Chipotle Roasted Sweet Potatoes

I first encountered these at Whole Foods and my first reaction was a text message to a good vegan/gluten free friend saying “OMG you can eat the skin of a sweet potato?” Then I went looking for their recipe which unfortunately I couldn’t find so I made my own, easy right? Well it actually is pretty easy and so yummy too!

Ingredients 1 serving

1 sweet potato

1/2 tablespoon Chipotle seasoning

1/2 tablespoon Cumin

1/4 teaspoon garlic powder

1/2 tablespoon olive oil (optional)


Step 1: Cut the potato. I cut the ends off, then cut it in half, then across each half so it looks like half moons. honestly cut it any way you like.

Step 2: Soak the potatoes in Cold water for 2 hours or more (when potatoes are cooked at high temps anything over 120 degrees Celsius they produce a neurotoxin called  Acrylamide. This step lowers the levels).

Step 3: Once ready Pre heat oven to 400 degrees Fahrenheit.

Step 4: Drain and Rinse Potatoes

Step 5:  Dry potatoes

Step 6: Place them in a bowl and at this point add all spices and oil if you would like.

Step 7: I have cooked these two different ways one way in an Aluminum foil bag, and in a covered Pyrex dish both turned out amazing so it is up to you.

If you choose aluminum foil: Tear off a good size piece of foil. Place your potatoes in the center. Pick up the top and bottom of the foil (hotdog bun way) and roll the top down. Then curl both ends.

If you choose Pyrex dish. Just throw the potatoes in the dish and cover with aluminum foil.

Step 8: place in oven for 20 mins.

Step 9: Remove foil on pyrex or open foil if using just foil and bake for another 20 mins.

Step 10: Remove from oven and let rest.

These can be eaten warm or cold, either way they are divine!




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