Roasted Sweet Potatoes

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This post may contain affiliate links. Please read my disclosure policy.

These roasted sweet potatoes have a crispy caramelized exterior and a soft irresistible interior. The optional seasoning blend adds a perfect accent to these potatoes without masking their natural sweetness or flavor.

Toss these roasted sweet potatoes into this quinoa black bean salad, these sweet potato burrito bowls, or these vegetarian tacos for some delicious sweet potato recipes.

Overhead photo of tray of roasted sweet potatoes

You probably won’t be surprised to hear that sweet potatoes are my favorite vegetable. With the plethora of sweet potato recipes on my site, it’s probably obvious we are eating them all.the.time. (Luckily the boys and the hubs are obsessed as well!)

Today we’re going back to the BASICS with these roasted sweet potatoes. I’ll share how to make these roasted sweet potatoes two different ways: (1) with a seasoning blend and (2) plain, which is best when using the sweet potatoes in another recipe.

But before we jump in, let’s talk about how to pick out a good sweet potato.

How to pick a good sweet potato

  • Red and orange sweet potatoes are often labeled as “yams” at the grocery store which is actually inaccurate. True yams are starchier and drier than sweet potatoes with a thick and fibrous skin. (They’re also usually hard to find in American grocery stores.)
  • There are lots of different varieties of sweet potatoes: Here’s an article that describes some of the different varieties and characteristics.
  • I recommend skipping tan or purple skinned sweet potatoes (known as the “dry” varieties) and sticking with orange or red skinned sweet potatoes. This variety (known as “moist” varieties) are sweeter and have a creamier texture.
  • My favorite sweet potatoes for roasting? Either Red Garnet or Jewel.
  • When picking a sweet potato at the grocery store look for firm potatoes without growths or discolorations on their skins. Avoid soft or wet potatoes.
  • For questions on freshness/how long a sweet potato lasts, check out this article.

Shot of cutting a sweet potato into rounds

Now that you’ve got some sweet potatoes, let’s talk cutting.

There are a lot of different ways that you can cut sweet potatoes for roasting – you can make roasted sweet potatoes wedges or crispy roasted sweet potatoes fries. You can even roast sweet potato halves! Thicker, bigger cuts will need a longer bake time, and thinner cuts will need a shorter amount of time in the oven. For this particular recipe, we’re making roasted sweet potato cubes, and I recommend cutting the sweet potato into ½ inch chunks.

While there isn’t one single way to cut a sweet potato into cubes, I’ll share my favorite way to cut them below.

How to cut a sweet potato for roasting

  1. Peel the sweet potato: for the best flavor and texture, I recommend peeling the sweet potato first.
  2. Cut off the ends and a lengthwise strip: removing a thin lengthwise strip on the bottom of the potato allows you to set the sweet potato sturdily on your cutting board. That way, when you make the other cuts, you don’t have to worry about the potato rolling or sliding around which increases the chances of cutting yourself.
  3. Cut into rounds: cut the sweet potato into equal 1/2 inch rounds.
  4. Chop into pieces: cut each sweet potato “round” into 1/2 inch equal sized pieces. On the larger rounds, you’ll cut in half lengthwise and then make 2-3 more cuts width-wise. Smaller rounds can be cut in half and then half again.

Sweet potato rounds chunked into equal sizes

Now that we’ve got the perfect cubes for roasting, let’s talk about the rest of the process.

How to make roasted sweet potatoes

  1. Cut the potatoes, trying to get each cube roughly the same size. See above for cutting instructions.
  2. Toss the cubes with the oil and seasonings.
  3. Cook at 425 degrees Fahrenheit, tossing the sweet potatoes every 10-15 minutes to prevent them from burning and to get an even cook and caramelization.

Recipe tips

  • Use a LARGE sheet pan: the more space the vegetables have (the less crowded they are) the better they roast. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting. This definitely affects the end taste/texture. I’ve started using this 15×21 inch sheet pan – which is practically the width of my oven. Using a huge sheet pan makes a big difference for roasting vegetables!
  • Different varieties of sweet potatoes cook differently and there can be quite a lot of variance between ovens, so it is important to check the sweet potatoes rather than relying solely on a time.
  • These oven roasted sweet potatoes need to be tossed every 10-15 minutes to ensure an even bake and caramelization, so just pay attention to the color and tenderness of the sweet potatoes when tossing them to check if they’re done.

