Cook's notes: There’s nothing like a little Southwestern twist to spice up roasted potatoes or sweet potatoes! These potatoes are lightly dusted with chile powder, paprika, cumin and a touch of red pepper flakes before heading into the oven where they bake up crispy with a deep rusty-golden color. It's a great side dish to serve with hamburgers, salmon or chicken.
recipe adapted from cinnamonspiceandeverythingnice.com
- 1-1/2 pounds sweet potatoes peeled and cut into 1-inch chunks (3 cups)
- 1 medium red bell pepper, cut into 1-inch chunks
- 1 medium sweet onion, such as Vidalia, cut into 1-inch chunks
- 2 TB. olive oil or Tuscan Herb Olive Oil
- 1/2 tsp. chile powder
- 1/2 tsp. sweet or smoked paprika
- 1/4 tsp. ground cumin
- 1/4 tsp. red pepper flakes
- coarse salt and fresh black pepper
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Toss sweet potatoes, bell pepper and onions with oil in large bowl. Spread evenly on baking sheet.
- Mix chile powder, paprika, cumin and red pepper flakes. Sprinkle over sweet potatoes or regular potatoes. Season with salt and pepper.
- Roast 45 minutes or until sweet potatoes are tender, stirring halfway through cooking time.
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