Spicy Sweet Potatoes Recipe - Food.com (2024)

165

photo by limeandspoontt

1. Can this recipe be made a day ahead and stored in ziplock?

   suzydaruwala

Reviews

1. We loved this recipe. We like onions, so I did add a whole onion chopped up in large pieces. I served this tonight with Jamaican Jerk Chicken (#83215) and won't do that again. The double heat factor was too much for me. I will be making this again (the Jerk Chicken too), but will let this be the one and only spicy item on the menu. DH says I'm a wuss.

   Phat & Sassy

2. So freaking AMAZING!!! I only used 2 or 3 sweet potatoes and I still had to double the cook time so they weren't crunchy, but WOW these are awesome. I have made them 3 times in 2 weeks if that tells you anything.

   pgregAU

3. Excellent! I have mixed several batches of the dry ingredients together(with some cinnamon added) and I store it in a large spice bottle. I make just one yam at a time for the two of us, so I toss it with the oil and 2 Tbsp of the mixture and they're ready for the oven!

   J-Lynn

4. These will definitely be made again.....loved them....so tasty and easy to make. The hardest part was cutting them up .....I followed the recipe exactly but only made 1 potato as it was huge. Will make more next time as these were gone in a flash! Thanks for a keeper !

   cfletcher

5. It is so nice to find a savory sweet potato recipe. I followed Phat & Sassy's suggestion and added one sweet onion cut in 1" pieces. They were very soft so next time I'll check them after 35 minutes. I will make again and again! Great flavor.

   Heirloom Tomato

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Tweaks

1. Love these! Have made them as fries and as wedges, success both times. I used crushed red pepper instead of cayenne (what I had on hand), and still fabulous. Thanks for sharing!

   kellib626

2. These are delicious! Used yams instead of sweet potatoes as that is what I had on hand. I don't even like yams :) But these were yummy. I sliced these into about 1/2 inch or slightly less slices. Overlapped them in a pyrex dish after tossing them in olive oil. Mixed the rest of the ingredients together and sprinkled over the top. The bottom sorta caramelized and the top was spicey sweet, without being over sweet or spicey. Made a yam lover out of me :) I will fix these again! Thanks for posting ratherbeswimming.

   Shirl

3. Made for Thanksgiving 2009. I decided to try this sweet potato option because it was one of the lower-carb (considering it's sweet potatoes) options I made to help my diabetic father-in-law have more options on the table. I ended up using 4 sweet potatoes and cubed them up smaller than 1-inch. I did have to make some adjustments in the spices based on what I had on hand, personal preferences, and dietary restrictions. I omitted the salt and and had to substitute additional chili powder for the cayenne (mother-in-law forgot to bring it). I decided to add 1/4 tsp cinnamon and 1/4 tsp nutmeg to the spice mix as well. I found that what worked best for me was to double the amount of the spice blend that I used, so what I ended up using was 4 tbsp brown sugar, 3 tsp chili powder, 1/2 tsp cinnamon, and 1/2 tsp nutmeg. I prepared and roasted the potatoes (baked for about an hour) the day before Thanksgiving and then just reheated them on Thanksgiving while other dishes baked. Preparing ahead worked out well for me. Thanks so much for posting this idea! I can definitely see us using it again in the future.

   OutnumberedByPeanuts

4. My family loves this recipe! The only change made was to substitute the brown sugar with 2 tablespoons Splenda and 1 teaspoon sugar free maple syrup.

   PhotoMama

5. These were awesome! Only change we made was to substitute crushed red pepper flakes for the cayenne (hubby thought these were the same thing LOL) The spice was just right! Will make these again often!

   willsmom

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