Roasted Chipotle & Cinnamon Sweet Potatoes
Sweet potato cubes roasted with chipotle, cinnamon, and sea salt — a sweet-and-smoky side dish good enough that seconds happen without anyone admitting it.
- Prep Time
- 10 min
- Cook Time
- 50 min
- Total Time
- 1 hr
- Servings
- 4 servings
Last year I started an online culinary nutrition program that was supposed to take 15-20 hours a week — mine has basically doubled that, since I tend to dive in headfirst on anything I get obsessed with.
One assignment paired me with a classmate to design a day of meals for each other. When she put this together for me, I got excited to try a new roasted sweet potato variation with a little heat and spice to it. I tweaked her recipe slightly by adding more oil to really coat the potatoes.
My husband rarely goes back for seconds, so it wasn't a surprise when he did this time. I may have also stood over the pan with a fork afterward, but there's no real evidence of that.
Ingredients
- 3 medium sweet potatoes, peeled and cut into 1/2 inch cubes
- 3 tbsp. avocado oil or coconut oil
- 1/2 tsp. ground chipotle pepper
- 1 tsp. cinnamon
- 1/2 tsp. sea salt
Instructions
- 1Preheat the oven to 375°F.
- 2Toss the sweet potatoes, oil, chipotle pepper, and cinnamon together in a bowl until evenly coated.
- 3Rub a 9x13 inch baking dish with a little more oil to keep the potatoes from sticking, then spread them into an even layer in the dish.
- 4Bake for 45-55 minutes, until crispy and tender.
- 5Remove from the oven, sprinkle with salt, and toss together in the pan before serving.
