Southwestern style roasted sweet potatoes are great for any holiday table as a side dish. This is a perfect alternative for those who do not care for candied yams or sweet potato casserole. Savory, along with a touch of sweetness. The sweet potatoes combine beautifully with the poblano peppers, onions, seasoned with a warming mixture of spices. Balsamic vinegar also provides a deep background. The roasting gives the vegetables not only a wonderfully crispy caramelized exterior but also a creamy soft interior.
Some Techniques and Tips for Roasted Sweet Potatoes
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Prep Tips
Besides being easy to put together side-dish, there are a few things to take into consideration. First of all, this is a rustic dish. Try and cut all the vegetables around the same size. This will also ensure that everything is done at the same time. Cut the Sweet potatoes into wedges lengthwise and then into 1-inch thick pieces. Similarly, do the same for the onions and peppers. You will also need a large bowl to mix everything in. Measure out and mix all the spices and sugar into a small bowl. This helps to distribute the spices evenly before adding to the vegetables. Use a good quality chili powder mix, it should be a dark maroon color and not bright red. Lastly, add the oil and vinegar. Use your hands to mix it all. This will make sure everything is coated evenly.
Roasting Tips
Without a doubt, a good quality rolled edge sheet pan is important. For the best results to roast directly on the surface of the pan. However, lining the pan with aluminum foil will make clean-up easier. Regardless if you line the pan or not, preheat the pan with a thin coating of olive oil before adding the potatoes. The pan should be scorching hot and sizzle when you add the vegetables. This will ensure an initial sear and will help develop a crispy exterior. Work quickly to spread the sweet potatoes evenly on the pan. The sweet potatoes are done when some edges are slightly charred and fork-tender when pierced.
NOTE: If you have a convection function on your oven use it! Just adjust the temperature to 400° F and cook time down to 40 minutes.
Sweet Potatoes or Yams?
First of all they are not the same vegetable. Here are the differences
Southwestern Style Roasted Sweet Potatoes
Ingredients
- 4 Sweet Potatoes (med-large) approximately 3 lbs. Quartered and Chopped into 1 inch thick pieces.
- 3 poblano peppers rough chop
- 1 red bell pepper rough chop
- 2 yellow onions (large) chopped 1 inch pieces
- 1 tbsp brown sugar
- 1 tbsp chili powder blend
- 1 tbsp sea salt
- 1 tsp oregano (dried)
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp cayenne pepper or to taste
- ½ tsp cinnamon
- ¼ cup olive oil plus more for sheet pan
- 3 tbsp balsamic vinegar
- 1 tbsp thyme (fresh) chopped
Instructions
- In a large bowl cut up sweet potatoes, onions, and peppers into 1-inch pieces. Mix in all the spices and sugar. Sprinkle over the cut vegetables. Add the oil and vinegar and mix until all the vegetables are coated well with the spice mixture, oil, and vinegar.
- Preheat oven to 425° F (See note above if using a convection oven).
- Coat the bottom of a sheet pan with 2 tablespoons of olive oil. Place the empty oiled pan into a preheated oven until oil is shimmering and almost smoking (about 5 minutes). Keep your eye on the pan, so it doesn't burn.
- Quickly add the sweet potato mixture to the hot pan and form an even layer. Half-way through the cooking time flip and mix the potatoes and return to the oven to continue cooking. Remove when sweet potatoes are fork-tender, slightly charred on the edges and onions and peppers are carmelized. Add the fresh thyme. Serve hot.
Nutrition
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