Roasted Sweet Potatoes
These roasted sweet potatoes are crispy on the outside, tender on the inside, and bursting with caramelized flavor. With just a few simple ingredients, they’re the perfect side dish for any meal!
Servings: 6 servings
Ingredients
- 3 lbs sweet potatoes
- 3 tbsp oil
- 1 tsp salt
Sweet maple version
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
Savory version
- 1 tsp ground paprika
- ½ tsp garlic powder
- Black pepper to taste
Instructions
- Prep: Preheat oven to 400°F. Line 2 sheet pans with foil and grease with nonstick spray.
- Cut potatoes: Wash, peel (if desired), and cut sweet potatoes into ¾-inch cubes.
- Season: In a large bowl, toss sweet potatoes with oil, salt, and your choice of spices. Spread evenly in a single layer on the prepared pans.
- Bake: Bake for 10 minutes, toss carefully, then continue baking for around 10-15 minutes until golden brown and tender. Increase heat to 425°F for last 5 minutes if desiring a deeper roast.
Notes
Ingredient notes
- Sweet potatoes: Peel or leave the skin on for extra texture.
- Oil: Olive, avocado, or melted coconut oil all work well.
- Seasonings: Swap maple syrup with honey or agave; smoked paprika or chili powder for a savory kick.
- Add-ins: Try fresh herbs like rosemary or thyme, or finish with a squeeze of lemon juice.
Recipe tips
- Even cubes: Cut sweet potatoes uniformly for consistent roasting.
- Don’t overcrowd: Spread out in a single layer to avoid steaming.
- Keep an eye on them: Look for golden edges and tenderness to avoid overcooking.
Storing tips
- Refrigerate: Store cooled potatoes in an airtight container for up to 4 days.
- Reheat: Warm in a 400°F oven to restore crispiness; avoid the microwave for best texture.
- Repurpose: Add to salads, grain bowls, or breakfast hash for a tasty second serving.