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Chile-Garlic Roasted Sweet Potatoes

September/October 2009

Your rating: None Average: 4.2 (70 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

10 Reviews for Chile-Garlic Roasted Sweet Potatoes

09/26/2013
Anonymous

I have to say these were fantastic! Though I didn't make them exactly as posted. I didn't have the chili garlic sauce, so I took some salsa, red wine vinegar, cayenne pepper, and minced garlic, added the soy sauce and olive oil and ran it through a blender. Probably wasn't quite as hot as some of the other reviews here, but the were absolutely delicious!

Comments
02/07/2013
Anonymous
HOT, HOT, HOT!

Mine didn't stick but man were they spicy!!! I would definitely cut back on the chili garlic sauce. 1/2 Tbsp. would be more than enough I'm sure.

Comments
06/05/2012
Anonymous

These were a snap to make. (Wash, chop, toss, roast...done.) Paired this with some wilted spinach and soy-garlic-marinated steak tips. I added an extra 1/2 tablespoon of chile-garlic sauce to please my other diner, who's a spicy food aficionado, and I'm glad I did. Easy, tasty...will definitely make again.

easy
Comments
09/14/2010
Anonymous

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 of the full amount.

Comments
08/31/2010
Anonymous

This is a great, really filling side dish. I like sweet potatoes much more with salty/spicy flavors than with the typical sweet. I found that they cooked much more evenly when I cut them into 1.5 inch cubes. Also, I would recommend lining your baking pan with tin foil, as the first time I made this, I didn't, and they all stuck to the pan.

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