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{Note from Jessica: Today’s post is shared by my lovely friend, Marjorie Saveski, author of the This is So Good website. Marjorie is a blogger and a home cook with a passion for real food, health, and fitness. She hopes to share what she has learned through her real life experience and research with her readers. Stop by her site, This is So Good, to find more delicious recipes and helpful health information.}

Summer barbecue season is in full effect! That means figuring out what dish to bring to all of those holiday picnics, bonfires, and cottage weekends…

The recipe I’m sharing today has become one of my family’s favorites. Every time we get together, I’m asked to bring these Spicy Orange Sweet Potatoes along! I don’t mind – they are super easy to throw together, can be made ahead of time, and make a great side dish to grilled chicken, burgers, ribs, even fish, or shrimp.

Spicy Orange Sweet Potatoes // deliciousobsessions.com

If you are concerned about the spiciness of this dish – don’t be! You can adjust the amount of heat simply by increasing or decreasing the amount of jalapeno. I also find that the sweetness from the orange zest, orange juice, and sweet potatoes tames the fire from the jalapenos quite a bit.

You can easily double this recipe for a larger crowd, just use a 9×13 baking dish instead of an 8×8. I would also recommend pureeing it in the food processor in two separate batches.

Spicy Orange Sweet Potatoes

Spicy Orange Sweet Potatoes

Yield: 6
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

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  • 4 pounds of sweet potatoes
  • 1/4 cup freshly squeezed orange juice (from about 1/2 of a large orange)
  • 1 teaspoon orange zest (from about 1/2 of a large orange)
  • 1-2 jalapenos, seeds and ribs removed and finely diced (If you prefer more heat, use 2 peppers.)
  • 1/4 teaspoon sea salt
  • 2 Tablespoons grass-fed butter or ghee (You can substitute coconut oil


  1. Preheat your oven to 400 degrees.
  2. Wash your sweet potatoes and place them on a parchment-lined baking sheet.
  3. Bake the sweet potatoes for about an hour, flipping them over after 30 minutes. The potatoes are ready when a sharp knife easily pierces the potatoes.
  4. Remove the potatoes from the oven and let them cool until they can be handled.
  5. Once the sweet potatoes have cooled, you should be able to easily peel them with your hands.
  6. Place the peeled sweet potatoes in a food processor along with all of your other ingredients and process until smooth. You will want to see tiny green flecks of jalapeno throughout the potatoes.
  7. Place the mixture into an 8x8 baking dish.
  8. At this point, you can refrigerate the sweet potatoes for a later time or you can place them in a 350 degree oven for 30-45 minutes (warmed through and slightly browned around the edges). If you are planning to serve this dish after it has been stored in the refrigerator, I would recommend letting it stand at room temperature for about an hour before placing it in the oven to warm - this will ensure even heating throughout.
  9. Serve alongside your favorite grilled items and enjoy!!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 254Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 233mgCarbohydrates: 34gFiber: 10gSugar: 21gProtein: 7g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.


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