Spices used to season the sweet potatoes with

Roasted Sweet Potatoes FAQs:

Should I boil sweet potatoes before roasting?

While you certainly can boil your sweet potatoes before roasting, it’s not necessary and I would discourage it. Boiling sweet potatoes creates more steps, more dirty dishes, and it affects the taste for the worse in my opinion.

Do you have to peel sweet potatoes before roasting?

This comes down to personal preference, but I highly recommend peeling the potatoes for this recipe to ensure best texture and flavor.

The skin can stay on for other types of roasted sweet potatoes such as sweet potato wedges.

How long does it take to roast sweet potatoes?

At 425 degrees, these ½-inch thick sweet potato chunks take 27-35 minutes to cook.

Finished roasted sweet potatoes on a sheet pan

More Sweet Potato Recipes

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Roasted Sweet Potatoes

4.69 from 134 votes
These roasted sweet potatoes have a crispy caramelized exterior and a soft irresistible interior. The seasoning blend adds a perfect accent to these potatoes without masking their natural sweetness or flavor.
Print Recipe

Roasted Sweet Potatoes

4.69 from 134 votes
These roasted sweet potatoes have a crispy caramelized exterior and a soft irresistible interior. The seasoning blend adds a perfect accent to these potatoes without masking their natural sweetness or flavor.
Course Side Dish
Cuisine American
Keyword Roasted Sweet Potatoes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 -8 servings as a side
Calories 110kcal
Author Chelsea

Ingredients

Roasted Sweet Potatoes (Plain)

  • 2 pounds (~3 large) sweet potatoes (I like Red Garnet OR Jewel sweet potatoes best), peeled and cut into 1/2-inch pieces
  • 2 tablespoons melted coconut oil
  • 3/4 teaspoon fine sea salt (kosher salt; use less if using table salt)
  • 1 tablespoon light brown sugar, lightly packed

Seasoned Roasted Sweet Potatoes

  • 2 pounds (~3 large) sweet potatoes, peeled and cut into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 3/4 teaspoon fine sea salt (kosher salt; use less if using table salt)
  • 1/4 teaspoon freshly cracked pepper
  • 1/2 teaspoon ground chili powder*
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder

Instructions

  • PLAIN ROASTED SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan and add the melted coconut oil, salt, and brown sugar on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes)
  • SEASONED ROASTED SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan and add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes)

Video

Recipe Notes

*Use chipotle chili powder and/or smoked paprika for a smokey flavor. If you want to make your sweet potatoes even spicier, add 1/4 to 1/2 teaspoon cayenne pepper.

Nutrition Facts

Calories: 110kcal

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226 Comments

      1. I’d say the most important thing is a very sharp chef’s knife. With a sharp knife and good cutting board, sweet potatoes cut quickly and easily! So sorry you cut your finger 🙁

        1. If you cut a lengthwise thin slice off the long side you create a flat surface. Flip the potato so it rests on your newly cut side and now you can steadily slice your sweet potatoes into the wife coins.

        2. To cut sweet potatoes you need a thin bladed chefs knife such as Mac brand. Traditional chefs knifes with thick blades make slicing and chopping of sweet potatoes, carrots, squash etc to difficult and somewhat dangerous.

      2. 5 stars
        I was bored and tired after a long days work and figured I would roast some sweet potatoes. Since I eat them like this all the time I figured I would see how others cook them. Well your spice mix is awesome! Thank you for the recipe.

    1. 5 stars
      I had a similar problem. Don’t laugh but I asked my husband to cut them for me! He then proceeded to devour about a pound of the sweet potatoes. I’ve been looking for a flavorful roasted sweet potato recipe for a long time. The search is over! Thank you.

