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Roasted Sweet Potatoes with Almond Butter Sauce


Serving size: ½ cup (sauced) | Calories: 116.8 cal | Fat: 5.2g | Saturated fat: 0.7g | Carbohydrates: 16.7g | Sugar: 0.2g | Sodium: 95.8mg | Fiber: 2.3g | Protein: 1.5g | Cholesterol: 0mg

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  • The potatoes:
  • 2 lb. sweet potatoes, peeled and cut into 3/4-inch cubes
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 2 tbsp minced cilantro
  • The sauce:
  • 1 tbsp natural, creamy almond butter
  • 4 tsp warm water
  • 1/4 tsp chili garlic sauce


Adapted from


Step 1

The potatoes:
1.Preheat the oven to 375 degrees F. Lightly coat a baking sheet with cooking spray.
2.In a large bowl, toss the sweet potatoes with the olive oil, salt and pepper. Transfer the potatoes to the prepared baking sheet.
3.Roast the sweet potatoes until they are tender and starting to brown, stirring occasionally, 25 to 30 minutes.
4.Transfer the sweet potatoes to a serving dish, drizzle with the sauce and cilantro. Serve.

The sauce:
1.In a medium-sized bowl, whisk together the almond butter and warm water. Microwave for 10 seconds, then whisk in the chili garlic sauce until smooth.

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