Roasted Sweet Potatoes
Deliciously roasted sweet potatoes with crispy edges and tender insides, perfect as a side dish for any occasion.
Ingredients
Main Ingredients
- 2 pounds sweet potatoes Choose firm, smooth-skinned potatoes. Can substitute with yams or butternut squash.
- 2 tablespoons olive oil Extra virgin is preferred for its flavor. Alternative: avocado oil or vegetable oil.
- 1 teaspoon salt Use generously for flavor.
- 0.5 teaspoon black pepper Adjust according to taste.
- 0.5 teaspoon garlic powder Can substitute with fresh minced garlic but be cautious of burning.
- 1 teaspoon paprika Smoked paprika can add depth; for heat, try cayenne pepper.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and peel (if desired) the sweet potatoes, then cube them into 1-inch pieces.
- In a large bowl, combine the cubed sweet potatoes with olive oil, salt, pepper, garlic powder, and paprika. Toss until evenly coated.
Cooking
- Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast in the oven for about 25-30 minutes, stirring halfway through to ensure even cooking.
- To check for doneness, pierce with a fork; they should be soft inside. If not done, roast for an additional 5 minutes.
- Allow to cool for a few minutes before serving.
Serving
- Serve warm as a side dish in a colorful bowl or rustic platter.
Notes
Store roasted sweet potatoes in the refrigerator for up to 4 days. For freezing, freeze in a single layer before transferring to a sealed container for up to 3 months. Enhance flavor with fresh herbs or sprinkle with nuts after roasting.