Chile Sweet Potatoes

Spicy roasted spuds are a fresh alternative to traditional mashed 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.

Chile Sweet Potatoes

Tara Teaspoon

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

5 from 2 votes

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Side Dish

Cuisine American

Servings 6 to 8 servings

Calories 301 kcal

Ingredients

  

1x2x3x

• 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 tablespoon 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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About Tara Teaspoon

I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

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