Name: Masala Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 lb sweet potatoes (900 g, about 3 medium, peeled or scrubbed and cut into 1-inch (2.5 cm) cubes); 3 tbsp olive oil or neutral oil; 1 tsp garam masala; 1 tsp ground cumin; 0.5 tsp Kashmiri chilli powder (or 1/2 tsp sweet paprika plus a pinch of cayenne); 0.25 tsp ground turmeric (optional); 0.75 tsp salt; 1 tbsp maple syrup (or honey); 0.5 lime (juiced); 2 tbsp fresh cilantro (chopped)

If your Thanksgiving table could use one dish with a little more personality, try this. Sweet potato cubes are tossed with garam masala, cumin and Kashmiri chilli, roasted hot until the edges caramelize, then finished with a drizzle of maple syrup, lime and fresh cilantro. Sweet, smoky and gently spiced, it sits happily next to turkey and stuffing and makes a great weeknight side all autumn.

Masala roasted sweet potato cubes with caramelized edges, cilantro and lime on a sheet pan

Masala Roasted Sweet Potatoes

Sweet potato cubes roasted with garam masala, cumin and Kashmiri chilli until caramelized, finished with maple, lime and cilantro. Ready in about 40 minutes.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Side Dish

Cuisine: American, Indian

Ingredients Equipment Method Notes

Ingredients

2 lb sweet potatoes 900 g, about 3 medium, peeled or scrubbed and cut into 1-inch (2.5 cm) cubes
3 tbsp olive oil or neutral oil
1 tsp garam masala
1 tsp ground cumin
0.5 tsp Kashmiri chilli powder or 1/2 tsp sweet paprika plus a pinch of cayenne
0.25 tsp ground turmeric optional
0.75 tsp salt
1 tbsp maple syrup or honey
0.5 lime juiced
2 tbsp fresh cilantro chopped

Equipment

1 Large sheet pan
1 Parchment paper

Method

Heat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
Put the sweet potato cubes in a bowl. Add the oil, garam masala, cumin, chilli powder, turmeric and salt and toss until every piece is coated.
Spread the cubes in a single layer on the sheet pan with a little space between them. Use two pans if they are crowded, or they will steam instead of browning.
Roast for 25 to 30 minutes, flipping halfway, until tender inside and caramelized at the edges.
Drizzle with the maple syrup and lime juice, toss gently on the pan, and scatter the cilantro over the top. Serve warm.

Notes

Serve with: roast turkey or chicken, or as a vegetarian main with rice and a cooling yogurt dip (plain yogurt, a pinch of salt and cumin, and chopped mint).

Make ahead: cut the sweet potatoes up to 1 day ahead and keep them in the fridge in a covered container. Roast just before serving.

Where to find the spices: garam masala is sold in most US and UK supermarkets in the spice aisle. Kashmiri chilli powder is in Indian grocery stores and online; sweet paprika is a good mild stand-in.

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