I put a bold spin on weekday sides with Charred Sweet Potatoes finished in a chipotle glaze and a surprise ingredient that makes them perfect alongside steak.

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I love when simple things surprise you. Roasted sweet potatoes get this smoky kick that sneaks up and grabs you, and when I fold a chipotle pepper in adobo into the sauce it flips the whole thing into something I crave.

It looks casual but hides layers of sweet, smoke and a slow building heat, and yeah sometimes I scorch the edges on purpose cause that char is what I live for. This is my go to when I want bold but easy Chipotle Sides, every bite makes me curious what else I can pair it with.

Ingredients

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Sweet potatoes, rich in fiber and vitamin A, give natural sweetness and caramelized edges
Olive oil, adds healthy monounsaturated fats and helps crisp edges while browning
Maple syrup optional, brings sticky sweetness and deeper caramel notes when roasted
Chipotle in adobo, smoky and spicy, adds heat and tangy tomato like flavor
Mayonnaise, a creamy base that gives richness and carries chipotle flavor making sauce smooth
Lime juice brightens sauce with acidity, balances sweetness and cuts through richness
Cilantro and green onions add fresh herb notes, color and a lively oniony finish

Ingredient Quantities

2 lb (about 3 medium) sweet potatoes

2 tbsp olive oil

1 tbsp maple syrup (optional)

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp chili powder

1/2 tsp garlic powder

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/8 tsp cayenne pepper (optional)

1/2 cup mayonnaise (preferably full fat)

1 chipotle pepper in adobo or 1 to 2 tbsp chipotles in adobo

1 tbsp fresh lime juice

1 small garlic clove

1/4 tsp salt for the sauce

2 tbsp chopped fresh cilantro (optional)

2 green onions, sliced (optional)

lime wedges (optional)

How to Make this

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1. Preheat oven to 425°F and line a baking sheet with parchment or a silicone mat. Scrub the sweet potatoes and cut into roughly 1 inch cubes so they roast evenly.

2. In a big bowl toss the potatoes with 2 tbsp olive oil, 1 tbsp maple syrup if you want a little sweet caramel, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1/8 tsp cayenne if you like heat. Make sure every piece gets coated.

3. Spread the potatoes in a single layer on the sheet, not crowded, so they can crisp. Roast for 25 to 30 minutes, stirring or flipping once halfway through, until edges are caramelized and a fork goes in easily. For extra char you can broil for 2 to 3 minutes at the end but watch it closely so it doesnt burn.

4. While the potatoes roast make the chipotle mayo. In a blender or food processor combine 1/2 cup mayonnaise, 1 chipotle pepper in adobo or 1 to 2 tbsp chopped chipotles in adobo depending on how spicy you want it, 1 tbsp fresh lime juice, 1 small garlic clove and 1/4 tsp salt. Blend until silky smooth.

5. Taste the sauce and adjust salt or chipotle level. If its too thick add a squeeze more lime or a teaspoon of water. Stir in 2 tbsp chopped cilantro if using for extra brightness.

6. When the potatoes are done let them sit on the pan for a minute so they firm up. Transfer to a serving bowl or platter.

7. Either drizzle the chipotle mayo over the warm potatoes or serve it on the side for dipping. Scatter sliced green onions and any extra cilantro on top.

8. Finish with lime wedges to squeeze over before eating. Tips: dont overcrowd the pan, use full fat mayo for best texture, maple syrup helps with browning but skip it if you dont want sweet, and leftovers reheat on a hot sheet at 400°F to get them crisp again.

Equipment Needed

1. Baking sheet with parchment paper or a silicone baking mat
2. Large mixing bowl (for tossing the potatoes)
3. Chef’s knife and cutting board
4. Measuring spoons and a 1/2 cup measuring cup
5. Spatula or wooden spoon for stirring and flipping
6. Blender or food processor for the chipotle mayo
7. Tongs or a slotted spoon and oven mitts for handling the hot pan
8. Small bowl and a fork or whisk to taste and adjust the sauce

FAQ

Can I swap the mayonnaise for a vegan option? Yes. Use a vegan mayo 1 for 1, taste and add a pinch more salt or a little extra lime if it tastes flat. The texture and smoky flavor still works great.

How spicy is the chipotle mayo and how do I make it milder? With 1 chipotle or 1 to 2 tbsp adobo it’s smoky and medium spicy. For less heat use half a pepper or just 1 tsp adobo sauce, or remove the seeds. For more heat add another pepper or a pinch of cayenne.

Can I make the potatoes in an air fryer instead of the oven? Yes. Toss the cubes in oil and spices first, then air fry at 400 F (200 C) for about 15 to 20 minutes, shaking once or twice, until tender and browned. Don’t overcrowd the basket or they wont crisp well.

How do I keep the sweet potatoes crispy instead of soggy? Cut pieces evenly, roast at a high temp (425 F / 220 C), give them space on the pan, and flip halfway. Too much sweetener or overcrowding makes them steam and go soggy, so use maple syrup sparingly or drizzle after roasting.

How long can I store leftovers and how should I reheat them? Store roasted potatoes in an airtight container in the fridge for 3 to 4 days. Keep the chipotle mayo separate in the fridge for up to 4 to 5 days. Reheat potatoes in a hot oven at 375 F (190 C) for 8 to 12 minutes so they crisp back up, microwave only if you’re in a rush but theyll be softer.

