Description
These roasted sweet potatoes are easy to prepare and can be seasoned to fit any flavor profile.
Ingredients
Scale
- 2 lb sweet potatoes (~3–4 medium sweet potatoes)
- 1½ Tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ¼ tsp black pepper
- ½ tsp garlic powder (for savory)
- ½ tsp onion powder (for savory)
- ½ tsp garlic powder (for Mexican inspired)
- ½ tsp chili powder (for Mexican inspired)
- ½ tsp smoked paprika (for Mexican inspired)
- ¼ tsp cumin (for Mexican inspired)
- ½ tsp dried oregano (for Mediterranean)
- ½ tsp dried thyme (for Mediterranean)
- ½ tsp garlic powder (for Mediterranean)
- ½ tsp cinnamon (for sweet)
- 1 Tbsp honey or maple syrup (for sweet)
Instructions
- Preheat the oven to 400℉ (200°C). Prep a rimmed baking sheet with parchment paper and spray with olive oil spray for easy cleanup.
- Rinse and scrub the sweet potatoes under running water. Cut them in half lengthwise.
- Coat the sweet potato halves in the olive oil, making sure to coat both the flesh and skin sides. Season with the kosher salt and pepper and other seasonings as desired.
- Place the sweet potatoes cut-side down on the prepared baking sheet in a single layer.
- Roast the sweet potatoes in the preheated oven for 35-45 minutes, until easily pierced with a fork. They will almost caramelize at the edges.
- Hint: if you want them to cook faster, you can heat the oven to a temperature of 425℉ (218°C) and cook for 25-35 minutes, but cooking them at a slightly lower temp for longer helps them get cooked without burning.
Notes
- Adjust seasoning according to your taste and preference.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: side dish
- Method: roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg