These sweet potatoes are full of flavor, easy to make, and delicious with a tangy mayo and mustard sauce that reminds you of Chick-fil-A.
I love to make a 3-pound bag of these sweeties for dinner, then use the leftovers for breakfast with a soft egg, bacon, and avocado. Dual purpose, cook once, eat twice!
3 pounds sweet potatoes
1/4 c. olive oil
1 t. cinnamon
2 t. paprika
1 T. chili powder
2 t. cumin
1 1/2 t. salt
sprinkle of cayenne pepper to taste
1/4 c. avocado mayo
2 T. sweet and spicy mustard
1 T. honey
Heat oven to 425 degrees
Wash sweet potatoes and chop them into 1-inch chunks roughly the same size. A large sharp knife makes getting through the sweet potatoes easier.
Throw chunks into a large glass bowl, and coat with olive oil. Stir to cover.
Mix spices in a small bowl, then pour over oil-covered potatoes.
Stir and mix well.
Place on 2 large metal or glass pans. Using parchment paper under the potatoes can prevent sticking.
Roast for 30 to 35 minutes until potatoes are cooked through.
Mix sauce separately and store in a glass container for up to a week in the fridge.
Serve with sauce and enjoy!