Roasted Sweet Potatoes
Dice, season, and bake. That’s it! Make them once, and they’ll be part of your regular rotation in no time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 1x
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Ingredients
Scale
- 2 pounds sweet potatoes (about 4 medium)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- Fresh ground black pepper, to taste
Instructions
- Preheat oven to 450°F.
- Dice the sweet potatoes into 3/4” cubes, leaving the skins on.
- In a large bowl, mix sweet potatoes with olive oil, garlic powder, pepper, and salt.
- Place the sweet potatoes on a baking sheet lined with parchment paper in a single layer.
- Bake for about 25 minutes until the cubes are fork-tender and browned on the bottom. Serve warm. Leftovers store up to 5 days refrigerated.
Notes
If your sweet potatoes aren’t coming out crispy, they may be overcrowded on your baking sheet, causing them to steam instead of roast. A single layer at high heat should do the trick.
Remember: You don’t need to stir these while they’re roasting. You don’t need to peel, parboil, or soak them, either. That’s why they’re one of my favorite sides. There’s so little prep!
Find it online: https://www.acouplecooks.com/roasted-sweet-potatoes/
