Southwest Sweet Potatoes

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!


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