Crispy Roasted Sweet Potato Spears with Chili
Spiced sweet potato wedges roasted until golden and caramelized, featuring layers of heat from chili powder, cayenne, and red pepper flakes balanced with tangy lime and Dijon mustard. A simple vegetable side that works for weeknight dinners or casual entertaining, basic potatoes into a bold, savory-spicy accompaniment. The quick roasting method develops crispy edges while keeping the interior tender.
Ingredients
- 3 cups sweet potatoes, cut into spears
- ½ teaspoon red pepper flakes
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 garlic clove garlic, minced
- ¼ teaspoon cayenne pepper
- 1 tablespoon Dijon mustard
- ¼ teaspoon black pepper, ground
Instructions
- 1
Preheat oven to 400F.
- 2
Combine red pepper flakes, chili powder, salt, olive oil, lime juice, minced garlic, cayenne pepper, Dijon mustard, and black pepper in a large bowl.
- 3
Add sweet potato spears and toss until evenly coated.
- 4
Spread on a baking sheet in a single layer.
- 5
Bake 20 minutes.
- 6
Turn potatoes over and continue baking 10 minutes until edges are crispy.
Tips
Cut potatoes to uniform thickness so they roast evenly and crisp simultaneously.
Flip halfway through baking to ensure even browning on all sides.
Good to Know
Keep covered in refrigerator up to 4 days. Reheat on baking sheet at 350F for 8-10 minutes.
Prepare spears and coat with seasoning mixture up to 8 hours ahead. Store in refrigerator before roasting.
Serve warm or at room temperature as a side to grilled proteins, grain bowls, or tacos.
Common Mistakes
Cut potatoes to similar sizes to avoid under or overcooking.
Spread potatoes in single layer to allow steam to escape and edges to crisp.
Flip partway through to ensure even browning rather than one side burning.
Substitutions
FAQ
Can I prepare the seasoning mix ahead of time?
Yes, combine all dry and wet spices in a bowl and refrigerate up to 3 days. Add potatoes and toss just before roasting.
What if my potatoes are unevenly sized?
Cut larger spears thinner so all pieces finish cooking simultaneously. Alternatively, add smaller pieces to the pan halfway through baking.
How long can I keep these and can I reheat them?
Store 4 days refrigerated. Reheat on a baking sheet at 350F for 8-10 minutes to restore crispness, or serve cold.