Spicy Molasses Roasted Sweet Potatoes
This easy recipe for spicy molasses roasted sweet potatoes makes it easy to eat more vegetables. Before baking they’re tossed with a tangy marinade flavoured with cider vinegar, mustard, hot sauce and molasses.
Have you been trying hard to eat more sweet potatoes?
Sweet potatoes are always on any lists that features extra healthy vegetables. And for anyone who follows a paleo diet sweet potatoes are in regular meal rotation.
With just a bit of prep, sweet potatoes can be transformed into an easy finger food or can be the winning side dish to any main course.
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.
Spicy molasses roasted sweet potatoes make a great side dish for any hearty fare, from burgers to chili to our popular recipe for turkey Sloppy Joes.
PrintSpicy Molasses Roasted Sweet Potatoes
This easy recipe for spicy molasses roasted sweet potatoes makes it easy to eat more vegetables. Before baking they’re tossed with a tangy marinade flavoured with cider vinegar, mustard, hot sauce and molasses.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Category: Savoury dishes
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
- Preheat oven to 425 F and line a baking sheet with parchment paper
- Cut each sweet potatoes into 8 wedges
- In a large bowl whisk together the first 6 ingredients.
- Add the sweet potato wedges to the bowl and toss to coat.
- Place wedges on prepared baking sheet in a single layer.
- Roast 20-25 minutes until tender and nicely browned, flipping halfway through.
- Serve hot with ketchup
Allison
I could drink this sauce! You could use it on anything.
Kim
Is cider vinegar and apple cider vinegar the same thing? I’m going to make the sweet potato wedges thanks
Crosby Molasses
Hi Kim, Yes, I mean apple cider vinegar. Your note makes me think that I should be more specific in my ingredient lists! Thanks for helping me realize that.
Linda
These were great! I will make them again and again!!!
Trevor
Made me. Tasty. I sliced them into circles rather than wedges. Took a pic but I dont see a way to post that. :)
Crosby Molasses
Hi Trevor, Great suggestion to cut them in circles. I’ll try that too.
culinarylab
Thank you for a delicious recipe, I will cook it for dinner today. My husband loves spicy food, so it seems to me that he will like it so much. Thank you again!
Leta
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.
Crosby Molasses
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!
Selina Careen
Do you have a plant based recipe book. No oil, no refined sugar. Our family have used Crosby’s molasses for decades and my parents used to buy it in huge kegs for their store back in the 60’s.
I’m trying to incorporate more plant based recipes using molasses. When there is oil, I omit it. What cook book do you suggest or subscription? I don’t want my email box filled with all recipes.
Thank you.
Marie-Pierre Lessard
Hello Selina,
Thank you for using our molasses. You can sing up to our newsletter, we send 1 newsletter every 2 weeks.
Cheers,
Sadie
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.
Crosby Molasses
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).
Sadie
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!
Crosby Molasses
Thanks Sadie, I’m so pleased that you liked them. Glad you gave the recipe a second go.
LPV
I love grilled sweet potato and this recipe was a nice change. It’s yummy and has just enough zing to make it really tasty.