Delicious cubes of sweet potato, coated in baharat spice mix and salt, then roasted in the oven for 20 minutes, these Baharat Roasted Sweet Potato Cubes make an easy peasy side dish for Middle Eastern food and BBQs, or indeed any meal where you want a healthier alternative to chips!
How this recipe came about…
I have been a fan of roasted sweet potato for a long time and I have created several roasted sweet potato recipes for Easy Peasy Foodie. For example:
- Wahaca Style Roasted Sweet Potato Cubes
- Mexican Roasted Sweet Potatoes Cubes
- Roasted Sweet Potatoes with Garlic and Rosemary
- Easy Sweet Potato Wedges
But I’d never considered coating roasted sweet potatoes in baharat spice mix until I had lunch with my good blogging friend Mandy Mazliah. Mandy is the blogger behind Sneaky Veg and Cook Veggielicious… and she’s also the co-host of Productive Blogging LIVE – a conference we run together for bloggers who want to grow their blogs and be more productive.
Last year, when we were working together to plan the next Productive Blogging LIVE, Mandy made me Baharat Roasted Sweet Potato Cubes for lunch, along with pittas, hummus and rocket salad and I was blown away… The spicy, smoky flavours of baharat just work so well with the sweetness of sweet potatoes to make a side dish so good, quite frankly it deserves to the star of the show!
I’ve made this recipe about a bazillion times since that delicious lunch and I really wanted to share it with you guys as it is just so AWESOME! So I asked Mandy if she’d mind letting me share my version of her lovely recipe here on Easy Peasy Foodie… and being the lovely lady that she is, she said yes 😀
What is baharat?
Baharat means ‘spices’ in Arabic and is a spice mix found throughout the Middle East. The exact blend of spices varies from region to region, but it typically includes coriander seed, cumin seed, smoked paprika, cinnamon, nutmeg, cardamom, cloves and black pepper.
Baharat spice mix is now widely available in supermarkets. But if you want to make your own, you could try this Baharat Spice Mix recipe from Olive Magazine.
How to make Baharat Roasted Sweet Potato Cubes
This recipe really is ridiculously easy! Simply cut a large sweet potato into 1cm (½inch) cubes, and tip the cubes onto a baking tray. Drizzle with olive oil, then sprinkle generously with baharat and sprinkle over some salt. Mix it all together (ideally with your fingers!) Then roast in a hot oven for just 20 minutes and tada! Perfect little cubes of deliciousness 😀
What to eat with Baharat Roasted Sweet Potato Cubes
These yummy little sweet potato cubes go with practically everything! They make a great healthy alternative to chips, served with burgers or fish and they make a fab barbecue side too!
What to drink with Baharat Roasted Sweet Potato Cubes
My favourite wine to drink with these spicy sweet potato cubes is a crisp and zesty Sauvignon Blanc. The acidity of the wine balances well with the sweetness of the sweet potatoes, but Sauvignon Blanc is also aromatic enough to cope with the spice.
If you prefer red, then I recommend a young and fruity Grenache-based red or rosé from Southern France or Spain (where Grenache is called Garnacha!) would also go very well.
Can leftover roasted sweet potato cubes be reheated?
Yes, they can! Simply put any leftovers in a plastic lidded container and place in the fridge, where they will keep for up to 4 days.
To reheat, place on a baking tray in an oven preheated to 220C (200C fan / gas mark 7 / 425F) for 10 minutes, or until piping hot all the way through.
Can you freeze roasted sweet potato cubes?
Yes, you can – though they do have a tendency to go a bit soft when you freeze them, they will still taste nice. Simply put the roasted sweet potato cubes in a plastic lidded container and place in the freezer, where they will keep for up to 3 months.
Defrost overnight in the fridge, then reheat as above.
If you like this recipe…
…you might also like:
Baharat Roasted Sweet Potato Cubes (Vegan)
- 1 large sweet potato (roughly 500g / 1lb) chopped into 1cm/½inch cubes (ish!) No need to peel - you can leave the skins on.
- 2 tablespoons olive oil
- 4 teaspoons baharat spice mix (I used Tesco Baharat Seasoning)
- 1 teaspoon salt (or to taste)
- Preheat your oven to 220C / 200C / gas mark 7 / 425F.
- Place the sweet potato cubes on a large non-stick baking tray. Drizzle over the olive oil, then sprinkle over the baharat spice mix and salt.
- Use your hands to turn the sweet potato cubes so they are all evenly coated in oil, spices and salt.
- Rearrange the sweet potato, ensuring the cubes are well spread out (use 2 baking sheets if necessary) and in a single layer.
- Roast in the oven for 20 minutes, or until crisp and just starting to darken on the outside and completely soft in the middle.
- It’s really important you ensure the sweet potato cubes are spread out well over the baking sheet - if they are touching each other too much or piled on top of each other they will steam rather than roast…which won’t be half so nice!
- I have found that if you use a good non-stick baking sheet, the cubes don’t need turning throughout their cooking time, but if you are at all worried do give them a check after 10 minutes and turn them if you think necessary.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Pin Baharat Sweet Potato Cubes for later
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