Roasted sweet potatoes and creamy Swiss chard are a perfect pair in this spicy flavor-packed dish. Two great love stories began during my freshman year of college at the University of Pittsburgh.
The first one was with my future husband, of course.
The second one was with sweet potatoes. Weird, I know. I’m sure Bill can’t believe that I am making this comparison. However, just like I remember the very moment I met him, I distinctly remember the moment I was introduced to a crispy, salty sweet potato fry.
They were piled on the plate alongside my portobello burger at Fuel and Fuddle, an on-campus restaurant that my girlfriends and I frequented a lot. I was hooked at first bite and have been ever since.
My experience with sweet potatoes up until then was minimal. I’m not sure my mom ever made a sweet potato dish when I was growing up, or at least not one that ever made it into her rotation of recipes. I can recall that at some point, wherever it was, I had sweet potatoes that were most likely popped out of a can, coated with some brown sugar and baked in a dish.
It wasn’t until I was out of college and teaching first grade, that I was introduced to the marshmallow-topped sweet potato casserole. I hosted my students’ families for a Thanksgiving feast in my classroom and had no idea that this was a quintessential Thanksgiving side dish.
These very sugary ways of preparing sweet potatoes are yummy. I get it. But what hooked me 24 years ago was the savory, spicy, crispy sweet potato preparation that has been a favorite side dish of mine ever since.Baked whole and topped with butter and cayenne pepper or diced, tossed and roasted in olive oil, salt, and pepper is the least I can do to enjoy them as part of my meal. When I’m feeling more adventurous, though, I pair them with other veggies and seasonings that really take this love affair over the top.In this dish, my sweet potatoes get tossed with tons of fresh grated ginger and garlic. Sprinkled with cayenne pepper and paired with some sliced green onion, these orange beauties get roasted until the edges begin to brown and the onions are charred. Just before the potatoes are done, Swiss chard is sautéed with more ginger and garlic until the green leaves are tender but still bright in color. Finally, they are tossed with coconut milk to add a little creaminess. It’s simple but delicious. There are crispy, caramelized bits of sweet potato in every bite that pairs perfectly with the heartiness of the Swiss chard. The zing of ginger, the kick of cayenne, and the sweet creaminess of coconut milk is a combination that matches no other.
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To serve, a dollop of tart Greek yogurt on top works in contrast to the spicy bites. I love these new squeezable Chobani packs that make it easy to add to a dish.Much like my love for my husband, this dish is magical (too cheesy?)!Enjoy my Roasted Rainbow Carrots with Ginger and Cilantro for another delicious side dish with a whole lot of flavor.
Are you a sweet or savory sweet potato fan?
Roasted sweet potatoes and creamy Swiss chard are a perfect pair in this spicy flavor-packed dish.
- 2 lbs sweet potatoes peeled and cut into 1 inch pieces
- 4 green onions green parts only, cut into 1 inch pieces, plus small slices for garnish
- 2 cloves of garlic grated or minced
- 2 tsp ginger grated
- 1/8 tsp cayenne pepper
- 1/4 cup olive oil
- 1/2 tsp Kosher salt
- 1/2 tsp pepper
- 1 lb Swiss chard torn into pieces and stalks cut into pieces (optional)
- 1 clove of garlic grated or minced
- 1 tsp ginger grated
- 2 tbsp olive oil for sautéing
- 1/2 cup unsweetened coconut milk
- whole milk Greek Yogurt for serving, optional
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Add all the ingredients to a bowl and toss until well coated.
Transfer to the baking sheet and spread the potatoes out, making sure to scrape the bowl of all the ginger and garlic.
Roast for 35-45 minutes or until the potatoes are beginning to brown on the edges and the green onions are charred.
Just before the potatoes are done, heat the olive oil in a skillet over medium-high heat.
If using, add the Swiss chard stalks and cook for about 3-4 minutes.
Add the garlic and ginger and cook until fragrant, about 1-2 minutes.
Add the torn Swiss chard leaves and sauté, tossing frequently until the leaves are tender and wilted but still green, about 5-7 minutes.
Pour in the coconut milk, tossing the Swiss chard so it is evenly coated.
Remove from the heat.
Pour the Swiss chard and all its juices in a serving dish. Top with the roasted sweet potatoes, charred onions, and additional thin slices of green onion.
To serve, add a dollop of Greek yogurt and cayenne pepper, optional.
Salt and pepper to taste.