Crunchy Spiced Sweet Potatoes
Elevate your side dish game with these irresistible Crunchy Spiced Sweet Potatoes, a perfect balance of savory, sweet, and spicy. Roasted to tender perfection and coated in a bold spice blend of cinnamon, paprika, and cumin, these sweet potato wedges are finished with a golden, crunchy topping of panko breadcrumbs, parmesan cheese, and fresh parsley. With just 15 minutes of prep time and a quick bake in the oven, this crowd-pleasing recipe is an easy and flavorful addition to any meal. Whether you're hosting a dinner party or simply upgrading your weeknight dinner, these sweet potatoes pack the ultimate crunch and flavor in every bite. Perfect for holidays or as a healthier alternative to traditional fries, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 medium-sized sweet potatoes
- 3 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup panko breadcrumbs
- 0.5 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Peel the sweet potatoes and cut them into 1/2-inch thick wedges or sticks, ensuring they are uniform for even cooking.
In a large mixing bowl, combine olive oil, brown sugar, ground cinnamon, paprika, ground cumin, garlic powder, salt, and black pepper. Mix well to form a spice paste.
Add the sweet potato wedges to the bowl and toss until evenly coated with the spice mixture.
Spread the sweet potatoes in a single layer on the prepared baking sheet, ensuring they do not overlap for optimal crispiness.
Bake in the preheated oven for 20 minutes, flipping the sweet potatoes halfway through cooking to ensure even browning.
While the sweet potatoes are baking, prepare the topping. In a small bowl, mix panko breadcrumbs, grated parmesan cheese, and chopped parsley.
After 20 minutes of baking, remove the sweet potatoes from the oven and sprinkle the breadcrumb mixture evenly over the top.
Return the sweet potatoes to the oven and bake for an additional 8-10 minutes, or until the topping is golden brown and crunchy.
Remove from the oven and let the sweet potatoes cool for 5 minutes. Serve warm and enjoy!
Nutrition Facts
Calories |
1227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3596 mg | 156% | |
| Total Carbohydrate | 158.9 g | 58% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 44.1 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 692 mg | 53% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
