Cooked by TFW: Roasted Sweet Potatoes...with a kick!

HAPPY SWEET POTATO APPRECIATION MONTH! What are you wearing to your local parade this weekend?

Last month, I told you all about my first love, Cauliflower. Now, I’m dedicating the entire month of June to my #ForeverBae: Sweet Potato. In my cauliflower love letter, I shared about the ugly break up with white potatoes (I really need to stop dating food…). Cauliflower was the rebound (seriously?), but sweet potato was how I truly got over white potatoes. I learned in one of my fight camps that two redskin potatoes caused a temporary 5-pound weight gain. So I moved to sweet potatoes, and we’ve been together ever since! Okay, I’m officially done with  sentences about my relationships with foods… On to the recipe!

We are kicking off Sweet Potato Appreciation Month with a recipe I only recently started making, Roasted Sweet Potatoes… with a bit of a kick. Full disclosure: I’m not a fan of exact measurements (maybe in July, we’ll get that hotly anticipated post about how big a “Handful” is), but for this recipe, I actually attempted to make it while measuring out my seasonings. With that said… live your life. Use this as a guideline, not a rule.


  • 1 large sweet potato
  • 2-3 tablespoons of oil
  • 2 tablespoons of agave nectar (or if you hate the planet, honey… you monster)
  • 1 tablespoon chili powder
  • 1-2 tablespoons of cinnamon
  • Salt and pepper


1. Preheat the oven to 425º. Peel and cube the sweet potato and transfer to a mixing bowl. 

2. Add the oil and agave. Toss until the sweet potato cubes are evenly coated. Add the chili powder and cinnamon, then toss again. Salt and pepper to season and transfer to a baking sheet.

3. Pop it in the oven for about 30 minutes or until they’re soft and browned.

Quick and simple. Super delicious. Add more chili powder for a stronger kick. I sometimes add minced garlic to the mix too… Give it a try and tag the gym in pics of your meal. Happy eating!



LA Jennings