A sweet and spicy roasted side at approximately 125 calories. Sweet potatoes glazed with chilli, garlic, and apple sauce.
These Roast Sweet Potatoes with Chilli Glaze roast until tender and lightly caramelized, then get tossed in a quick chilli, garlic, and apple sauce glaze. It is a genuinely satisfying side at around 125 calories and 2 WW Classic Points per serving.
Recipe Info
Serves: 4 | Prep Time: 10 minutes | Cook Time: 35 minutes | Calories per serving: ~125
Nutrition per Serving (Estimated)
Protein: 2g | Fat: 0.3g | Carbohydrates: 28g | Fiber: 4g
WW Classic Points: Approximately 2 points per serving (in line with the original recipe, which was already light). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 450g / 1lb sweet potatoes
- 1 vegetable stock cube
- 1 medium red onion, finely diced
- 2 tablespoons light soy sauce
- 1 teaspoon sea salt
- 1 red chilli, seeded and finely chopped
- 1 garlic clove, crushed
- 2 tablespoons unsweetened apple sauce
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven. Preheat to 200C (400F / Gas Mark 6).
- Parboil. Wash the sweet potatoes and cut into 2.5cm (1in) pieces. Cook in a pan of boiling water with the vegetable stock cube for 5 minutes, then drain well.
- Roast. Place the potatoes in the bottom of a nonstick baking tin. Add the red onion. Drizzle with the soy sauce and sprinkle with a little sea salt. Bake for 20 to 25 minutes.
- Glaze. Remove from the oven. Combine the chilli, garlic, and apple sauce, and dot over the potatoes. Shake the tin well to coat, then return to the oven for 5 minutes.
- Finish. Sprinkle with parsley just before serving.
Serving Suggestions
- Serve alongside grilled chicken or fish
- Pair with a simple green salad for balance
- Great as part of a barbecue spread
- Serve with a dollop of Greek yogurt on the side to cool the heat
- Add a squeeze of lime just before serving for extra brightness
Tips and Variations
- Parboiling briefly before roasting helps the potatoes cook through evenly without drying out
- Adjust the chilli quantity up or down to suit your spice tolerance
- Regular potatoes work well too if sweet potatoes are not on hand
- The apple sauce adds natural sweetness that balances the chilli heat nicely
- Shaking the tin rather than stirring keeps the potato pieces intact
Why This Recipe Works
Parboiling the sweet potatoes before roasting means they cook through evenly in the oven without drying out on the outside, while the chilli and apple sauce glaze adds real sweet-heat contrast without any added fat. This is a genuinely flavorful side that needs very little to feel special.
Storage and Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven for the best texture, or in the microwave for convenience.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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