Sweet Potatoes Roasted with Chilies,Vegetables & Herbs
In the US, I feel that we largely associate sweet potatoes with Thanksgiving and sugar coated, marshmallow covered casseroles. No offense if you like that sort of thing, but I prefer my sweet potatoes to be savory, sprinkled with herbs, and perhaps a dash of something spicy. Often, I cook them using the same method I use to make Russet Baked Potatoes – spreading them with butter and plenty of salt and pepper. And, while they do generally make an appearance at our Thanksgiving table, they are usually roasted in olive oil or butter, and completely free of sugar and marshmallows.
Last Thanksgiving, I made carnitas along with a traditional turkey. At the end of the day, we had a ton of leftover turkey, but the carnitas were gone. This year, I might skip the turkey altogether and only make carnitas… and Chili Roasted Sweet Potatoes. Because this combination rocks.
It makes sense that carnitas and Chili Roasted Sweet Potatoes are delicious.
Even though you won’t often find them on the menu at American Mexican restaurants, sweet potatoes are an important part of Mexican cuisine, especially in southern Mexico, where they were a large part of the Mayan diet.
You know what else is an important part of traditional Mexican cuisine? Mushrooms. Mexico is the largest exporter of edible mushrooms in Latin America, and outdoor Mexican markets often feature many different varieties.
Serve Chili Roasted Sweet Potatoes with carnitas and tortillas, as pictured here, or with anything you like. They would be delicious with Roast Chicken, sautéed fish, or served with a burger instead of fries. Served with black beans, or with some crispy bacon crumbled over the top, and they become an entire meal all by themselves.
Used in this recipe:Print
- 3 lbs sweet potatoes, ends trimmed and peeled
- 1 jar Zesty Mexican Blendabella (See recipe note below to substitute fresh veggies for Blendabella)
- 1/2 cup diced green chilies
- 2 chipotle peppers in adobo sauce, diced
- 1 tbsp finely grated orange zest
- 2 tbsp freshly squeezed orange juice
- 1 tbsp honey
- 2 1/2 tsp salt
- 1/2 cup chopped cilantro
- 1/2 cup sour cream (optional, for serving)
- Preheat oven to 350 degrees.
- Slice sweet potatoes into wedges that are 2-3 inches thick and 4-5 inches long. Place in a 9×13-inch baking dish.
- In a medium size bowl add all the remaining ingredients. Stir to mix, pour over the sweet potatoes, and use your hands to toss the sweet potatoes around in the mixture to coat completely.
- Cover the pan with a sheet of aluminum foil and bake for about 60 minutes, until the sweet potatoes are nearly fork tender. Check the potatoes after 45 minutes – how quickly they cook depends on how thickly sliced the wedges are.
- Turn the oven heat up to 425 degrees. Remove the foil and cook for an additional 15 minutes.
- Remove the pan from the oven and sprinkle the potatoes with cilantro. Serve with sour cream if desired.
If you’d rather use fresh veggies instead of the jar of Blendabella, here’s what to use: 3/4 cup diced portabella mushrooms, 1/4 cup diced tomatoes with their juice (fresh or from a can), 1/4 cup diced red onion, 1/4 cup diced bell pepper, 1 tbsp lime juice, 1/2 jalapeño pepper, seeded and diced.