Description
Deliciously roasted sweet potatoes that are crispy on the outside and tender on the inside.
Ingredients
Scale
- 2 lbs sweet potatoes, cut into ½–1-inch cubes
- 2 tbsp olive oil, avocado oil or vegetable oil
- ½ tsp salt plus more to taste
- Optional seasonings: ½–1 tsp smoked paprika, garlic powder, cumin and/or coriander
- Optional garnish: fresh herbs (like parsley or thyme)
Instructions
- Preheat the oven to 425°F (220°C). Set aside a couple large baking sheets.
- Wash or peel the potatoes, then cut evenly into ½–1-inch cubes. Peeling is optional.
- In a large bowl, toss the sweet potatoes with oil, salt and any additional herbs & spices you like until evenly coated.
- Spread sweet potato cubes out across both baking sheets in a single layer. Try to leave a bit of space between the potatoes so they caramelize and roast rather than steam.
- Bake for 25-30 minutes. Halfway through roasting, remove from the oven and use a spatula to flip the potatoes over. Rotate the pans when returning them to the oven. Roast until golden brown. The potatoes should be tender in the middle with crispy edges.
- Season with more salt or fresh herbs if desired and serve while still warm.
- Cool to room temperature then store leftovers in an airtight container in the fridge for up to 4 days. Reheat at 400°F (200°C) for 10 minutes to re-crisp.
Notes
- Make sure to cut the sweet potatoes into even pieces for uniform cooking.
- Feel free to experiment with different seasonings for varied flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg