Roasted Sweet Potatoes with Chile Glaze and ginger-cilantro slaw is a healthy, flavorful side. Pair it with your protein of choice for an Asian-inspired weeknight dinner. The idea for this recipe comes from the folks at Bon Appetit, who recently published a squash recipe featuring a fun crosshatch pattern. Not only is the pattern aesthetically appealing, but it also helps the vegetable absorb whatever you season it with. Additionally, it speeds up the roasting process for hardy root vegetables.
This roasted sweet potato recipe comes together in just 45 minutes and can be served with your protein of choice (for example, grilled chicken, fish, crispy tofu, or burgers).
The Best Sweet Potato Recipe You’ll Ever Make!
These roasted sweet potatoes are at once sweet, spicy, and deeply savory with rich umami flair. The refreshing cilantro topper marks a breakthrough moment for creamy roasted sweet potatoes, plus adds welcome crunch. This recipe embraces the natural sweetness of spuds, but also gives them an irresistible spicy edge.
For the herb topper, a mix of cilantro and fresh mint offer their own set of refreshing herbal qualities.
How to Bake Sweet Potatoes:
For these spuds, in particular, you start by slicing them in half lengthwise. Next, use the tip of your knife to score the cut sides in a ¼” crosshatch pattern. Again, this not only helps them roast in a shorter amount of time, but it also lets the glaze fully penetrate the flesh. I recommend baking the sweet potatoes on a piece of foil so that the glaze doesn’t stick to the pan.
After the spuds are sliced and scored, roast at 425°F for about 30 minutes, or until fork-tender. At this point, brush them with the chile glaze and place them back in the oven for another 15 minutes. The second round of roasting (after the tangy glaze is applied) is when the potatoes turn from humble root vegetable to something truly transformative.
How Healthy Are Sweet Potatoes?
Sweet potatoes are full of slowly digested carbohydrates for sustained energy, plus vitamins A and C. In fact, one medium sweet potato delivers nearly 4x your daily vitamin A, which promotes good vision and helps build hemoglobin.
One thing to note, however, is that vitamin A is a fat-soluble vitamin, which means it needs a source of fat to properly absorb and function. In this case, heart-healthy oils and sesame seeds are key to unlock its full potential.
Lastly, if you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations!
More Sweet Potato Recipes:
- 4 medium sweet potatoes (jewel or garnet varieties, if available)
- 2 Tbsp. extra-virgin olive oil
- Kosher salt
- 2 Tbsp. lower-sodium soy sauce (or tamari, if making gluten free)
- 1 Tbsp. plus 1 tsp. honey, divided
- 2 tsp. chili garlic sauce (I love Lee Kum Kee brand)
- 1½ Tbsp. unseasoned rice vinegar
- ½ tsp. toasted sesame oil
- ½ tsp. freshly grated ginger
- 1 to 2 tsp. toasted sesame seeds (tan or black)
- ½ cup fresh cilantro leaves
- ½ cup fresh mint leaves
- Preheat oven to 425°F and line a rimmed baking sheet with foil.
- Cut each potato in half lengthwise, then use the tip of a knife to score cut sides in a ¼" crosshatch pattern. Toss potatoes in olive oil and season with salt, and arrange flesh side-down on prepared baking sheet. Roast for 30 minutes.
- Meanwhile, prepare glaze by combining soy sauce, 1 Tbsp honey, and chili garlic sauce in a small bowl.
- Remove potatoes from oven and use tongs to flip each half over onto its skin side (try to position potatoes so they are laying flat, using the rim of the baking sheet, if needed, to hold them upright). Spoon chili garlic mixture over flesh and place back in the oven for 15 minutes, or until potatoes are fork-tender.
- Meanwhile, combine vinegar, sesame oil, ginger, remaining 1 tsp. honey, sesame seeds, and a pinch of salt in a bowl. Add cilantro and mint; toss to combine.
- Arrange roasted sweet potato halves on a serving platter and top with cilantro-mint mixture.