I discovered this recipe nearly ten years ago, and after making it so often, I’ve pretty much memorized it.
I say “pretty much” because I don’t think the recipe in my head is the same as whatever recipe I found online so long ago, but nonetheless it’s delicious. In fact, it’s so delicious that I still make and eat it regularly.
Spicy and sweet, these sweet potatoes are the perfect side dish for breakfast, lunch or dinner. Heck, I’ve eaten cold leftovers as a snack. It’s one of my favorites, so I thought I’d share it on the blog!
Southwest Sweet Potatoes
- 3 large sweet potatoes, peeled and diced
- 1/4 cup avocado oil (or coconut oil, olive oil, or melted ghee)
- 2 tablespoons maple syrup
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon salt (I prefer 2 tsp, but everyone’s different)
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
Preheat oven to 400 degrees. Spray a large cookie sheet with cooking spray, or drizzle with oil.
In a small bowl, mix together 1/4 cup oil, maple syrup, and spices. Drizzle over diced sweet potatoes and mix well, until each piece is coated. Spread potatoes out in a single layer on the greased cookie sheet.
Bake in the pre-heated oven for about 40 minutes, stirring every 10-15 minutes to prevent sticking.
Serve hot with scrambled eggs, chicken, or any other main dish!