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Chile-Glazed Sweet Potatoes with Cilantro Salad

Roasted Sweet Potatoes with Chile Glaze

Roasted Sweet Potatoes with Chile Glaze and ginger-cilantro slaw is a healthy, flavorful side. Serve with your protein of choice for weeknight dinners.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 -6


  • 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
  • 1 1/2 Tbsp. unseasoned rice vinegar
  • 1/2 tsp. toasted sesame oil
  • 1/2 tsp. freshly grated ginger
  • 1 to 2 tsp. toasted sesame seeds tan or black
  • 1/2 cup fresh cilantro leaves
  • 1/2 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.