Molasses and Chile Roasted Sweet Potatoes

Sweet potatoes are already delicious, but with these mouthwatering flavors, they're likely to become your new favorite side dish.

Molasses and Chile Roasted Sweet Potatoes on Baking Sheet
Photo: Caitlin Bensel
Hands On Time:
5 mins
Total Time:
30 mins
Yield:
4 serves

Earthy molasses is an ideal partner for naturally sugary sweet potatoes, while spicy jalapeño and mustard add balance. When tossing the sweet potatoes, reserve the molasses mixture—then drizzle that over the sweet potatoes after they’re roasted. Stone-ground mustard refers to the method of using a stone to pulverize mustard seeds. But, if unable to find it, sharp mustard like Dijon will work, too.

Ingredients

  • 2 tablespoons olive oil

  • 2 tablespoons molasses

  • 2 tablespoons sliced jalapeño chile (from 1 small jalapeño)

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon stone-ground mustard

  • 3 medium-size sweet potatoes (about 2 lb.), each cut into 8 wedges

  • 1 teaspoon kosher salt

Directions

  1. Place a large rimmed baking sheet in an oven, and preheat to 425 F. (Do not remove baking sheet while oven preheats.)

  2. Whisk together oil, molasses, jalapeño, vinegar, and mustard. Toss mixture with sweet potato wedges; sprinkle with salt. Spread in an even layer on hot baking sheet, reserving any molasses mixture in bowl. Return to oven, and bake until potatoes are tender and slightly brown, 20 to 22 minutes, turning half way through baking. Drizzle with reserved molasses mixture, and serve hot.

Nutrition Facts (per serving)

230 Calories
7g Fat
41g Carbs
3g Protein
Nutrition Facts
Calories 230
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 590mg 26%
Total Carbohydrate 41g 15%
Total Sugars 14g
Protein 3g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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