Have you ever had chipolte chiles in adobo sauce? I had never experienced their spicy, smoky goodness before. After trying them this weekend in these sweet potatoes, I can’t wait to add them to an omlet! I have no idea why eggs came to mind when I tried these chiles but they did and it’s now on my menu for dinner tonight!
I love my sweet potatoes to be savory. In this dish the sweet and spicy flavors mingle beautiful together. I love how the small brown sugar adds just the right amount of rich sweetness that blends perfectly with the smoky flavors of the chilies and cumin.
After a fun, busy weekend with my family these were a comforting way to end the weekend. A perfect Sunday night addition.
Sweet and Spicy Sweet Potatoes
Adapted from Willam & Sonoma
3 medium sweet potatoes, cleaned and diced
2 Tbs olive oil
1/4 tsp pepper
1/2 tsp salt
1 tsp cumin
2 tsp brown sugar
2-3 chiles in adobo sauce, minced
Preheat oven 400*
On a medium baking sheet place diced sweet potatoes. Drizzle olive oil over potatoes, season with salt and pepper and coat evenly.
Bake for 30-45 minutes, until potatoes are crispy on the outside.
Sprinkle potatoes with cumin, brown sugar and chiles.
Toss until sugar is melted and chiles are dispersed evenly.
Place potatoes on plates and garish with cilantro and sour cream, if you choose.
Hopefully, you all are having a lovely long weekend. If you aren’t fortunate to have an extra day off this weekend treat yourself to a fun treat before you have to get back to the grind.