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Chile-Garlic Roasted Sweet Potatoes

  • 10 m
  • 30 m
EatingWell Test Kitchen
“Give ordinary roasted sweet potatoes a big flavor boost with this quick, Asian-inspired seasoning mix. ”


    • 1½ pounds sweet potatoes, scrubbed (and peeled, if desired), cut into 1-inch wedges or pieces
    • 4 teaspoons extra-virgin olive oil or canola oil
    • 1 tablespoon chile-garlic sauce (see Note)
    • 1 tablespoon reduced-sodium soy sauce
    • ⅛ teaspoon ground white pepper


  • 1 Position rack in lower third of oven; preheat to 450°F.
  • 2 Combine oil, chile-garlic sauce, soy sauce and white pepper in a large bowl. Add sweet potatoes; toss to coat with the seasoning mixture.
  • 3 Spread the sweet potatoes evenly on a rimmed baking sheet.
  • 4 Roast, stirring once or twice, until the sweet potatoes are tender and browned, 20 to 25 minutes.
  • Note: Chile-garlic sauce (also labeled chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
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