Hey y'all! If you're searching for a side dish that's delicious, simple, and guaranteed to please a crowd, these Savory Roasted Sweet Potatoes are the answer. With crisp edges and a tender interior, each bite is bursting with perfectly balanced flavors—making them the ultimate companion for weeknight dinners, festive gatherings, and everything in between. Let's get cooking!
Why You'll Love This
- Super easy prep—ready for the oven in just 10 minutes.
- Beautifully crispy on the outside and creamy on the inside.
- Packed with savory flavors and just the right hint of earthiness.
- Great for meal prepping and versatile enough to serve any time of day.
- Totally customizable with your favorite spices and herbs!
Ingredients
- 2 large sweet potatoes (about 1.5 lbs), peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
Directions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Prepare the Sweet Potatoes
Peel and cut the sweet potatoes into 1-inch cubes, ensuring uniform pieces for even roasting.
Step 3: Season
In a large mixing bowl, toss the sweet potato cubes with olive oil, sea salt, black pepper, garlic powder, smoked paprika, dried thyme, and onion powder until evenly coated.
Step 4: Arrange on Baking Sheet
Spread the seasoned sweet potatoes evenly in a single layer on the prepared baking sheet. Avoid overcrowding for best crispiness.
Step 5: Roast
Bake for 25-30 minutes, stirring halfway through, until golden brown with crispy edges and fork-tender centers.
Step 6: Serve
Transfer to a serving platter and sprinkle with additional herbs or sea salt if desired. Serve hot!
Notes
- Make sure to cut the sweet potatoes into even pieces for consistent cooking.
- Don't skip flipping them halfway through roasting for extra crispiness.
- Check for doneness by piercing with a fork—the centers should be soft and creamy.
Variations
- Spicy Kick: Add ¼ teaspoon cayenne pepper for a touch of heat.
- Herb Lovers: Use rosemary or sage instead of thyme for a different herbal note.
- Parmesan Twist: Toss with 2 tablespoons grated Parmesan cheese in the last 5 minutes of roasting.
Required Equipment
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Sharp knife
- Cutting board
Storage Instructions & Shelf Life
Store leftover roasted sweet potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 375°F (190°C) for 8-10 minutes to maintain crispiness.
Suggested Pairings & Serving Recommendations
- Pair with roasted chicken, grilled fish, or your favorite vegetarian protein.
- Add to salads or grain bowls for extra flavor and texture.
- Serve with a tangy yogurt dip or garlic aioli on the side.
Pro Tips for Perfect Roasted Sweet Potatoes
- Always preheat your oven fully for even roasting and the crispiest edges.
- Give the sweet potatoes plenty of space—use two sheets if needed.
- For extra flavor, finish with a drizzle of good-quality olive oil and a sprinkle of flaky salt right out of the oven.
FAQ
- Can I use other oils instead of olive oil?
- Yes! Avocado oil or melted coconut oil also work great for roasting sweet potatoes.
- Do I have to peel the sweet potatoes?
- Nope! Feel free to leave the skins on for added texture and nutrients, just give them a good scrub first.
- Can I freeze roasted sweet potatoes?
- Yes, but they’re best enjoyed fresh. You can freeze them in an airtight container for up to 2 months; reheat at 400°F (200°C) from frozen until hot and crispy.
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 40 minutes
Ingredients
- 2 large sweet potatoes (about 1.5 lbs), peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
Instructions
-
1Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
-
2Peel and cut the sweet potatoes into 1-inch cubes, ensuring uniform pieces for even roasting.
-
3In a large mixing bowl, toss the sweet potato cubes with olive oil, sea salt, black pepper, garlic powder, smoked paprika, dried thyme, and onion powder until evenly coated.
-
4Spread the seasoned sweet potatoes evenly in a single layer on the prepared baking sheet. Avoid overcrowding for best crispiness.
-
5Bake for 25-30 minutes, stirring halfway through, until golden brown with crispy edges and fork-tender centers.
-
6Transfer to a serving platter and sprinkle with additional herbs or sea salt if desired. Serve hot!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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