  1. 5 stars
    These were amazing! My husband said it was the first time that he actually enjoyed eating carrots! I added a little more olive oil and salt towards the end of cooking but really yummy!

  2. Hi Chelsea, when you say good quality olive oil, which one specifically do you use? Olive oil shopping is overwhelming.
    Thank you in advance!!

    1. Hey Kristen! So sorry for my slow response; your comment ended up in spam for some reason 🙁 When buying olive oil, I try to get one from Italy! The label on the oil will say “Made in Italy.” A lot of products are “Italian-sounding,” or “Italian-looking” but aren’t really made in Italy unless it actually says on the bottle. I’ve yet to be disappointed with a real Italian olive oil 🙂 Here’s an article too that may help: https://www.myrecipes.com/extracrispy/best-worst-olive-oil-taste-test

      1. 5 stars
        I do the exact opposite actually. Thanks to the mafia, Italian olive oils are much more likely to be fake than olive oil from Spain or California.

        But don’t take my word for it, just do a google search. There’s plenty of info out there.

        btw: loved the recipe!

      2. Best olive oil is not from Italy but Greece!! It’s well known that Italy buys the olives from Greece (kakamata) and processes the oil in Italy

      1. Hi,

        I made this recipe just as written, but I get the impression that my sweet potato s ended up being more “steamed” than roasted. What might I have done wrong?

        Thanks,

        Dan

  3. 5 stars
    Outstanding! Hands down the best roasted sweet potatoes I’ve ever had! I did the seasoned recipe, didn’t measure, just sprinkled on some of each seasoning and used avocado oil I also used Peg’s Seasoned salt (Amazon) which I use on everything that calls for salt

  4. 5 stars
    This recipe was amazing! I had my daughter and her family over and there was not a bite left! This was two days ago, and I am already making it again!!! <3

  5. 5 stars
    I tried both of your recipes for the sweet potatoes. I used up the rest of my homegrown sweet potatoes from last year. They usually last a year until the new crop comes in. I like the seasoned the best. The sweet is good but they burn to easy even though i turned them every 10 minutes. I even turned down the oven. Thanks for the recipes.

  6. 5 stars
    DELICIOUS! I made this for my family of 4 last week and am making it again tonight. 2 of us love sweet potatoes, the other 2 aren’t huge fans but we all gobbled it up nonetheless! I did use 1/4 tsp of cayenne to give it a nice kick. Highly recommend!

  7. 5 stars
    By far the best roasted sweet potatoes I have ever made. Thank you very much! My dad has requested that I make them every day. ?

  8. 5 stars
    YAY! Thank you, i hadn’t ever oven roasted sweet potatoes before so I needed some help! I’m using them as a hash base to add sausage & an egg to as a pre-workou morning meal – I appreciate the recipe variances!

  9. Three thousands words later, I was able to find the one piece of information I was actually interested in: what temperature to use. I knew how to cut a potato two thousand words ago. This article is terrible.

  10. I plan to make the roasted sweet potatoes for thanksgiving at my sisters home. Can I make them that morning reheat for 3 pm dinner? or only best made just before eating. katherine

    1. It’s definitely best fresh out of the oven, but as long as you keep it on the tray after baking it should keep pretty well. The main concern is that if it’s put in a bowl it will start to get soggy! I hope you enjoy!

    1. I think these are best made fresh. If you do make them ahead of time, I’d par-bake them (20ish minutes), store them in the fridge, and finish baking them later

  11. 5 stars
    Peeling the sweet potatoes robs them of a great deal of vitamins. The skin of the sweet potato like most vegetables are chock full of good things. If you are cubing the sweets, there won’t be much skin to change the consistency or cooking time in any way. It will just add nutrition. With skins on, this becomes a 5 Star Side.

  12. 425 was too hot, at least by my oven’s thermostat. Most of them burned pretty badly . We threw away the worst ones, but they all have a burned flavor. Any guidance on how to watch them to know if it is too hot?

