Roasted Sweet Potato Recipe – Honey, Rosemary & Chili Delight

Last Updated on 4 months by Neha Deshmukh

Roasted Sweet Potato Recipe – Honey, Rosemary & Chili Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a side dish that’s both incredibly flavorful and ridiculously easy to make. Well, look no further! This roasted sweet potato recipe is a total game-changer. I first made this a few years ago when I was craving something comforting and a little bit different, and it’s been a staple ever since. The sweet and savory combination is just… chef’s kiss.

Why You’ll Love This Recipe

Seriously, what’s not to love? These aren’t your average roasted sweet potatoes. The honey, rosemary, and a touch of chili powder create a flavor explosion that’s warm, inviting, and totally addictive. Plus, it’s ready in under 40 minutes – perfect for busy weeknights or when you’re hosting friends and family. It’s a simple recipe that delivers big time on taste!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 sweet potatoes
• 2.5 tablespoons extra-virgin olive oil (about 30ml)
• 1 tablespoon honey (about 15ml)
• 1.5 tablespoons Tone’s Rosemary Garlic Seasoning
• 0.25 teaspoon red chili powder (about 1.25ml)
• 0.5 teaspoon cumin powder (about 2.5ml)

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference here.

• Sweet Potatoes: I prefer using Garnet or Jewel sweet potatoes for roasting – they get beautifully caramelized and have a lovely sweetness. But honestly, any variety will work! Just be sure they’re roughly the same size for even cooking.
• Tone’s Rosemary Garlic Seasoning: This is the secret weapon! It’s a fantastic blend that adds so much flavor. If you can’t find it (it’s a favorite in my local store!), you can easily make a substitute by combining 1 tablespoon dried rosemary, 1 teaspoon garlic powder, and a pinch of salt and pepper.
• Honey: A little honey adds a beautiful glaze and complements the rosemary perfectly.
• Chili Powder: Don’t be scared of the chili! It just adds a subtle warmth.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, preheat your oven to 375°F (190°C).
2. Peel the sweet potatoes and cube them into 1-inch pieces. Try to keep the pieces relatively uniform in size so they cook evenly. Arrange them in a single layer on a roasting tray. Don’t overcrowd the tray – this helps them get nice and crispy!
3. In a bowl, whisk together the olive oil, honey, Tone’s Rosemary Garlic Seasoning, cumin powder, and red chili powder. Give it a good mix until everything is well combined.
4. Now, pour the mixture over the sweet potatoes and toss to coat them evenly. Make sure every piece gets a little love!

5. Roast for 30 minutes, or until the sweet potatoes are tender and beautifully caramelized. You might want to flip them halfway through for extra crispiness.

6. Once they’re done, transfer the roasted sweet potatoes to a serving platter. A final drizzle of olive oil never hurts!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Don’t skip the single layer: Seriously, it makes a huge difference in how crispy the potatoes get.
• Taste as you go: Adjust the chili powder to your liking.
• For extra caramelization: Broil for the last 2-3 minutes, keeping a close eye to prevent burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the honey for maple syrup – it works beautifully!
• Spice Level Adjustment: If you like things really spicy, add a pinch of cayenne pepper or use a spicier chili powder. Or, if you’re sensitive to heat, reduce the red chili powder to 1/8 teaspoon.
• Festival Adaptation: This makes a fantastic side dish for Thanksgiving or Diwali! It pairs perfectly with roasted turkey or a flavorful Indian curry. My family requests it every year!

Serving Suggestions

These roasted sweet potatoes are incredibly versatile. They’re amazing as a side dish with:

• Roasted chicken or fish
• Grilled steak
• A hearty salad
• Even just on their own as a satisfying snack!

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. They might lose a little of their crispness, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

1. What’s the best way to tell if the sweet potatoes are done roasting?

They should be easily pierced with a fork and slightly caramelized around the edges.

2. Can I use other herbs besides rosemary?

Absolutely! Thyme, oregano, or even a little sage would be lovely.

3. Can this recipe be made with other types of potatoes?

You can, but sweet potatoes really shine in this recipe. Russet or Yukon Gold potatoes will work in a pinch, but the flavor won’t be quite the same.

4. What is Tone’s Rosemary Garlic Seasoning and where can I find it?

It’s a pre-mixed seasoning blend with rosemary, garlic, and other spices. I usually find it at my local grocery store, but you can also order it online.

5. How can I prevent the sweet potatoes from sticking to the roasting tray?

Make sure to use enough olive oil and spread the potatoes in a single layer. You can also line the tray with parchment paper for extra insurance.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!