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Chile-Garlic Roasted Sweet Potatoes

September/October 2009

Your rating: None Average: 4.1 (72 votes)

Give ordinary roasted sweet potatoes a big flavor boost with this quick, Asian-inspired seasoning mix.



READER'S COMMENT:
"These turned out great! They were definitely spicy, but not too bad--I personally probably wouldn't use any less chili garlic sauce, but if you don't like that much spiciness then you might want to use 1/2 or 3/4 of a tablespoon instead...
Chile-Garlic Roasted Sweet Potatoes Recipe

Makes: 4 servings, about 3/4 cup each

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Total Time:

Ingredients

  • 4 teaspoons extra-virgin olive oil or canola oil
  • 1 tablespoon chile-garlic sauce (see Note)
  • 1 tablespoon reduced-sodium soy sauce
  • 1/8 teaspoon ground white pepper
  • 1 1/2 pounds sweet potatoes, scrubbed (and peeled, if desired), cut into 1-inch wedges or pieces

Preparation

  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.

Tips & Notes

  • 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.

Nutrition

Per serving: 177 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 31 g carbohydrates; 0 g added sugars; 3 g protein; 5 g fiber; 348 mg sodium; 586 mg potassium.

Nutrition Bonus: Vitamin A (160% daily value), Vitamin C (40% dv), Potassium (17% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 fat


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