Do you really need a recipe for roasted spicy sweet potatoes? Maybe not. Let this serve as a reminder instead.
Sweet potatoes are awesome, sweet potatoes are easy, sweet potatoes are pretty and quick, and, even pretty quick.
And if you do want a recipe I’ve got one of those for you too.
I like a little heat to temper my sweet, especially with cilantro sauce which has a bit of vinegar and, of course, a lot of herbaceous green. The balance is a perfect foil with eggs for breakfast or to compliment dumplings or shrimp or rice.
I made these as part of a meal- if you’d like to try the whole thing
easy slightly spicy oven roasted sweet potatoes with a tangy cilantro sauce
- 1 sweet potato
- 1 teaspoon diamond kosher salt
- 1/4 tsp ground cayenne pepper
- 1/4 teaspoon ground coriander
- a pinch ground black pepper
- enough oil to lightly coat the sweet potatoes
- 1/2 cup cilantro- you can include the stems but you’ll get a smoother sauce if you leave them out
- 2-3 scallions
- 2 teaspoon rice vinegar
- a pinch of salt
roughly chop the cilantro and scallions
combine all ingredients in the bowl of a food processor fitted with the metal blade
process until smooth, scraping the bowl as neccessary
preheat oven to 450F
peel and thinly slice (1/8th of an inch approximately) the sweet potato
mix together salt and spices in a small bowl until combined
coat the sweet potatoes with oil and then toss with salt mixture
arrange potatoes in a single layer on a sheet pan or in a cast iron skillet
bake until tender, this will vary depending on the thickness of the slices but approximately 15 minutes, flipping mid way for even browning.
serve hot with cilantro sauce on side or dolloped on the top