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    TaraTeaspoon » Recipes » Side Dishes

    Chile Sweet Potatoes

    Published: Nov 20, 2014 · Updated: Oct 6, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe

    Spicy roasted spuds are a fresh alternative to traditional mashed sweet potatoes.


    Chile Sweet Potatoes

    Taking Sides

    As far as Thanksgiving sides go, I really like my mom's sweet potatoes baked with brown sugar and topped with mini marshmallows, toasted just a little, so they're golden brown.

    Sugar rush anyone? But they're sooooo good.

    For those of you on the other side of the sweet potato camp, here is a delicious option. These orange spuds are sliced and roasted in salt and olive oil, then drizzled with just a touch of spicy honey. Not too sweet, with a kick of heat and herbs. I would be convinced to come over to your team, but just for the day.

    📖 Recipe

    Feature recipe image of Chile Sweet Potatoes

    Chile Sweet Potatoes

    Tara Teaspoon
    Spicy roasted spuds are a fresh alternative to traditional mashed sweet potatoes.
    5 from 2 votes
    Print Recipe Pin Recipe
    Work Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Side Dish
    Servings 6 to 8 servings

    Ingredients
      

    • 3 lbs 4 to 5 sweet potatoes
    • 5 dried red chile peppers
    • 3 tablespoon olive oil
    • 2 teaspoon kosher salt
    • ¼ cup honey
    • 3 tablespoon chopped flat-leaf parsley

    Instructions
     

    • Heat oven to 400ºF. Place 2 rimmed baking sheets on separate racks in the oven to heat.
    • 2. Peel and slice sweet potatoes into ¼-inch-thick slices. Coarsely chop 4 chiles and toss with potatoes, olive oil, salt and 2 tbsp honey in a large bowl. Remove baking sheets from oven and quickly arrange potatoes on pans in a single layer; return pans to oven. Bake 30 min, until golden and soft, turning potatoes over halfway through.
    • 3. Heat 2 tablespoon honey in microwave for a few seconds and brush over sweet potatoes. Transfer to serving dish, chop remaining red chile and sprinkle onto sweet potatoes with parsley.

    Notes

    A savory twist for your favorite sweet potato - use those great red chilis.

    Nutrition

    Calories: 301kcalCarbohydrates: 57gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 903mgPotassium: 783mgFiber: 7gSugar: 21gVitamin A: 32369IUVitamin C: 8mgCalcium: 71mgIron: 2mg
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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipe by Tara Bench. Originally published in LHJ Nov 2009. Food Styling Jee Levin. Prop Styling Jen Everett. Photography Miki Duisterhof

    Comments

      5 from 2 votes

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    1. Mary says

      July 19, 2018 at 7:04 pm

      These really are a great savory option for sweet potatoes! Love them! Just the right amount of sweet/savory situation going on.

      Reply
    2. Marie says

      May 31, 2020 at 8:48 pm

      I love roasted sweet potatoes. The chile, honey and caramelization from roasting the potatoes was the perfect combination of flavors!

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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