Roasted Sweet Potatoes
Perfectly caramelized, golden, and tender, these Roasted Sweet Potatoes are a simple yet flavorful side dish that pairs beautifully with holiday dinners, weeknight meals, and everything in between. Lightly seasoned and roasted to perfection, they bring out the natural sweetness and rich flavor of the potatoes.
Ingredients
- 2 large sweet potatoes peeled and cubed (about 1-inch pieces)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika optional
- ½ teaspoon garlic powder optional
- Fresh herbs for garnish optional: parsley, thyme, or rosemary
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place the cubed sweet potatoes in a large bowl.
- Drizzle with olive oil and sprinkle with salt, pepper, and optional spices. Toss to coat evenly.
- Spread the sweet potatoes in a single layer on the baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until the edges are browned and the centers are tender.
- Remove from the oven and garnish with fresh herbs if desired.
- Serve hot as a side dish to chicken, salmon, pork, or holiday meals.
Notes
- Even browning: Cut the sweet potatoes into similar-size cubes so they roast evenly.
- Crispier edges: Increase the oven to 450°F for extra caramelization.
- Sweet option: Toss with a drizzle of maple syrup and cinnamon before roasting.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven or air fryer.