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Perfect Roasted Sweet Potatoes
Look no further for Perfect Roasted Sweet Potatoes! Tender, golden, and crisp, they are easy to make, nutritious, tasty, and so versatile. Enjoy them as a side or addition to your favorite meals.
Servings: 6 Servings
Ingredients
- 3 medium sweet potatoes about 2 lbs, scrubbed and cubed (peeling optional)
- 2 tbsp avocado oil or extra virgin olive oil or coconut oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp fine sea salt
Instructions
- Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper.
- Add the cubed sweet potatoes to a large mixing bowl and drizzle them with oil. Gently toss until covered.
- Sprinkle the spices over the sweet potatoes. Toss the potatoes until evenly covered with the spice mixture.
- Evenly spread the potatoes onto the baking sheet.
- Roast for 40 minutes or until tender. If you want them extra crispy, stir the potatoes halfway through. If the potatoes are not tender at the end of the 40 minutes, add additional roasting time in 3-5 minute intervals until you can easily pierce them with a fork. See note below for making them extra crispy.
- Remove the potatoes from the oven. Let them cool at room temperature for a few minutes before serving. Season with additional salt and pepper to taste, and enjoy hot!
Video
Notes
Recipe Pro-Tips
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- To make extra crispy roasted sweet potatoes. After 30 minutes in the oven, raise the temperature to 425°F for the final 10 or so minutes of cooking to get the edges extra crispy.
- Cut the potatoes uniformly. Ensure even roasting with similarly-sized potato cubes. They don't need to be identical, but they should be around the same size. I recommend 1/2-inch to 3/4-inch cubes.
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- Space out the sweet potatoes. Use a large, rimmed roasting pan and spread them out so they do not overlap and have room for the potato steam to evaporate. Otherwise, the potatoes can get soggy and mushy instead of crisp.
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- Rotate throughout the baking time. Turn the potatoes once or twice during the cooking time so they cook and crisp up evenly.
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- Add extra time as needed. If the potatoes aren't fork-tender at the end of the roasting time, add time in 3-5 minute increments or until tender and golden-brown.
- Refrigerating: Cool the roast sweet potatoes to room temperature before transferring them to an airtight container and refrigerating for up to 5 days.
- Freezing: The cooled potatoes can also be frozen in a freezer-safe container for up to 3 months. Defrost them in the refrigerator overnight or reheat them from frozen.
- Reheating: Warm the potatoes in a 300°F oven for 5-10 minutes or until warmed through. Double the baking time if reheating frozen potatoes. You can also heat the potatoes in the microwave on gentle heat.
Nutrition
Calories: 140kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 256mg | Potassium: 390mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16114IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg