Sticky Spicy Sweet Potatoes
These sticky spicy sweet potatoes are a delicious and super easy vegetarian appetizer or side dish, jam-packed with flavor! A take on the popular Indo-Chinese honey chili potatoes, this vegan dish is finger-licking good and so simple to make.
Warm and comforting, these glazed chili sweet potatoes are such a treat! They are ridiculously easy to make and better than any takeout! Perfect for your holiday table, serve them along with your holiday classics, or enjoy them anytime you want a sweet and spicy side or snack!
If you're as obsessed with sweet potatoes as I am, you must try my baked sweet potato fries, sweet potato crackers, and roasted sweet potato soup!
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Why You'll Love This Recipe
- This spicy sweet potato recipe uses simple ingredients. There is a good chance that you’ll already have all the ingredients to throw together sticky chili sweet potatoes at home.
- The recipe is low on effort, but high on flavor!
- Super versatile! You can use any vegetable you have handy - potatoes, broccoli, cauliflower, carrots, lotus stems!
- These sticky spicy sweet potatoes are a total crowd pleaser. Perfect for snacking, as a side, or an appetizer!
Recipe Ingredients
Sweet potatoes: Fresh, in-season sweet potatoes have the best flavor.
Oil: I used peanut oil in this recipe. You can use olive oil, sunflower oil, or canola oil.
Maple syrup: For the sweet-sticky sauce! You can also use honey if you like.
Chili sauce: Asian chili sauces are the best here. Use any kind you like. Store-bought or homemade, all work well here. Try my homemade sambal oelek for a spicy kick!
Soy sauce: I like to use light soy sauce. You can use dark soy sauce too for a deeper flavor.
Please see the recipe card below for full information about ingredients and quantities.
How To Make Sticky Spicy Sweet Potatoes
Step 1: Preheat your oven to 220 °C / 428°F. Toss the cubed sweet potatoes with peanut oil and salt.
Step 2: Spread in a single layer on a baking tray and roast in the oven for 20-25 minutes, until the sweet potatoes are cooked through and lightly browned on top.
Step 3: While the sweet potatoes are roasting, make the sauce. Combine sriracha sauce, rice wine vinegar, maple syrup, soy sauce, and chili sauce in a small bowl.
Step 4: As soon as your sweet potatoes are out of the oven, carefully pour the sauce on top and mix well.
Top Tips
- I always shift the tray to the top rack and turn on the broiler for the last 5 -10 minutes to caramelize and crisp up the sweet potatoes.
- Be cautious with salt. The sauces already have some in them, and you don’t want the sticky chili sweet potato to be excessively salty.
- Use any kind of Asian chili sauce you prefer. You can also use a spicy black bean sauce if you like!
- Make the sticky sweet potatoes spicier - add red chili powder, gochugaru, or red chili flakes to the sauce.
- For an extra boost of flavor, drizzle some sesame oil just before serving.
- For more texture and crunch, top the dish with roasted crushed peanuts.
Sticky Sweet Potato Recipe FAQs
Can I air-fry sweet potatoes?
Yes! I knew roasting worked because I’d tried it with my Sticky Sesame Cauliflower recipe to the great appreciation of my family. But air-frying, like I did with my air fryer pumpkin recipe, will be absolutely fine.
What other vegetables can I use for the recipe?
You can use potatoes, cauliflower, brocolli, carrots, any squash or pumpkin and even lotus stems.
How do I reheat sticky chili sweet potatoes?
You can reheat the leftovers in a microwave, or on the stove top in a cast-iron skillet. You could also reheat them in a preheated oven for 5-10 minutes.
More Easy Better Than Takeout Recipes
Recipe
Sticky Spicy Sweet Potatoes
Ingredients
- 2 lbs Sweet potatoes, unpeeled, scrubbed well and cubed
- 2 tbsp Peanut oil
- 1 tsp Salt
- 1.5 tbsp Sriracha sauce
- 1.5 tbsp Soy sauce
- 1 tbsp Rice wine vinegar
- 1 tbsp Maple syrup
- 1.5 tbsp Chili sauce You can use any chili sauce you prefer
- 1 tbsp Sesame oil
- Green onions, Sesame seeds, Red chilies for garnish
Instructions
- Preheat your oven to 220 C/ 428 F.
- Toss the cubed sweet potatoes with peanut oil and salt.
- Spread in a single layer on a baking tray and roast in the oven for 20-25 minutes, until the sweet potatoes are cooked through and lightly browned on top.
- I like to move the baking tray to the top rack and turn on the broiler for the last 5-10 minutes. Keep an eye on the veggies though, you don't want them to burn.
- While the sweet potatoes are roasting, make the sauce.
- Combine the sriracha sauce, rice wine vinegar, maple syrup, soy sauce, and chili sauce in a small bowl. Taste and adjust for spicy/ sweet flavors.
- As soon as your sweet potatoes are out of the oven, carefully pour the sauce on top and mix well. Watch your hands, the tray will be hot!
- Taste and adjust for seasoning. Drizzle sesame oil for the finishing touch.
- Transfer to a serving bowl, sprinkle with green onions, sesame seeds, and fresh chili slices.
- Serve hot and enjoy!
Notes
- I always shift the tray to the top rack and turn on the broiler for the last 5 -10 minutes to caramelize and crisp up the sweet potatoes.
- Be cautious with salt. The sauces already have some in them, and you don’t want the sticky chili sweet potato to be excessively salty.
- Use any kind of Asian chili sauce you prefer. You can also use a spicy black bean sauce if you like!
- Make the sticky sweet potatoes spicier - add red chili powder, gochugaru, or red chili flakes to the sauce.
- For an extra boost of flavor, drizzle some sesame oil just before serving.
- For more texture and crunch, top the dish with roasted crushed peanuts.
Can I use red bean paste vs chili bean paste?
Natasha Author
Hi Laura, I don't think red bean paste will work here. But feel free to use any chili sauce you like. 🙂
so yum! Made this twice already 🙂
Natasha Author
Yay, I'm so happy to hear that! Thanks for stopping by xx
Made this a bunch of times, always comes out so good 🙂
Natasha Author
I'm so happy to hear that! Thanks for stopping by, dear Sana
Finger licking good!!!????
Natasha Author
Thank you, Surabhi! xx