Roasted Spiced Sweet Potatoes

Photo by Ryan Gregory

Little cubes of Roasted Spiced Sweet Potatoes coated in spices bringing out the natural sweetness of the potatoes without adding sugar. Makes a delicious side or snack.

I have to give my daughter credit for this dish. She chooses to eat healthy and loves to come up with healthy alternatives. Rather than frying sweet potatoes then coating them with a sprinkle of sugar – which is the way I grew up – she cuts them into little cubes, tosses them with olive oil, sprinkles them with spices, then roasts them until tender and crisp.

The spices used are cinnamon, nutmeg, salt, paprika, pepper, and cayenne. Each serves a purpose but cinnamon and nutmeg have dual roles. Cinnamon and nutmeg add a little sweetness and a little spice. Paprika, pepper, and a touch of cayenne gives the dish some zing, and the salt awakens all the flavors.

Sweet potatoes can be tricky to slice into small cubes. To make it easier, slice off ½” from the bottom lengthwise, then place that flat end on the cutting board. Now the potato won’t wobble and it will be easier to slice. Cut lengthwise into ½” slices, then take those slices and cut them into ½” strips. Finally, take those strips and cut them into ½” cubes. They don’t need to be perfect. The pieces that aren’t perfectly square taste just as good as the cubes.

As for the oil, you can use whatever oil pleases you. I use olive oil. It doesn’t have to be extra virgin for this recipe. Save the good stuff for dressings. Coconut oil adds a touch of flavoring that pairs well with the spices. Canola or vegetable oil does the job without adding flavor.

I recommend tossing the sweet potatoes, oil, and spices in a bowl rather than on the sheet pan. I feel the oil and spices coat the potatoes better. Line the baking sheet with parchment to prevent sticking. You also want to make sure the potatoes are spread out evenly on the baking sheet to allow them to roast rather than steam. Giving the pan a good shake should even everything out.

Photo by Ryan Gregory

These are quite addicting when cooked. Once you try one, you can’t stop.

Make these for breakfast and serve with eggs.

Serve as a side with dinner or your burgers.

Eat them as is for a good snack.

These are delicious hot, warm, or cold.

Want to try some of my other delicious potato recipes? Try…

• Roasted Baby Potatoes with Rosemary and Thyme
• Mashed Potatoes
• Sweet Potato Casserole

Be happy, eat well…

Roasted Spiced Sweet Potatoes

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Little cubes of sweet potato coated with spices then roasted until tender and crisp. Makes a delicious breakfast, lunch, or dinner side.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 servings

Author: Natalie@thegeneticchef.com

Ingredients

• 2 pounds sweet potatoes peeled and cut into 1” cubes
• 3 tablespoons olive oil
• 2 teaspoons cinnamon
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• ½ teaspoon pepper
• ¼ teaspoon nutmeg
• ¼ teaspoon cayenne

Instructions

• Preheat oven 400 degrees.
• Line a baking sheet with parchment to prevent sticking.
• Place diced potatoes in a large bowl.
• Drizzle with olive oil and toss to fully coat.
• Sprinkle with spices and toss to fully coat.
• Transfer potatoes onto baking sheet and lightly shake baking sheet back and forth to evenly distribute potatoes.
• Bake for 30 - 40 minutes until tender.

Did you make this recipe? I would love to see how it turns out. Tag me on Instagram @thegeneticchef or tag #thegeneticchef and tell me all about it!