Most of us love sweet potatoes and know how to roast them in the oven with a little salt and pepper. Here’s an easy way to add a little kick. With garam masala roasted sweet potatoes, your house will smell fabulous and it’s just a couple more ingredients that makes this recipe a super duper fast side dish to just about any meat.
In case you haven’t noticed, I love garam masala. Just the smell of it is fabulous. It is a spice that truly enhances anything. With cinnamon, cardamom and cloves I don’t know how you would go wrong.
Growing up, we didn’t eat a lot of sweet potatoes, but nowadays when I’m at the store, to balance out the plate with a starch, I’m usually reaching for these things. They have more fiber and potassium than white potatoes. And gobs more vitamin A with 18,800 IU per serving (vs. a measly 6 IU in white potatoes). Plus, they taste better if you ask me.
First, preheat your oven to 450°F.
Then, scrub your taters really well. No need to peel. Take a really sharp knife and dice your potatoes to 1/2 inch cubes.
Toss the potatoes in a rimmed baking sheet with the olive oil, garam masala, cumin and salt and pepper. You don’t need to do this in a bowl and then transfer. You’ll just dirty up more dishes that way :).
Now bake for 13-15 minutes. It goes quickly so keep an eye on them! You can check to make sure they’re done by piercing one with a fork.
Serve immediately. By the way, these things make great leftovers and they’re perfect in the sweet potato hash, which you could definitely throw together quickly the next morning for sure.
Enjoy your garam masala roasted sweet potatoes and Happy Eating!
P.S.–If you love garam masala, check out this lovely crispy garam masala chicken (with spatchcocking tips, too!)
Purchase your spices here!