Why You’ll Love This Recipe

I love this recipe because it’s easy to make, yet it tastes like something from a cozy café. The smoky paprika and cumin give the sweet potatoes incredible depth, while the chipotle mayo adds a creamy contrast that keeps me coming back for more. It’s also incredibly versatile — I can serve it as a snack, a side, or even a main when I pair it with a salad or grain bowl. Plus, it’s naturally gluten-free and can easily be made vegan.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Smoky Roasted Sweet Potatoes
2 large sweet potatoes (about 1 ½ lbs), cut into wedges or cubes
2 tablespoons olive oil (or avocado oil)
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper

For the Chipotle Mayo
½ cup mayonnaise (or Greek yogurt / vegan mayo alternative)
1–2 chipotle peppers in adobo sauce, finely chopped
1 teaspoon adobo sauce (from the can)
1 tablespoon lime juice (freshly squeezed)
½ teaspoon honey or maple syrup (optional, for balance)
Pinch of salt (to taste)

Optional Garnishes
Flaky sea salt
Fresh cilantro, chopped
Extra lime wedges
Sliced green onions

Directions

I start by washing and peeling the sweet potatoes (though I sometimes leave the skin on for extra texture). I cut them into wedges or cubes, depending on my mood. For extra crispiness, I like to soak the cut sweet potatoes in cold water for about 30 minutes, then pat them dry completely.

In a large bowl, I toss the sweet potatoes with olive oil until lightly coated. Then I sprinkle in the smoked paprika, cumin, chili powder, garlic powder, salt, and black pepper, mixing well to coat each piece evenly.

I arrange the seasoned sweet potatoes in a single layer on a parchment-lined baking sheet, making sure they don’t overlap so they can crisp up properly. I roast them at 425°F (220°C) for 25–30 minutes, flipping halfway through to ensure both sides turn golden brown and slightly caramelized.

While the potatoes roast, I make the chipotle mayo. I combine mayonnaise with chopped chipotle peppers, adobo sauce, lime juice, honey, and a pinch of salt. I stir it until smooth and creamy, adjusting the spice level to taste by adding more or less chipotle.

Once the sweet potatoes are roasted to perfection, I transfer them to a serving plate, sprinkle with flaky sea salt, and top with chopped cilantro and green onions. I serve them warm with the chipotle mayo on the side and a few lime wedges for squeezing.

Servings and Timing

This recipe makes about 4 servings.
Prep Time: 10 minutes (plus optional 30-minute soaking time)
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: Approximately 250 per serving

Variations

I like to switch things up depending on my mood. For a vegan version, I use vegan mayo or cashew cream instead of regular mayonnaise. When I want extra heat, I add more chipotle or even a touch of cayenne to the spice blend. For a BBQ twist, I sometimes toss the sweet potatoes in a light molasses glaze before roasting. During the holidays, I make them more festive by adding a drizzle of maple syrup and topping them with toasted pecans or walnuts. And if I’m craving something global, I’ll try curry powder and turmeric for an Indian-inspired take, or za’atar with garlic yogurt sauce for a Mediterranean flavor.

Storage/Reheating

If I have leftovers, I let the sweet potatoes cool completely before storing them in an airtight container in the refrigerator for up to four days. I keep the chipotle mayo separate in a covered container in the fridge for up to three days.

When reheating, I prefer using the oven at 400°F (200°C) for about 8–10 minutes or an air fryer for 5–7 minutes — that way, the potatoes get crispy again. I avoid microwaving them because it makes them soft. Before serving, I stir the mayo and add a bit of lime juice if it has thickened.

FAQs

Can I make chipotle mayo without mayonnaise?

Yes, I often use Greek yogurt or vegan mayo for a lighter or plant-based option.

How do I make the roasted sweet potatoes crispier?

Soaking them in cold water, drying them thoroughly, and spacing them out on the pan makes a huge difference.

Is chipotle mayo very spicy?

It’s mildly spicy, but I adjust the heat by using fewer chipotle peppers or adding more lime juice.

Can I air-fry the sweet potatoes instead?

Yes, I air fry them at 400°F for 15–20 minutes, shaking halfway through for even crisping.

What dishes pair well with smoky sweet potatoes?

I love serving them with grilled chicken, tacos, or black bean bowls — they even make a great appetizer.

Can I use other sauces instead of chipotle mayo?

Absolutely — garlic aioli, avocado crema, or tahini-lime sauce also work wonderfully.

Should I peel the sweet potatoes?

It’s optional. I sometimes leave the skin on for extra texture and nutrients.

Can I use yams instead of sweet potatoes?

Yes, yams work too, though they’ll be a bit starchier and less sweet.

Can I prep this dish ahead of time?

Yes, I cut and season the potatoes ahead and store them in the fridge. I also make the mayo up to three days in advance.

How do I keep them from getting soggy after roasting?

I make sure to roast them at high heat and avoid stacking them while cooling.

Conclusion

Smoky roasted sweet potatoes with chipotle mayo are the perfect balance of sweet, spicy, and creamy. I love how the spices bring out the natural sweetness of the potatoes, while the chipotle mayo adds a tangy, smoky kick that ties everything together. Whether I serve them as a side, snack, or party dish, they always disappear fast — crispy, flavorful, and irresistibly moreish every single time.