
This is a really simple recipe that can be enjoyed as a part of my Buddha Bowls or used as a side dish for any meal. You don’t necessarily need to cut them into cubes as I suggest below. You could turn them into chili fries by cutting them into long strips or even try spiralized chili roasted curly fries. Just note that cooking times will vary depending on how big or small (or curly) your sweet potatoes are. By the way, I’ve made this recipe using peeled and unpeeled potatoes. I tend to like the texture of roasted sweet potatoes with the skin. That said, if I have organic sweet potatoes I'll leave the skin on, and if I end up with conventionally grown, I’ll peel them.
Scroll down for the full recipes! If you try it out, please let me know how it goes. Tag me on Instagram and I’ll be sure to share your photos.
CHILI ROASTED SWEET POTATOES
Makes 4 to 6 servings.
2 pounds of sweet potatoes (~3 small sweet potatoes)
1 -2 tablespoons chili powder, to taste
2 tablespoons olive oil or melted coconut oil
1 teaspoon garlic powder, optional
1/4 - 1/2 teaspoon salt, to taste
Freshly ground black pepper, to taste
Preheat your oven to 375ºF. Line a baking sheet with parchment paper or a silicon liner.
Thoroughly wash the sweet potatoes, then cut them into dice sized pieces. Place the sweet potatoes in a large bowl and drizzle over the oil and sprinkle on chili powder, garlic powder, salt & black pepper. Toss the potatoes until evenly coated in oil and spices.
Spread the seasoned sweet potatoes evenly over the baking sheet in a single layer. Transfer the baking sheet to the preheated oven and bake for 25 minutes, stirring once half way through. By 25 minutes the sweet potatoes should have softened and slightly browned on the edges. However, total cooking time will ultimately depend on the size of your cubes. If they are not softened to your linking, cook them for 5 - 10 minutes more.
These will keep in the fridge for 5 days.
If you enjoyed the recipe I shared above be sure to check out my Plant-Based Breakthrough program, which is a 4 week online crash course in health, nutrition, and meal planning. For details on when the next program starts click here. You can also join the Plant-Based Breakthrough Community on Facebook where I share recipes, inspiration, and information on plant-based nutrition.