      1. 5 stars
        My oven gets VERY HOT! It is a newer model. I covered my baking sheet for 15 minutes with foil then took the foil off and finished the roasting. ???????? PERFECTION! Great flavor. I roasted half with the seasoning and half without. My family is finicky ????. Great recipe!!!! Will try with honey brown sugar nutmeg and cinnamon for my daughter next time.

  13. 5 stars
    WOWSA! SO…..I combined BOTH recipes (omitted the coconut oil, just used the olive oil), threw in a heaping 1/2 tsp. of cinnamon as well as the brown sugar after closely following the savory recipe. This was WOW-GOOD! Thank you!

  14. Can I substitute coconut oil for something else? I don’t usually have that in my pantry. Also which variation do you prefer best?

    1. Both are delicious; just depends the mood we’re in 🙂 I do think the savory version is made more. If you don’t have coconut oil, you can use olive oil instead for a slightly different flavor

  15. 5 stars
    The seasoned sweet potatoes are DIVINE! I absolutely love this recipe! I kinda halved it since I only had two sweet potatoes and it still turned out perfectly! I also added a little extra salt, paprika, and garlic right at the start, the flavor is savory due to the spices, yet sweet still from the sweet potatoes. 🙂 happy cooking y’all!

  16. 5 stars
    I have honestly tried sooo many Roasted sweet potato recipes and they have never turned out to taste as delicious as these are! I will never use another recipe for these, ever! I eat a lot of sweet potato for my carbs in my resistance training, so I have to meal prep in advance for the week. So know that these are just as delicious the next day, warmed up in a confection oven. Thank you!!!

  17. Will try tonight with maple ginger maple syrup drizzled at th end Will be along side roasted duck wild rice and brussel sprouts

  18. 5 stars
    This recipe was delicious! I had never made sweet potatoes before, but I decided to try these since we love every spice in this recipe. I doubled the recipe since I had 4 lbs. of potatoes. The next time I will not double the cumin…it was too strong a flavor for us. I decided to put the potatoes in a bowl and then toss with the oil first and the spices next. I didn’t want to lose any oil or spices by tossing on the baking sheet and they were coated just perfectly. I am certainly going to pass this recipe on to my coworkers!!!

    1. So happy you enjoyed this recipe Karen! And thank you so much for passing it along and for your support of my site <3

  19. 5 stars
    Love ’em! That’s coming from a guy who’s never been keen for sweet potatoes, but wants to up his healthy eating game.

  20. I haven’t tried the recipe yet, but I’m not seeing any nutritional information. Do you have a serving size and a calorie count for these? I would love to try this!

  21. 5 stars
    I love this recipe! I’m not a big fan of sweet potatoes. However, I’m trying to incorporate more healthy foods into my diet. I thought i would give this a try, and i have zero regrets. Will definitely make again.

  22. 5 stars
    These were amazing! I’m not a sweet potato fan, but these are so good they’re going to be on rotation! Amazing for quinoa bowls… very thankful for you and for this recipe ♥️

        1. About 110 calories per serving; there are 8 servings in the recipe — so divide the total in 8 equal parts and each part is 110 calories. Hope that helps!

    1. I’m soo happy you enjoyed this! Maybe we’re gonna make a sweet potato fan out of you! 😉 Thanks so much for your comment! 🙂

  23. 5 stars
    i made the plain version and the sweet potatoes were sooo delicious. i left them in rounds and decided not to cube them. this method, plus a little extra brown sugar resulted in potatoes that were not roasted, but instead were super soft and caramelized. i also left them in the oven for an extra 10 – 15 minutes.

  24. 5 stars
    My husband is the grocery shopper these days because I am self isolating. He came home today with a 1 1/2 lb. sweet potato – what the heck was I going to do with this! I found this recipe and made the seasoned recipe – we are in love…didn’t change a thing. Delicious! Thank you so much!

    1. Haha, how awesome! Way to work with what you have! So glad you enjoyed this! Thanks for your comment! 🙂

  25. 5 stars
    These were delicious! I like how you chopped them small, they got crispy! I also love the idea of using cayenne pepper in the seasoning mix – I did use the cayenne pepper and it was a perfect combination of sweet, salty and spice. Great recipe!

