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!
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Benefits of roasting
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!
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!
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Roasted Sweet Potatoes Recipe
Roasted Sweet Potatoes
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
- Preheat oven to 400° F.
- 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.
- 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.
Notes
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
I’ve been roasting things this week, too, It’s a great way to combat the gloomy weather and make the house smell good. I like my veggies much better this way. Thanks for the post, it reminds me it’s time for lunch!
YUM! Brunhilda is primed and I roasted some potatoes for Steve the other day… soon pumpkin and sweet potato heaven! 🙂 Cheers for the reminder 🙂
I am licking my lips! These look great! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
We have a Gluten Free gift basket giveaway this week! One lucky winner will score an awesome basket, just in time for Mothers Day!
Cindy from vegetarianmamma.com
Thanks for linking this up last week! I listed it as one of my favorites this week! Can’t wait to see what you bring to the party this week! 🙂 See you there! Cindy
This recipe is one of my favorite as well…
This recipe was quick, easy, and delicious! My whole family enjoyed these potatoes.
This is great! I was going to bake my whole but I will use your recipe instead. Thank you!