This smoky tender Chipotle Sweet Potatoes Recipe is made with diced sweet potatoes, adobo sauce, and ready in 35 minutes. Pulling the tray from the oven reveals caramelized edges perfectly contrasting the soft, vibrant orange centers. I love tossing these into my weekly meal prep bowls.
What Makes This Version Different
I used to struggle with soggy roasted vegetables that lacked any real flavor punch. Tossing the cubes in a blend of minced chipotle peppers and olive oil completely changed my approach.
The high roasting temperature forces the natural sugars to caramelize rapidly against the spicy adobo coating. I was surprised by how the intense heat mellowed out the heavy spice.
Jump to RecipeChipotle Sweet Potatoes Recipe Ingredients
- 2 large sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- 2 tbsp chipotle peppers in adobo sauce, minced
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
How To Make Chipotle Sweet Potatoes Recipe
- Preheat the oven: Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- Mix the seasoning: In a large bowl, whisk together the olive oil, minced chipotle peppers, garlic powder, smoked paprika, and kosher salt.
- Coat the potatoes: Add the cubed sweet potatoes to the bowl and toss thoroughly until every piece is evenly coated.
- Roast the potatoes: Spread the potatoes in a single layer on the baking sheet, ensuring they do not overlap.
- Flip and finish: Roast for 25 to 30 minutes, flipping halfway through, until the edges are dark and caramelized.
Recipe Tips
- Cut uniform cubes: Keeping the sweet potatoes roughly the same size ensures they all finish cooking at the exact same time.
- Do not crowd the pan: Leaving space between the cubes allows steam to escape so the potatoes roast instead of steaming.
- Adjust the heat: Use less of the adobo sauce if you prefer a milder flavor profile for your dish.
What To Serve With Sweet Potatoes
These spicy cubes are incredible when layered inside a burrito bowl with black beans and cilantro lime rice. You can also serve them alongside grilled chicken or folded into warm corn tortillas for quick tacos.
How To Store
Keep leftover sweet potatoes in an airtight container in the fridge for up to four days. You can also freeze them for three months, though they will soften slightly upon reheating.
FAQs
Do I have to peel the sweet potatoes?
You can leave the skins on if you prefer a more rustic texture. Just be sure to scrub them thoroughly before dicing.
Can I make these in an air fryer?
Yes, you can cook them at 375°F for 15 to 18 minutes. Shake the basket halfway through to ensure even browning.
What if I do not have canned chipotle peppers?
You can substitute a tablespoon of chipotle powder mixed with a little water. The flavor will be slightly less complex but still smoky and spicy.
Nutrition
- Calories: 185 kcal
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 320mg
- Total Carbohydrate: 28g
- Protein: 2g
Chipotle Sweet Potatoes Recipe
4
servings10
minutes25
minutes35
minutesChipotle Sweet Potatoes Recipe features smoky, tender sweet potatoes coated in spicy adobo and roasted in 35 minutes. This quick traybake makes an excellent spicy side dish for busy taco nights or simple meal prep lunches.
Ingredients
2 large sweet potatoes, peeled and cubed
2 tbsp olive oil
2 tbsp chipotle peppers in adobo sauce, minced
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp kosher salt
Directions
- 1. Preheat the oven: Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- 2. Mix the seasoning: In a large bowl, whisk together the olive oil, minced chipotle peppers, garlic powder, smoked paprika, and kosher salt.
- 3. Coat the potatoes: Add the cubed sweet potatoes to the bowl and toss thoroughly until every piece is evenly coated.
- 4. Roast the potatoes: Spread the potatoes in a single layer on the baking sheet, ensuring they do not overlap.
- 5. Flip and finish: Roast for 25 to 30 minutes, flipping halfway through, until the edges are dark and caramelized.
