This Baked Chipolte Sweet Potatoes tastes amazing!! It will not disappoint, especially if you enjoy Mexican flavours.
For those who appreciate a touch of heat paired with the natural sweetness of sweet potatoes–Baked Chipolte Sweet Potatoes present an exquisite culinary experience. This side dish not only tantalizes the taste buds but also serves as a versatile accompaniment to a variety of meals, particularly those inspired by Mexican cuisine.
One nice way to enjoy these flavourful sweet potatoes, is by incorporating them into a wholesome bowl recipe. Combining Baked Chipolte Sweet Potatoes with black beans, fresh avocado, and a dollop of Greek yogurt creates a harmonious blend of textures and flavours.
Garnish with green onions and some microgreens added to the bowl for an additional layer of freshness, this Sweet Potato Mexican Bowl becomes and irresistible option for lunch or dinner.
Don’t have Herbamare (or know what it is)? No problem. A simple substitution using a pinch or two of sea salt along with some oregano can achieve similar results.
Don’t have chipolte powder in your spice cabinet? Smoked paprika can serve as an excellent alternative. And if you like it spicy, red cayenne pepper or chili pepper will elevate the heat profile.
Desire something less spicy and leaning towards sweeter notes?
Consider swapping out the chipolte powder, herbamare and cumin for cinnamon, cloves and nutmeg. A light sprinkle of sea salt may be necessary to round the flavours out. But just a sprinkle.
Enjoy!
Baked Chipolte Sweet Potatoes
Equipment
- 1 Oval Baking Dish with a lid
- 1 Chef knife
- 1 cutting board
- 1 measuring spoons
- 1 Vegetable scrubbing brush
- 1 Large glass mixing bowl
- 1 Pair of oven mitts
Ingredients
- 2 medium Sweet Potatoes Long and thin
- 1 tbsp Coconut Oil Melted
- 1/4 tsp Herbamre Herb seasoned sea salt
- 1/4 tsp Cumin Ground
- 1/4 tsp Chipolte Powder
- 3 Green onions chopped for garnish green part only
Instructions
- Preheat Oven to 400 degrees.
- Gather all the ingredients and equipment.
- Scrub the sweet potatoes well in a bowl of water or in the sink in a circular motion with a clean vegetable brush to remove all dirt. Cut away any thing that you were not able to get with the brush. Set aside to dry.
- Add spices, coconut oil to a large bowl and mix. Set aside.
- Slice the sweet potatoes thinly. Then slice each slice in half the lengthwise. Should look like 1/2 moons.
- Add sweet potato slices to the bowl with spices and coconut oil. Mix well to coat every slice.
- Grab your oval baking dish and start around the outside to layer the slices in a circle. Continue to do this in the centre. And repeat these steps until all the sweet potato is used.
- Pop in the oven with the lid on.
- Bake for 60 minutes.
- Using oven mitts, carefully remove it and sit on the stove top.
- Garnish with chopped green onions before serving.