Can I use regular potatoes instead of sweet potatoes? Yes, but cooking time and texture change. Starchy russets need a bit longer and can get crispier, so roast until tender, about 25 to 35 minutes depending on size. Season the same way, it’ll just taste less sweet and more earthy.

Smoky Roasted Sweet Potatoes With Chipotle Mayo Recipe Substitutions and Variations

Sweet potatoes: try yams, or cubed butternut squash, or hearty carrots. They roast the same but adjust time a little since squash and carrots cook faster, and taste will be a bit sweeter or earthier.
Maple syrup (optional): swap with honey, agave nectar, or a tablespoon of brown sugar dissolved in the oil. Use a bit less honey since it can be sweeter, taste and adjust.
Mayonnaise: use full fat Greek yogurt, sour cream, or a vegan mayo. Greek yogurt gives tang and lightens the sauce, but it can be thinner so add less lime or chill to thicken.
Chipotle pepper in adobo: replace with 1/2 to 1 tsp chipotle powder plus 1 tsp adobo or tomato paste, or smoked paprika plus a splash of hot sauce, or a rehydrated ancho or guajillo puree for milder, smoky heat. Start small and add more till it’s how you like it.

Pro Tips

1) For extra crispness, cut the cubes as even as you can, dry them really well, then toss with a light dusting of cornstarch or rice flour before oil. It helps form a crust and soaks up less oil. Also spread them out in one layer with room between pieces so they can brown instead of steam.

2) Be careful with sweeteners and smoke: a little maple helps caramelize but it can burn if added too early or too much. If you want the sweetness without scorch, either use less or add it partway through cooking. Finish with a squeeze of lime or a little lime zest right before serving to lift the flavors.

3) For the chipotle mayo, taste as you blend. Remove seeds or use less adobo if you want milder heat, and add a splash of lime or a teaspoon of water to loosen the sauce instead of more mayo. Let it sit a bit in the fridge so the flavors mellow and marry, but stir in fresh cilantro right before serving so it stays bright.

4) Leftovers arent sad if you reheat them right. Toss them back on a hot pan, in an air fryer, or on a hot sheet to recrisp instead of microwaving. For serving, add a crunchy or acidic element like pickled onion, crumbled cheese, or extra green onion to contrast the soft, sweet potatoes.

Smoky Roasted Sweet Potatoes With Chipotle Mayo Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I put a bold spin on weekday sides with Charred Sweet Potatoes finished in a chipotle glaze and a surprise ingredient that makes them perfect alongside steak.

Servings

servings

Calories

482

kcal

Equipment: 1. Baking sheet with parchment paper or a silicone baking mat
2. Large mixing bowl (for tossing the potatoes)
3. Chef’s knife and cutting board
4. Measuring spoons and a 1/2 cup measuring cup
5. Spatula or wooden spoon for stirring and flipping
6. Blender or food processor for the chipotle mayo
7. Tongs or a slotted spoon and oven mitts for handling the hot pan
8. Small bowl and a fork or whisk to taste and adjust the sauce

Ingredients

2 lb (about 3 medium) sweet potatoes
2 tbsp olive oil
1 tbsp maple syrup (optional)
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/8 tsp cayenne pepper (optional)
1/2 cup mayonnaise (preferably full fat)
1 chipotle pepper in adobo or 1 to 2 tbsp chipotles in adobo
1 tbsp fresh lime juice
1 small garlic clove
1/4 tsp salt for the sauce
2 tbsp chopped fresh cilantro (optional)
2 green onions, sliced (optional)
lime wedges (optional)

Directions

Preheat oven to 425°F and line a baking sheet with parchment or a silicone mat. Scrub the sweet potatoes and cut into roughly 1 inch cubes so they roast evenly.
In a big bowl toss the potatoes with 2 tbsp olive oil, 1 tbsp maple syrup if you want a little sweet caramel, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1/8 tsp cayenne if you like heat. Make sure every piece gets coated.
Spread the potatoes in a single layer on the sheet, not crowded, so they can crisp. Roast for 25 to 30 minutes, stirring or flipping once halfway through, until edges are caramelized and a fork goes in easily. For extra char you can broil for 2 to 3 minutes at the end but watch it closely so it doesnt burn.
While the potatoes roast make the chipotle mayo. In a blender or food processor combine 1/2 cup mayonnaise, 1 chipotle pepper in adobo or 1 to 2 tbsp chopped chipotles in adobo depending on how spicy you want it, 1 tbsp fresh lime juice, 1 small garlic clove and 1/4 tsp salt. Blend until silky smooth.
Taste the sauce and adjust salt or chipotle level. If its too thick add a squeeze more lime or a teaspoon of water. Stir in 2 tbsp chopped cilantro if using for extra brightness.
When the potatoes are done let them sit on the pan for a minute so they firm up. Transfer to a serving bowl or platter.
Either drizzle the chipotle mayo over the warm potatoes or serve it on the side for dipping. Scatter sliced green onions and any extra cilantro on top.
Finish with lime wedges to squeeze over before eating. Tips: dont overcrowd the pan, use full fat mayo for best texture, maple syrup helps with browning but skip it if you dont want sweet, and leftovers reheat on a hot sheet at 400°F to get them crisp again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.