Roasted Sweet Potatoes with Barbecue Spices

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5 from 1 vote

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

Cook Time1 10

Total Time1 25

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:

Calories: 296kcal

Author: Carissa Serink

Equipment

Baking sheet
Parchment paper or silicone baking mat

Ingredients

4 pounds sweet potatoes scrubbed, ends trimmed and sliced into 3/4 inch thick rounds, (about 3 medium sweet potatoes)
1 1/2 Tablespoons canola oil or another neutral-flavored cooking oil
1 1/2 teaspoons smoked paprika
1 teaspoon brown sugar
1/2 teaspoon dried oregano
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon cayenne optional - omit if you don't want your sweet potatoes to be spicy

Instructions

Line a baking sheet with parchment paper. Toss sliced sweet potatoes with 1 1/2 Tablespoons canola oil, 1 1/2 teaspoons smoked paprika, 1 teaspoon brown sugar, 1/2 teaspoon dried oregano, 1/4 teaspoon chili powder, 1/4 teaspoon ground cumin, and 1/8 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.

Nutrition