Chili Roasted Sweet Potatoes

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2-3 medium sweet potatoes (peeled) 2 tablespoons olive oil 1 tablespoon sugar 1 teaspoon cinnamon 1 teaspoon chili powder 1 teaspoon kosher salt 1/4 teaspoon black pepper 2 tablespoons maple syrup


Preheat oven to 425 degrees. Cut the potatoes into desired shapes (cubes, wedges or halves). Line a sheet pan with parchment paper. In a bowl, toss potatoes with olive oil, chili powder, kosher salt, cinnamon and black pepper. Place in a single layer on the parchment lined sheet pan. Bake for 15-20 minutes or until potatoes are tender and pierce easily with a fork. Remove from oven. Drizzle with maple syrup and serve immediately.


7 Servings.

Per serving (1/2 cup): 160 Calories; 7 g Fat; 14 g Carbs; 1 g Protein

Nutrition values provided by

Gluten free | Lactose free