Who doesn’t love roasted sweet potatoes? Give some extra pizzazz to this tried and true side dish by cutting a medium sweet potato into chunks and tossing with:
1 tbsp. olive oil (or refined coconut oil, melted)
1 tbsp. maple syrup
1/4 – 1/2 tsp. chili powder (or chipotle chili powder if you want a real kick!)
1/4 tsp. ground coriander
1/8 tsp. cayenne (more or less to taste)
Sprinkle of sea salt
Roast at 400F for 10 minutes, flip, and roast 10 more minutes. That’s it!
These are absolutely delightful dipped in sriracha ketchup, dijon mustard, or anything else your heart desires!
This post is part of a new series on the blog called Try This, providing new or interesting ways to prepare and enjoy a staple vegan food. They’re not really recipes, just fun ideas!
To see the first post in the Try This series, follow the link–Try This: Tofu Bacon.
Have a great weekend!
A.Cook in the Making 
YES!! I LOVE spiced, roasted sweet potatoes!!! Delicious. Thanks for sharing.
I love them too, can’t get enough!!
Those sound fantastical! I wonder if the coconut taste from unrefined coconut oil might be nice with these spices too!
Oh my gosh, yes! I LOVE sweet potatoes and coconut together, and the spices would totally elevate it.
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