Chili-Roasted Sweet Potato Nuggets
Oxmoor House
Sweet potatoes are so good for you. They're an excellent source of vitamin B6, C, and D, and contain iron and magnesium. Dice them up and bake them at a really high temperature. The results are awesome!
Yield: Serves 7 (serving size: 1/2 cup)
Total:
Recipe from
More From Oxmoor House
Recipe Time
Hands On:
10 Minutes
Total:
38 Minutes
Nutritional Information
Amount per serving
- Calories: 172
- Calories from fat: 0.0%
- Fat: 4.1g
- Saturated fat: 0.6g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 0.5g
- Protein: 2.5g
- Carbohydrate: 32.3g
- Fiber: 4.5g
- Cholesterol: 0.0mg
- Iron: 1.3mg
- Sodium: 197mg
- Calcium: 49mg
Ingredients
- 2 3/4 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon light brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Preparation
- 1. Preheat oven to 450°.
- 2. Place sweet potato on a 17 x 12inch baking pan. Drizzle with oil; toss with a spatula until coated. Combine brown sugar and remaining ingredients in a small bowl. Sprinkle brown sugar mixture over potato, tossing to coat.
- 3. Bake at 450° for 20 minutes; turn with a spatula. Bake an additional 5 minutes or until tender.
Chili-Roasted Sweet Potato Nuggets Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless, Gluten-Free
- PUBLICATION: Oxmoor House
More Recipes for Side Dishes/Vegetables
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Roasted Sweet Potato Salad
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Roasted Sweet Potatoes and Broccolini
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