How to Make Caribbean Spiced Sweet Potatoes

By
Miri Rotkovitz
Miri Rotkovitz
Miri Rotkovitz
Registered dietician, teacher, and award-winning cookbook author who has been exploring Jewish cuisine for almost 20 years.
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Updated on 11/15/22
Fresh yams

Anthony-Masterson / Getty Images

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
238 Calories
5g Fat
47g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 238
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 72mg 3%
Total Carbohydrate 47g 17%
Dietary Fiber 7g 23%
Total Sugars 18g
Protein 4g
Vitamin C 41mg 204%
Calcium 80mg 6%
Iron 1mg 8%
Potassium 927mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bring a taste of the islands to your table with these Caribbean-inspired sweet potatoes. This recipe uses the main spices used in Caribbean cooking: allspice, ginger, cinnamon, nutmeg, cloves, and garlic. Sweet potatoes originated in Central and South America, but they are now one of the main crops grown in the Caribbean, with Jamaica and Haiti being the largest producers.

You can eat this fusion dish on its own or as a side dish. If you want a side dish with sweet potatoes for your Thanksgiving table yet the classic sweet potato casserole with marshmallows is too rich and sweet, try this for a low-fat and low-sugar alternative. In this recipe the sweet potatoes are only sweetened with a little honey. Friends and family will surely be asking you for the recipe once they try a bite.

Especially for Thanksgiving, it’s a plus when a dish can be prepared ahead. Sweet potatoes are not ideal though because after you peel them, they turn black very quickly, similarly to what happens to avocados. When the chlorogenic acid in the sweet potatoes is exposed to oxygen, it turns black. A trick to prevent the blackening is to have a bowl of water with a few tablespoons lemon juice or distilled white vinegar stand by. Drop the potatoes in the water immediately after peeling and make sure they are fully immersed in the acidulated water. Leave them in the water until you are ready, then drain them well before you assemble and roast them.

As the sweet potatoes are roasted with only a small amount of oil, they might stick to the roasting pan or baking sheet. Using one with a nonstick coating, as well as stirring the sweet potatoes a few times helps prevent that. 

If you prefer, you can cut the sweet potatoes into larger pieces, as long as they are evenly sized, they will hold their shape better when larger but will also require a longer cooking time. They are done when the skin is starting to caramelize, and you can easily insert a knife.

Ingredients

  • 2 1/2 pounds sweet potatoes, peeled, trimmed, and cut into 1-inch chunks

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons honey

  • 1 lime, juiced

  • 4 cloves garlic, peeled and finely chopped

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon chili powder

  • 1/8 teaspoon nutmeg

  • 1/8 teaspoon allspice

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 425 F. Lightly oil a large roasting pan or foil-lined rimmed baking sheet.

  3. In a large bowl, whisk together oil, honey, lime juice, garlic, and spices.

  4. Add sweet potatoes and toss to coat.

  5. Pour potatoes into roasting pan or baking sheet, and spread out into a single layer.

  6. Roast potatoes, stirring occasionally, for about 40 minutes, or until they are tender and caramelized.