Ad Hoc: Roasted Sweet Potatoes

The Chef and I recently made some delicious roasted sweet potatoes for a breakfast side dish, but truth be told, these “breakfast” sweet potatoes can really be served with any meal.

Crispy on the outside, soft on the inside, and bursting with that unmistakable sweet potato flavor, roasted sweet potatoes really are a perfect side for any meal … and they’re also perfect as part of my “Ad Hoc” recipe series, in which we take random ingredients from our pantry (and/or refrigerator) and turn them into something we can’t wait to make over and over again.

Roasted Sweet Potatoes

In the recipe for our roasted sweet potatoes below, we used smoked paprika and chipotle powder to add a bit of smoke and spice to the natural sweetness of the potato … and this combination paired wonderfully with the spicy pork sausage patties (recipe coming soon!) and fried eggs that accompanied our “breakfast” potatoes.

Not a fan of smoke and spice? Well, that’s where the “ad hoc” part comes in. You can easily substitute other herbs and spices in this recipe, so instead of paprika and chipotle, you could mix things up with rosemary and thyme instead. Or cumin and coriander. Or cinnamon and nutmeg. Or just salt and pepper. You get the gist, right?

Roasted Sweet Potatoes

No matter what combination you choose, I hope you make some roasted sweet potatoes for your next meal — be it breakfast, lunch, or dinner!

Roasted Sweet Potatoes
Prep time
Cook time
Total time
Yield: 4 servings
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 2 teaspoons chipotle powder
  • 1 teaspoon salt
  1. Preheat the oven to 375°F.
  2. Place the potatoes in a large bowl. Drizzle evenly with the olive oil, then stir to coat all of the potatoes.
  3. Sprinkle the paprika, chipotle powder, and salt over the oiled potatoes, then stir to evenly coat all of the potatoes with the spices.
  4. Place the coated potatoes on to a large parchment paper-lined baking sheet, making sure they're in an even layer.
  5. Bake the potatoes at 375 degrees for 20 minutes, then flip the potatoes so that they cook evenly on both sides. Continue to bake for another 10 to 20 minutes or until the edges are golden brown and the insides are soft.
  6. Serve.
Nutrition Information
Serving size: ½ cup


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