    1. 5 stars
      The seasoned sweet potatoes were so crispy on the outside and tasty! I ate way more than I planned to. My husband really enjoyed them as well. I followed the recipe exactly but I think next time I will try to cook them in my air fryer just to see how that goes! Will definitely make again!

  26. 5 stars
    Made the seasoned sweet potatoes today and paired it up with chicken cutlets and a coleslaw salad. We both ate up a storm. It was delicious!

    1. So glad you enjoyed these sweet potatoes! Thanks for trying out so many of my recipes and leaving comments! ????

  27. 5 stars
    Made the ‘plain’. Sooooo easy, soooo delicious. Will be making them again soon! Mixed it in a bowl, then spread on the sheet because it’s easier for me. Thank you.

  28. The seasoning blend you used was delish! I also have a great life hack for you…having to turn potatoes is a pain in the butt for me so I put a cooling rack (like you cool cake layers or cookies on) with a smaller grate pattern on a cookie sheet and bake them. This prevents me from having to turn them and gives me a crispier texture!

  29. Easy recipe, but I added tumeric for additional flavor and healing properties. I used a nuwave oven to cook (convection and infrared). Perfect alternative for home-fries breakfast too!

  30. 5 stars
    First time cooking sweet potatoes and the seasoned recipe was a smash! Thanks so much. We can’t wait to have them again!

  31. These are so good, I did the seasoned version, make sure you buy the YAMS at the store, they are orange inside, one time I bought sweet potatoes expecting orange and the white and gross?

    1. I’m so glad you loved this recipe! Thanks for the tip on picking out the right sweet potatoes! Thanks Amy! 🙂

  32. 5 stars
    These were AMAZING! Yummmmm I love how the sweetness of the sweet potato combines with the spices. I did cut the oil down to two tsp but otherwise FANTASTIC!

  33. 5 stars
    Made the seasoned ones and my hubby couldn’t stop talking about how good they were! I concur And he’s a picky eater when it comes to seasonings. Thank you!

      1. 5 stars
        Husband requested the seasoned roasted sweet potatoes for our July 4th dinner w the couple next door. They, too, loved them!

  34. These were delicious, but very dangerous. apparently I used the wrong olive oil and the mafia came over and cut my fingers off.

  35. 5 stars
    Your recipe is easy and fantastic! The spice mix is delicious. I did add some cayenne as you suggested because we like our spice. They came out perfectly cooked and so yummy. Thank you so much for sharing. Everyone wanted more.

  36. 5 stars
    This is the third time I’ve made the savory sweet potatoes and I I love this recipe. I haven’t try the sweet ones. After roasting I sautee and onion mix it with that and sometimes add some ground turkey. It’s the best hash, great with fried egg.

    1. I’m so happy you have loved these Roasted Sweet Potatoes! That hash sounds delicious, I’ll have to try! Thanks for your comment! 🙂

  37. 5 stars
    Sweet potatoes were always blah to me. I tried this recipe because I am following a diet plan that calls for sweet potatoes. The roasted seasoned recipe had me fall IN LOVE with sweet potatoes!!

  38. 5 stars
    I’m not a fan of sweet potatoes but this recipe was delicious! I did t make the seasoned version, but plan to one day.

  39. 5 stars
    Oh my Lordy! The “seasoned” roasted sweet potatoes were DELICIOUS! Thank you so much! My whole family loved these! I think the cumin might be the “magic” ingredient!

  40. 5 stars
    O my. It was so delicious. My husband and daughter devoured it before I could even take a photo. Thanks for this recipe. It will certainly be added to our favorite recipes.

  41. 5 stars
    Every recipe that I have tried from Chelsea has been incredible!!!!!!!!!!!! I never liked sweet potatoes, until I made this recipe. Thank you Chelsea for all the wonderful recipes!!!!

  42. 5 stars
    LOVE this recipe. I found out my roommate and I use the same one! We are both in love with the flavor and will be having many more meals with this dish.

  43. I enjoyed reading your recipe and am in the process of making it. Let you know how it turns out. I really like your website and the way you lay out the instructions. Thanks for sharing.

