Roasted Sweet Potatoes Recipe
You'll want to inhale these caramelized, tender, roasted sweet potatoes daily! They're prepped in less than 15 minutes (plus roasting) with pantry-friendly spices and ZERO dishes to wash!
Servings 6 servings (as a side)
Ingredients
- 2 pounds sweet potatoes (Red Garnet or Jewel yams)
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 tablespoon pure maple syrup (optional)
- 3/4 tsp sea salt or kosher salt OR ½ tsp table salt
- 1/2 tsp EACH chili powder, garlic powder, paprika, cinnamon
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 425°F and line a LARGE 15x21 baking sheet with parchment paper (or use two half sheets).
- Peel the sweet potatoes and cut into ½-inch pieces. To cut: If your sweet potato is wobbly, cut a thin sliver off the bottom to stabilize it. Next, cut the sweet potato into equal 1/2-inch rounds. Lay the rounds flat and chop into 1/2-inch pieces. Smaller rounds will be cut in half lengthwise and then cut in the other direction 1-2 more times. Larger rounds will be cut in half lengthwise, then cut in the other direction 2-3 more times depending on the size. The cubes will not be perfectly even due to the round shape.
- Add the cubes to the baking sheet and toss evenly with the olive oil, maple syrup, and spices.
- Line the potatoes in a single layer so they aren't touching each other.
- Roast at 425°F for 25-35 minutes, tossing the sweet potatoes at 15 minutes.
Video
Notes
See the post for lots of variations, prep-ahead, and reheating instructions.