Sweet Chili Roasted Potatoes

Another mind-blowing dish! Caramelized potatoes/sweet potatoes, festooned with a smoky-sweet blend of chili powder and maple syrup. You need just 5 ingredients and about 30 minutes for this truly sensational side.

I'm confident when I say "truly sensational" because when I served this to the boys, Kyle said, "You really nailed it this time mom." That's all the proof I need.

I love the fact that you can whip up this colorful and easy side dish with pantry staples! I'm guessing you already have chili powder and maple syrup... so you're good to go there. If you don't have cilantro, you can leave it out, or sub parsley or chopped green onions.

And, if you want to use just one potato variety, that works too. Use all sweet potatoes/yams or all Russet potatoes. You can even use small red or gold potatoes - just cut them into wedges first.

Sweet Chili Roasted Potatoes 

2 Russet potatoes, peeled and cut into bite-size pieces
2 sweet potatoes, peeled and cut into bite-size pieces
2 tablespoons olive oil
2 tablespoons pure maple syrup
1 teaspoon chili powder
Salt and freshly ground black pepper
Chopped fresh cilantro for serving

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the potatoes, sweet potatoes, olive oil, maple syrup, and chili powder. Toss to coat. Transfer the potatoes to the prepared pan and spread out in a single layer. Season with salt and pepper.
Roast for 25 to 30 minutes, until golden brown and tender.
Sprinkle with cilantro and serve hot.
Serves 4