    1. Thanks so much Dug! That is so kind of you to say. I hope you love the recipe and looking forward to hearing your thoughts on it 🙂

  44. 5 stars
    I didn’t have all the ingredients so I kinda winged it with olive oil, sea salt, ground pepper, minced garlic, chili powder, and mrs. dash. Followed cooking instructions and came out delicious. Its nice to have another way to cook sweet potatoes! Cant wait to try it the way it was written. Thank you.

  45. 5 stars
    I made this with added cumin and added nutmeg. Subbed coconut sugar. Then after the roast did a very small drizzle of honey. It’s like a savory desert. ❤️❤️❤️

  46. 5 stars
    Just made the roasted sweet potatoes with the spices. I didn’t want them the same ol’ way. These are absolutely amazing!!! I love the smell as they’re roasting. I used smoked paprika.
    Thank you!!!!

  47. 5 stars
    Made the Seasoned recipe today, absolutely delicious! Very easy, I used a rack on my baking sheet and did not turn my potatoes, baked for 30 minutes per instructions and they came out perfect. Thank you for easy, delicious recipe.

  48. 5 stars
    I used the tan sweet potato because that’s what I bought before reading this recipe. OMGOODNESS it was fabulous! Even my teenage son loved it! Definitely a keeper!
    Thank you!

  49. 5 stars
    Made this today. Good recipe for roasted sweet potatoes. I added a sprinkle of two of three of cayenne before my last flip.

  50. 5 stars
    Thank you for this recipe. It was so delicious. I couldn’t stop eating. I give credit to you and the sweet potato and that I can follow your “seasoned sweet potato recipe, even without the chili it was soooo good!

  51. Hi Chelsea,
    I would love to make these for a family dinner on Sunday, but I’m also making Pork tenderloin in the oven. Since the pork cooks at 350 degrees and the potatoes at 425, can I cook the potatoes ahead of time. If so, how would you recommend heating them up after.

    Thanks

  52. Can you prep these in advance? Also, what about olive oil instead of coconut oil? Thanks! Looking forward to making these tonight!!

  53. 5 stars
    My friends invited me over because they were going to cook me dinner for my 66 birthday.
    When I arrived we were in the kitchen and I saw sweet potatoes. I asked how they were going to make them and they had no ideas.
    So I said let me make them using your recipe.
    They were a HUGE HIT!!
    My friends are twins and they both loved them.
    I’ve even made them at home since then.
    Thank you

  54. What I’ve done to make cutting easy is soaking the sweet potatoes in cold water for an hour, peel and soak for another hour

  55. 5 stars
    Love this recipe! Even my boyfriend, who doesn’t like sweet potatoes, really liked it. It’s easy and something different.

  56. 5 stars
    We made these tonight with supper. It my New way to have sweet potatoes.
    We will definitely be maWe will definitely We will definitely be making this more often.these more often. They turned out great.

  57. 5 stars
    I love roasted sweet potatoes and your recipe not only adds a flavorful twist, but let me know how long to cook them and how to make them crispy.

  58. Do you see any issue with putting parchment paper down? I’m trying to figure out a way to contain the dishes for thanksgiving!

  59. I ended up making both styles of your recipe sweet and seasoned after realizing I had an option. Used raw sugar instead of brown sugar and skimped on the chili powder bc my seasoning was super expired. Smells great and can’t wait to eat it!

  60. 5 stars
    I ended up making both styles of your recipe sweet and seasoned after realizing I had an option. Used raw sugar instead of brown sugar and skimped on the chili powder bc my seasoning was super expired. Smells great and can’t wait to eat it!

  61. 5 stars
    I burned them, but my daughter said they were still amazing the spice combo was bomb! Used smoked paprika. Delish. Will be a regular thing.

  62. 5 stars
    Do you think I could make these the day before and reheat? I’m excited to make the seasoned recipe but I’m trying to get a head start on all my dishes

    1. Unfortunately they don’t reheat as nice — they soften quite a bit. Flavor is still good, but they’re pretty soft after being reheated

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