Description
A simple and delicious recipe for roasted sweet potatoes, offering both a plain and a seasoned option. These sweet potatoes are cut into bite-sized pieces and roasted to perfection with melted coconut oil or olive oil and a blend of spices, resulting in a crispy exterior and tender interior—perfect as a side dish for any meal.
Ingredients
For Plain Roasted Sweet Potatoes
- 2 pounds sweet potatoes (about 3 large, peeled and cut into 1/2-inch pieces; Red Garnet or Jewel preferred)
- 2 tablespoons melted coconut oil
- 3/4 teaspoon fine sea salt
- 1 tablespoon firmly packed light brown sugar
For Seasoned Roasted Sweet Potatoes
- 2 pounds sweet potatoes (about 3 large, peeled and cut into 1/2-inch pieces)
- 2 tablespoons olive oil
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon pepper
- 1/2 teaspoon ground chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
Instructions
- Make Plain Roasted Sweet Potatoes: Preheat your oven to 425°F. Peel and cut the sweet potatoes into 1/2-inch cubes. Place the sweet potatoes on your largest sheet pan. Drizzle the melted coconut oil over them, then sprinkle with sea salt and brown sugar. Toss thoroughly to coat all the pieces evenly, then spread them out in a single layer ensuring no overlap to avoid steaming.
- Bake Plain Roasted Sweet Potatoes: Place the sheet pan in the preheated oven. Roast for 27 to 35 minutes, flipping the sweet potatoes every 10 to 15 minutes to ensure even browning. I recommend flipping every 10 minutes and baking for about 30 minutes total, until the potatoes are tender inside and caramelized on the outside.
- Make Seasoned Roasted Sweet Potatoes: Preheat the oven again to 425°F. Peel and cube sweet potatoes into 1/2-inch pieces. Arrange them on a large sheet pan. Drizzle with olive oil and sprinkle with fine sea salt, pepper, chili powder, paprika, cumin, and garlic powder. Toss well to evenly coat all sweet potato pieces.
- Bake Seasoned Roasted Sweet Potatoes: Spread the seasoned sweet potatoes out evenly in a single layer without overlapping. Roast in the oven for 27 to 35 minutes, flipping every 10 to 15 minutes. I usually flip every 10 minutes and bake around 30 minutes until tender and nicely roasted.
Notes
- Make sure the sweet potatoes are spread out and not overlapping on the sheet pan to avoid steaming and to achieve a good roast.
- You can choose between plain or seasoned roasted sweet potatoes depending on your flavor preference.
- Flipping the potatoes regularly helps them brown evenly and prevents burning on one side.
- Adjust the salt quantity if substituting fine sea salt with table salt as table salt is saltier.
