Roasted Sweet Potatoes

Roasted Sweet Potatoes

Roasted Sweet Potatoes – roasting brings out the sweet nutty flavors of this delicious and healthy veggie. This is a simple recipe with just the sweet potato and some spices. Serve these as a simple side dish. Or, add them to tacos, chili, salads, anywhere you want some yummy veggie!

This post may contain affiliate links. I earn a small commission for my endorsement, recommendation, testimonial, and/or link to some products or services from this website. Your purchase helps support this blog at no additional cost to you and allows me to continue bringing you delicious recipes and great information. For more information see here.

If you’d rather skip my helpful tips, tricks, essential cooking information, and delicious similar recipe ideas – and get straight to this recipe – simply scroll to the bottom of the page where you can find the printable recipe card. It’s right there with a pretty bright yellow background.

If you have any questions about how to make this recipe, or if you try them, please come back and leave a comment below letting us know how it goes.

 

I really love to roast things! (You may have already noticed that. and, I seem to be on an orange food kick lately.) I find that roasting gives greater flavor and complexity to the food. The caramelization just brings out the toasty nuttiness and the yumminess. It may take a little longer to roast something, than say to boil or steam it, but the time is largely just time where the food is in the oven and you don’t have to do anything to it (also called inactive time). And that means you can be off doing other things!

Cutting the sweet potato into bite-sized chunks

Side Dish

So, with that, here’s another roasted side dish for you. I love this one simply as a side with some protein and another veggie as dinner. But, it’s also delish as part of a salad. And, these little roasted sweet potatoes rock as a filling in a taco! And, later this week I’ll give you a recipe for Black Bean Sweet Potato Enchiladas using this roasting technique.

“Regular” Potatoes

You can also use the same technique for “regular” potatoes (like Russets, Yukon Golds, or Red Potatoes). I’ve been doing this for breakfast as well. The day before, I cut up the potato and roast it, but cut the cooking time by about 5 minutes. Let the potatoes cool, and pop the cooled mostly roasted diced potatoes in the fridge, and the next morning heat them up another 5-7 minutes in the oven and they’re perfect. Reheating can also be done in the microwave if you’d rather.

The potatoes in the picture above were roasted the day before, refrigerated, and reheated that morning, as they reheated in the oven I added some grated white cheddar &  served it with a couple of fried eggs. Yumm!

If you like seeing my recipes, connect with me on your favorite social media channel for recipes, photos, and much, much more:

Pinterest, Facebook, Instagram, and Twitter!

And find my shop on Amazon for recommendations on cool tools

Roasted Sweet Potatoes Recipe:

5 from 1 vote

Print

Roasted Sweet Potatoes

Simple and delicious roasted sweet potatoes. The recipe is easily doubled, use the servings slider to help you. Just be sure not to crowd the pan.

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 2

Ingredients

• 1 large sweet potato scrubbed clean
• 1 tablespoon olive oil or light flavored oil of your choice
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• Freshly ground pepper

Instructions

1. Preheat oven to 400° F.
2. Cut sweet potato into bite sized pieces, about ½ to 1-inch in size. You want your sweet potato chunks to be roughly uniform in size so they all cook at about the same rate.
3. Place the cubed sweet potatoes in a large cast iron skillet or on a baking sheet, and drizzle with oil, sprinkle with cumin, salt, and pepper, and toss to coat. Roast in 400° F oven, turning occasionally, for 25-30 minutes, or until crisp and browned outside and just tender inside.

Recipe Notes

The recipe is easily doubled as needed, just be careful not to crowd the pan too much or the potatoes will steam, and won't get as crisp and browned.