Roasted Sweet Potatoes with Barbecue Spices
Give your roasted sweet potatoes a bit of a kick with a lightly spicy mixture of spices.
Prep Time15 minutes mins
Cook Time1 hour hr 10 minutes mins
Total Time1 hour hr 25 minutes mins
Course: Side Dish
Cuisine: Universal
Keyword: dairy free, gluten free, low sodium, no added salt, no added sodium, plant based, root vegetable, side dish, sweet potatoes, vegan, vegetable, vegetables, vegetarian
Servings: 6
Calories: 296kcal
- 4 pounds sweet potatoes scrubbed, ends trimmed and sliced into ¾ inch thick rounds, (about 3 medium sweet potatoes)
- 1 ½ Tablespoons canola oil or another neutral-flavored cooking oil
- 1 ½ teaspoons smoked paprika
- 1 teaspoon brown sugar
- ½ teaspoon dried oregano
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon cayenne optional - omit if you don't want your sweet potatoes to be spicy
Line a baking sheet with parchment paper. Toss sliced sweet potatoes with 1 ½ Tablespoons canola oil, 1 ½ teaspoons smoked paprika, 1 teaspoon brown sugar, ½ teaspoon dried oregano, ¼ teaspoon chili powder, ¼ teaspoon ground cumin, and ⅛ teaspoon cayenne. Arrange sweet potatoes on prepared baking sheet in a single layer. Cover tightly with aluminium foil.
Adjust oven rack to middle position and place baking sheet on the rack. Heat oven to 425°F. Cook for 30 minutes.
Remove foil and continue roasting until the bottoms of the sweet potatoes are lightly browned, 15-20 minutes. Flip sweet potatoes and roast for an additional 18-20 minutes, until the second side of the potatoes are browned.
Calories: 296kcal | Carbohydrates: 62g | Protein: 5g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 168mg | Potassium: 1037mg | Fiber: 9g | Sugar: 13g | Vitamin A: 43193IU | Vitamin C: 7mg | Calcium: 96mg | Iron: 2mg