Spicy Roasted Sweet Potatoes Recipes

Steps:

• Preheat oven to 400 degrees. Slice sweet potatoes in half lengthwise; slice each half into 3 wedges. Place in a medium bowl, and toss with oil, cumin, paprika, ginger, and cayenne pepper. Season with salt and white pepper.
• Arrange sweet potatoes in a single layer on a baking sheet. Transfer to oven; roast until potatoes are crisp and golden on the bottom, about 15 minutes. Turn, and continue roasting until golden all over, about 15 minutes more.
• Remove from oven; season with salt and pepper. Serve with lime wedges.

Steps:

• In a resealable plastic bag toss the cubed sweet potatoes with melted butter or oil; add the rest of ingredients; toss well to coat.
• Transfer to a greased baking dish (large enough to hold the potatoes in one layer).
• Bake uncovered at 400 degrees for about 22-25 minutes, or until sweet potatoes are tender but not too soft (tossing with a wooden spoon or spatula about every 15-20 minutes, baking time will vary depending on the size you cut the potatoes).
• *NOTE* careful not to over bake as the potatoes will become mushy.
• Delicious!

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
• Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sweet potatoes, olive oil, brown sugar, Cajun seasoning, and salt in a large resealable plastic bag; shake to coat potatoes evenly. Transfer mixture to a baking dish.
• Bake in preheated oven, stirring occasionally, until sweet potatoes are tender, about 1 hour.

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
• Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

Steps:

• Peel the sweet potatoes and cut crossways into slices 2.5cm thick. Lay each potato on a large sheet of foil, keeping the slices together.
• Drizzle each potato with the olive oil, sprinkle with the thyme leaves, about half of the chopped chilli and season with plenty of salt and pepper. With your hands, massage the flavourings into each slice. Replace the slices in their original positions. Lay a thyme sprig across the top of each potato and sprinkle with the remaining chilli. Wrap the foil securely round the potatoes to make two parcels. (You can prepare to this stage up to 24 hours ahead.)
• Put the foil parcels on the rack over the hottest part of the barbecue and cook for 45 minutes until the potatoes are buttery and softened. (Unwrap and test with the point of a knife to check if they're ready).

Steps:

• Preheat oven to 400.
• Place diced potatoes and onions in large bowl, toss with olive oil to coat.
• Add all other ingredients, toss to coat.
• Pour into buttered casserole dish.
• Roast in oven for 40-45 minutes or until potatoes are tender and edges are browned and caramelized.
• Adjust spiciness/seasonings to taste.
• Stir gently halfway through cooking time or as needed.

Steps:

• Preheat oven to 400 degrees F.
• Place all ingredients in a ziploc bag & toss to coat.
• Spread sweet potato cubes around on a broiler pan or cookie sheet.
• Roast at 400 degrees F for 40 - 45 min, or until lightly browned & tender when pierced with a fork.
• Stir pieces around a bit to turn them, after first 20 minutes roasting.

Steps:

• Preheat oven to 425°F
• Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle.
• Stir together spices and salt.
• Cut potatoes lengthwise into 1-inch wedges.
• Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes.
• Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.

Steps:

• Heat the oven to 400°F Lightly butter a large Pyrex or ceramic baking dish that can hold the sweet potato wedges in one layer.
• In a small saucepan, melt the butter. Whisk in the honey, orange juice, and spices. Put the sweet potatoes in the buttered baking dish, add the honey mixture, and toss the pieces well to coat them thoroughly. Arrange the sweet potatoes in a single layer; sprinkle with salt and pepper.
• Roast until the potatoes are browned and tender and the juices are bubbly and thickened, 45 to 55 minutes. To ensure even roasting, stir and baste several times with the pan juices, doing so more frequently toward the end of roasting. Serve at once.

Steps:

• Preheat oven to 400°F Line a roasting pan large enough to contain your potato pieces.
• Mix butter, honey, lime juice, chile powder, cumin and cayenne together.
• Coat sweet potatoes with butter/honey/spice mixture and season to taste with salt and pepper. Empty into prepared roasting pan.
• Bake for 25 minutes; give potatoes a stir to redistribute and recoat with liquid.
• Bake 20 minutes longer, or until potatoes are tender all the way through when pierced with the tip of a knife.

Steps:

• In a large resealable plastic bag, combine sweet potatoes and oil. Add remaining ingredients; toss to coat. , Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.