Chile-Garlic Roasted Sweet Potatoes

Serves: 4

Chile-garlic sauce (also labeled chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.

Yield: 4 servings, about 3/4 cup each
Prep Time:
Cook Time:
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4 teaspoons extra-virgin olive oil
1 tablespoon chile-garlic sauce
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon ground white pepper
1 1/2 pounds sweet potatoes, scrubbed (and peeled, if desired), cut into 1-inch wedges or pieces


Position rack in lower third of oven; preheat to 450°F.

Combine oil, chile-garlic sauce, soy sauce and white pepper in a large bowl. Add sweet potatoes; toss to coat with the seasoning mixture.

Spread the sweet potatoes evenly on a rimmed baking sheet.

Roast, stirring once or twice, until the sweet potatoes are tender and browned, 20 to 25 minutes.


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