Spicy and Smoky Cumin Roasted Sweet Potatoes

The perfect, crispy diced and roasted Southwestern style sweet potatoes that are spicy, smoky, and the perfect breakfast potato or side dish you need to try.

Course Side Dishes

Cuisine American

Keyword Spicy and Smoky Cumin Roasted Sweet Potatoes

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 127kcal

Author Bon Appeteach

Ingredients

4 cups Diced Sweet Potatoes (skin on is my preference)
1-2 Jalapenos sliced into 1/4 inch rounds (seeds add more heat, remove if you prefer it less spicy)
1 tbsp. Olive Oil or Avocado Oil
2 tsp. Sea Salt
2 tsp. Cumin
1 tbsp. Smoky Paprika
1/2 tsp Cayenne Pepper if you like it spicy
1/2 lime Juiced
Cilantro for Garnish

Instructions

Preheat your oven to 425 F. Place an empty baking sheet in the oven to preheat as well.
Scrub your sweet potatoes and then diced into 1 inch cubes. If you do not like the skin, peel it before dicing. I leave it on for texture and adds extra nutrients to the dish.
Slice your jalapenos (can swap with diced green pepper for something more mild).
In a bowl, combine the paprika, cumin, sea salt, and cayenne pepper. Mix and then toss the potatoes in the oil then in the spice blend.
Remove your preheated baking sheet carefully from the oven and pour the potato mixture onto the pan. Shake and spread out the mixture so they are not touching and lay flat.
Return to the oven and bake for 20-25 minutes or so. The outsides should brown and the insides should be tender. You can also toss them halfway through, but the preheat pan will help promote even browning.
Remove from the oven and add a little fresh lime juice over the top and some sliced cilantro for garnish.

Notes

Let your potatoes cool before storing to reduce condensation and sogginess. Reheat your potatoes in the oven, and air fryer, or in a frying pan to preserve crispiness.

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