Ancho Chile Spiced Sweet Potatoes

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Ancho chiles aren’t hot. They’re earthy and sweet with a gentle poke of heat. Anchos play well with sweet potatoes, and this delicious casserole is perfect with turkey, chicken, beef or by itself as a vegetarian entrée.

  • Duration
  • Cook Time
  • Prep Time
  • 4 to 5Servings


Bread Crumb Topping:

  • 1½ cups panko bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons ancho chile powder
  • ¼ cup extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Sweet Potatoes:

  • 2 tablespoons, plus 1 teaspoon ancho chile powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 to 3 tablespoons extra virgin olive oil
  • 2 large sweet potatoes, scrubbed, but not peeled, and sliced thinly into rounds
  • 1 large red onion, thinly sliced
  • 4 garlic cloves, minced
  • 2 cups chicken or vegetable broth
  • Kosher salt
  • Freshly ground black pepper


Bread Crumb Topping:

1. Mix panko, garlic powder, onion powder, ancho chile powder and evoo together in a small bowl. Season with salt and pepper. Set aside.

Sweet Potatoes:

1. Preheat oven to 350°F. Grease a 9- x 13-inch casserole dish.

2. Whisk 2 tablespoons of ancho chile powder, cumin, and coriander together in a small bowl. Set aside.

3. Toss to coat sweet potato slices with evoo, salt, and pepper.
Layer sweet potatoes in the prepared pan. Sprinkle ½ teaspoon of ancho chile powder over potatoes. Add half of the sliced onion and garlic. Continue layering remaining potatoes, seasoning, onion, and garlic until all potatoes are used.

4. Pour chicken broth into casserole and tightly wrap with foil.
Bake at 350°F for 30 minutes. Uncover, sprinkle bread crumb topping over potatoes, and continue baking for 30 minutes more, or until all chicken broth has been absorbed and the bread crumb topping has browned.