Oven Roasted Sweet Potatoes
Crispy-edged, tender oven roasted sweet potatoes seasoned simply and roasted at high heat for maximum flavor.
Servings: 4
Ingredients
- 2 pounds sweet potatoes cut into 1-inch cubes
- 3 tablespoons extra-virgin olive oil
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional
- ½ teaspoon garlic powder optional
- Fresh herbs for garnish
Instructions
- Preheat the oven to 425°F (220°C). If desired, peel the sweet potatoes, then cut them into even 1-inch cubes to ensure they cook uniformly. Pat them dry with a paper towel if they feel moist, which helps improve browning.
- Transfer the sweet potatoes to a large mixing bowl. Drizzle with olive oil and sprinkle with salt, pepper, smoked paprika, and garlic powder. Toss thoroughly until each piece is evenly coated and lightly glossy from the oil.
- Spread the seasoned sweet potatoes onto a large baking sheet in a single layer. Make sure there is space between each piece to allow proper air circulation. Roast for about 25–30 minutes, flipping halfway through cooking so both sides develop caramelized edges.
- Continue roasting until the edges are golden brown and slightly crisp, and the centers are fork-tender. Remove from the oven and garnish with freshly chopped herbs. Serve immediately while hot for the best texture.
Notes
- High heat is key to achieving caramelized edges.
- Reheat in the oven or air fryer to bring back crispness.
Nutrition
Serving: 1g | Calories: 350kcal | Carbohydrates: 185g | Protein: 15g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Sodium: 3990mg | Potassium: 3112mg | Fiber: 28g | Sugar: 38g | Vitamin A: 129200IU | Vitamin C: 22mg | Calcium: 283mg | Iron: 6mg