Roasted Sweet Potato with Ancho Chili
Say goodbye to boring side dishes. This crispy roasted sweet potato recipe packs bold flavor with a smoky kick of ancho chili. Tossed in olive oil and simple spices, these sweet potatoes roast to golden perfection — crispy on the outside, creamy inside. You can even take it up a notch by pairing them with roasted Brussels sprouts and sweet potatoes, sweet roasted carrots, or go quick and crispy using the air fryer method.Perfect for weeknight dinners, holiday spreads, or veggie-powered meal prep. Healthy, gluten-free, and totally addictive — this is the only roasted sweet potato recipe you’ll ever need.
Equipment
- Baking sheet
- Mixing bowl
- Spatula or tongs
Ingredients
- 3 medium sweet potatoes peeled and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon ancho chili powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional add-ins:
- 1 cup Brussels sprouts halved
- 1 cup carrots sliced
- Crumbled feta or goat cheese for serving
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potatoes with olive oil, ancho chili powder, garlic powder, paprika (if using), salt, and pepper.
- Spread the sweet potatoes in a single layer on the prepared baking sheet. If adding Brussels sprouts or carrots, mix them in now.
- Roast for 35 to 45 minutes, flipping halfway through, until the potatoes are crispy on the edges and tender inside.
- Let cool slightly before serving. Top with crumbled cheese or fresh herbs if desired.
Notes
-Air Fryer Method: Toss potatoes the same way, then air fry at 400°F for 15–20 minutes, shaking halfway through.
- Don't crowd the tray—space = crispiness.
- Use parchment for easier cleanup and even browning.