Roasted Sweet Potato Spears

EVERYONE wanted to know who cooked the roasted root veggies at the 2016 Winter Party…it was Adrienne!  She was kind enough to give me a copy of the recipe to share with ya’ll.  I don’t have the original author/source.  Adrienne says she uses different veggies each time she makes it but sticks with the same sauce each time.

Roasted Sweet Potato Spears


3 c. Sweet potato spears

1/2 tsp. Red pepper flakes

1 tsp. Chili powder

1 tsp. Salt

2 Tb. Olive oil

1 Tb. Lime juice

1 clove Garlic, minced

1/4 tsp. Cayenne pepper

1 Tb. Spicy brown mustard

1/2 tsp. Ground black pepper


Preheat oven to 400 degrees F.  In a large bowl, stir together the olive oil, lime juice, garlic, red pepper flakes, cayenne pepper chili powder, brown mustard and black pepper.  Add potatoes to mix until evenly coated.  Arrange spears in a single layer on a large baking sheet.  Bake twenty minutes.  Then turn spears over and continue to bake 10 minutes more, until crispy and browned.  Season with salt and serve.



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