• 3 lbs. (about 3 medium) sweet potatoes
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 4 teaspoons ground cumin
  • ½ teaspoon cayenne
  • 2 teaspoons chili powder
  • 2 tablespoons olive oil


1. Preheat oven to 425 F Peel sweet potatoes and cut into 1 1/2-inch chunks.
2. Place sweet potatoes in large bowl and sprinkle with cumin, chili powder, paprika, salt, and cayenne. Mix well, coating the chunks with the spices. Drizzle with the olive oil and mix well again.
3. Arrange the sweet potatoes in a single layer on a large-rimmed baking sheet or roasting pan. Roast on the lower rack of oven for 8 minutes, or until the chunks brown on the bottom. Turn the chunks over and roast for another 5 to 10 minutes longer, or until they are tender. Serve warm.


Needs to be baked longer than the recipe calls for. Periodically use skewer to check doneness, broiling a little towards the end to add crispness.



MacGourmet downloadChili-Roasted Sweet Potatoes. To import, drag image to your MacGourmet recipe box.


8 servings