Description
Roasted Sweet Potatoes are a cozy and colorful side dish with golden caramelized edges and a tender inside. Whether seasoned savory with garlic and herbs or sweet with cinnamon and maple, they’re endlessly versatile and perfect for weeknights, holiday spreads, or meal prep.
Ingredients
Scale
- 3–4 medium sweet potatoes, cut into 1-inch cubes
- 2–3 tablespoons olive oil
- Salt and black pepper, to taste
- Optional seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon cinnamon
- 1 tablespoon maple syrup
- Pinch of nutmeg or cayenne pepper
- Optional toppings: toasted pecans, feta cheese, fresh parsley
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place cubed sweet potatoes in a mixing bowl. Drizzle with olive oil and toss with salt, pepper, and your desired seasonings (garlic, paprika, cinnamon, etc.).
- Spread the cubes in a single layer on the prepared baking sheet, avoiding overcrowding. Use two sheets if necessary.
- Roast for 25–30 minutes, flipping halfway through, until tender and caramelized on the edges.
- Top with fresh herbs, maple syrup, or toasted nuts if desired. Serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm in the oven at 375°F until crisp. Freeze in a single layer, then transfer to a freezer bag for up to 2 months. These are great in salads, tacos, or breakfast bowls.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Fall, Holiday
- Method: Roasted
- Cuisine: American, Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg