Roasted White Sweet Potatoes
These roasted white sweet potatoes are crispy on the edges, tender inside and tossed with savory spices. An easy side dish for weeknight dinners or meal prep.
Servings: 4
Ingredients
- 1½ lbs white sweet potatoes scrubbed and cut into 1-inch cubes
- 1 Tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper optional
- Chopped fresh parsley optional for serving
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Scrub the sweet potatoes, peel if desired and cut into even 1-inch cubes. Pat dry with a clean kitchen towel.1½ lbs white sweet potatoes
- Add the potatoes to a large bowl with olive oil, paprika, garlic powder, salt, onion powder, cumin, oregano, black pepper and cayenne, if using. Toss until evenly coated.1 Tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon fine sea salt, ½ teaspoon onion powder, ½ teaspoon ground cumin, ½ teaspoon dried oregano, ¼ teaspoon black pepper, ⅛ teaspoon cayenne pepper
- Spread on the prepared baking sheet in a single layer, leaving space between the pieces.
- Roast for 15 minutes, then flip. Continue roasting for 10-15 minutes, until the centers are fully tender when pierced with a fork and the edges are golden brown.
- Taste and adjust seasoning if needed. Garnish with chopped fresh parsley, if using, and serve warm.Chopped fresh parsley
Notes
- Pan size: Use two baking sheets if needed to avoid crowding.
- Storage: Refrigerate leftovers in a shallow airtight container and use within 4-5 days.
- Reheating: Reheat in a 400°F oven or a skillet until hot throughout. Microwaving will give the potatoes softer edges.
Nutrition
Serving: 1/4 recipe | Calories: 192kcal | Carbohydrates: 38g | Protein: 3g | Fat: 3g | Sodium: 652mg | Potassium: 2139mg | Fiber: 6g | Sugar: 10g