Chile-Garlic Roasted Sweet Potatoes

From EatingWell: September/October 2009

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

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9 Reviews for Chile-Garlic Roasted Sweet Potatoes

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.

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06/05/2012

Anonymous

Recommends this recipe

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.

Pros: easy

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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.

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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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