Roasted Mexican Sweet Potatoes
Roasted Mexican Sweet Potatoes are crisp on the outside and tender on the inside. Sure to be everyone’s favorite side dish for dinner or holidays!
Servings: 4
Calories: 159kcal
Ingredients
- 2 large sweet potatoes
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 tsp ground cumin
- ½ teaspoon ground oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon chile de arbol powder
- 1 tablespoon olive oil (for baking sheet)
Instructions
- Preheat oven to 400 degrees F.
- Wash and scrub the sweet potatoes well.
- Peel and dice the sweet potatoes.
- In a small bowl, add the sweet potatoes.
- Add the oil and spices.
- Toss to coat.
- Brush oil on the baking sheet.
- Spread the sweet potatoes out evenly on a baking sheet.
- Bake for 15 minutes.
- Flip and bake for an additional 10 minutes.
- Serve and enjoy!
Video
Notes
To make this dish spicy sweet, add ¼ cup brown sugar.
How to Adjust the Heat:
Chile de Arbol is what gives this dish a kick. Omit, if you don’t like spicy food. Or, use chili powder.
Nutrition
Calories: 159kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1770mg | Potassium: 348mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12751IU | Vitamin C: 13mg | Calcium: 38mg | Iron: 1mg