Jan's Chipotle Roasted Sweet Potatoes

Jan's Chipotle Roasted Sweet Potatoes

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What's for dinner, mom? 374

"Quick and easy way to jazz-up sweet potatoes. Great blend of sweet, salty, spicy, and a flash of heat. Great with pork roast, ribs, ham, or your favorite BBQ."
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40 m servings 364 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 65.9g
  • 21%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 809 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Toss sweet potatoes and butter together in a large bowl.
  3. Whisk brown sugar, onion powder, garlic powder, chipotle chile powder, salt, and black pepper together in a small bowl; sprinkle over sweet potatoes and toss to coat. Pour potatoes in a single layer onto the prepared baking sheet.
  4. Roast in the preheated oven until potatoes are tender, 30 to 45 minutes.


  • Cook's Note:
  • Use 2 tablespoons chipotle chile powder and 4 tablespoons brown sugar for a spicier version of this dish.


  1. 30 Ratings

Most helpful positive review

I used olive oil (1 TBSP) instead if butter. Wanting to cut some if the fat from the recipe. Overall, the fam loved it !

Most helpful critical review

These were just too hot - not too hot to eat - but the flavors didn't go together for me. The butter was too rich - maybe baking on a cooling rack placed on top of cookie sheet might help for ...

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Least positive

I used olive oil (1 TBSP) instead if butter. Wanting to cut some if the fat from the recipe. Overall, the fam loved it !

Made this for recipe group and it is a keeper for sure!!! The description said it all. Sweet, salty, spicy, and a flash of heat. I had to cut down just a tad on the chipotle as I have a heat wi...

Very nice change from the usual sweet potatoes. I served these at our Tex Mex Christmas feast and they were a perfect complimet to fajitas and tacos while maintaining a holiday tradition of swee...

Sweet, spicy and better than I imagined it would taste. I didn't have any chipotle chili powder so I substituted cayenne pepper. Also, I used olive oil instead of butter. My husband loved it and...

The best baked sweet potato fries I have had! Like another reviewer,even my husband who isn't keen on s.p. thought they were pretty good. I did decrease salt and pepper a bit but otherwise kept...

Holy moly! I could've just eaten these for dinner!! I used to dislike sweet potatoes, and ONLY eat them when covered in brown sugar, butter & marshmallows. This is my new obsession. I knew they ...

I estimated amounts of each spice,as I tested the recipe on a half of a potato for me (single serving), but kept the proportions of the original recipe. Rather than quartering, I sliced lengthw...

We use this for a nice low calorie lunch. I too used olive oil instead of butter.

Loved this recipe....the sweet and spice went together nicely! Will definitely make this again, and soon! Thanks, Jan!

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