Servings: 4 serving(s)
Prep time: 15 minutes
Total time: 40 minutes
Cooking time: 25 minutes
Eat well and do well in your community. For every carton of Crosby’s molasses sold before October 26, 2019, we’ll make a donation to your local food bank.
This easy recipe for spicy molasses roasted sweet potatoes makes it easy to eat more vegetables.
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.
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.
The recipe came from a dear friend of my mom’s, Iona, who passed away recently. Iona gave me a great little stash of recipes that all 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. Try them with homemade ketchup.
Spicy Molasses Roasted Sweet Potatoes
- 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
- Preheat oven to 425 F and line a baking sheet with parchment paper
- Cut sweet potatoes into 8 wedges each.
- 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 cookie sheet in a single layer.
- Roast 20-25 minutes until tender and nicely browned, flipping halfway through.
- Serve hot with ketchup
One more thing…
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