Spicy Molasses Roasted Sweet Potatoes will Make You Want to Eat More Vegetables

Servings: 4 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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This easy recipe for spicy molasses roasted sweet potatoes makes it easy to eat more vegetables.  

This easy recipe for spicy molasses roasted sweet potatoes makes it easy to eat more vegetables. The marinade has some tang from the vinegar and bite from the mustard and hot sauce which balance the sweet of the potatoes.

Have you been trying hard to eat more sweet potatoes?

Sweet potatoes are always on lists that feature extra healthy vegetables. And for anyone who follows a paleo diet sweet potatoes are in regular meal rotation.  I love the idea of eating them with supper but a plain baked sweet potato a bit too sweet for me, and I can’t get my kids to eat them either so I’m much better at baking with sweet potatoes than I am preparing them as a side dish.

But you’ll soon see that this recipe for spicy molasses roasted sweet potatoes changes all of that. With just a bit of prep sweet potatoes can be transformed into easy finger food, or a side dish that goes with all sorts of main dish meals.

This easy recipe for spicy molasses roasted sweet potatoes makes it easy to eat more vegetables. The marinade has some tang from the vinegar and bite from the mustard and hot sauce which balance the sweet of the potatoes.

To prepare this easy dish, the sweet potatoes are cut into wedges and then tossed with a brightly flavoured marinade. It’s the marinade that makes the dish for me — it has some tang from the vinegar and bite from the mustard and hot sauce, which balance the sweet of the potatoes.

  • Molasses roasted sweet potatoes:
    This simple recipe for spicy molasses roasted sweet potatoes makes it easy to eat more vegetables. The tangy marinade is flavoured with cider vinegar, mustard, hot sauce and molasses.

The recipe came from a dear friend of my mom’s, Iona, who passed away recently. Iona gave me a great little stash of recipe that include molasses and this is the first among them that I have tried.

Spicy molasses roasted sweet potatoes make a great side dish for any hearty fare, from burgers to chili to our popular recipe for Mexican molasses-lime grilled chicken.

 Spicy Molasses Roasted Sweet Potatoes

Ingredients:

  • 2 Tbsp. olive oil
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 Tbsp. Cider vinegar
  • 1 tsp. grainy mustard
  • 1 tsp. kosher salt
  • 1 tsp. hot sauce
  • 3 sweet potatoes, scrubbed, skin left on

Instructions:

  1. Preheat oven to 425 F and line a baking sheet with parchment paper
  2. Cut sweet potatoes into 8 wedges each.
  3. In a large bowl whisk together the first 6 ingredients.
  4. Add the sweet potato wedges to the bowl and toss to coat.
  5. Place wedges on prepared cookie sheet in a single layer.
  6. Roast 20-25 minutes until tender and nicely browned, flipping halfway through.
  7. Serve hot with ketchup

One more thing…

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6 thoughts on “Spicy Molasses Roasted Sweet Potatoes will Make You Want to Eat More Vegetables

  1. Sadie says:

    These weren’t a wow for me, but it may have been my fault. I drained off the excess glaze before baking the wedges and I think it may have been better to leave it on. My baked wedges were dry looking, unlike the ones pictured with the recipe that seem to be well coated with glaze. The flavour was very good. It was more the texture that was disappointing. I’m going to try them again, without draining the marinade before roasting. The seasonings are well balanced.

    1. Bridget Oland says:

      Hi Sadie, Let me know if you tried the recipe again. Also, I find they’re best eaten right out of the oven, dipped in a homemade ketchup (recipe coming soon).

    2. Sadie says:

      Hi Bridget, I made these again, and this time I didn’t drain off the excess marinade from the wedges before baking. They were excellent! The wedges were beautifully glazed, soft and moist. They looked just like the ones pictured with the recipe. The leftovers reheated nicely under the broiler. Great recipe!

      1. Bridget Oland says:

        Thanks Sadie, I’m so pleased that you liked them. Glad you gave the recipe a second go.

  2. Leta says:

    I’m just starting to use your recipes on my laptop(not cooked yet).They look interesting, well illustrated & easy to follow. I wonder if your free sign up for emails & recipe e-books are available in the UK also. I have grandchildren there who I think would be interested, if so.

    1. Bridget Oland says:

      Hi Leta, Yes, you can subscribe to the website from anywhere in the world, and the eBooks can be accessed by anyone too. Feel free to share!

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