Roasted Sweet Potatoes
Simple roasted sweet potatoes are made with a little oil, sea salt and pepper. They're a touch crispy on the outside while soft and pillowy on the inside. They make for a quick and easy side that you can pair with just about any main dish.
Servings: 3 servings
Ingredients
- 2 medium sweet potatoes peeled and chopped into even chunks
- 1 - 2 Tablespoons avocado or olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- optional seasonings: cinnamon chili powder, cayenne pepper
Instructions
- Preheat oven to 400°F. Chop sweet potatoes into medium-sized chunks. Not too small, but not too big either. Try to make them around the same size so that they are all done cooking at the same time.
- Place sweet potatoes, oil, salt and pepper in a large bowl and toss to combine. Pour onto a baking sheet and cook for 30-45 minutes, until fork tender, tossing once half-way through. Remove from oven, taste and season with additional salt if needed. Serve warm or store leftovers in the fridge for up to 1 week.
Notes
- Cut evenly for best results: When chopping the sweet potatoes, try to keep the pieces uniform in size. This ensures they cook evenly and you won’t end up with some pieces undercooked while others are too crispy.
- Don’t overcrowd the pan: Make sure the sweet potatoes are spread out in a single layer on the baking sheet. If they’re too close together, they’ll steam instead of roast, and you won’t get those crispy edges.
- Optional seasoning ideas: Feel free to play around with the seasonings! Cinnamon is great for a sweeter, cozy flavor, while chili powder or cayenne pepper will give the sweet potatoes a nice spicy kick.
- Crispier potatoes tip: For extra crispy sweet potatoes, crank up the oven to 450ºF for the last 5 minutes or so, but keep a close eye on them to prevent burning.
Nutrition
Serving: 1/3 of recipe | Calories: 115kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 441mg | Fiber: 3g | Sugar: 4g