Roasted Sweet Potato Recipe
User Reviews
4.9
Roasted Sweet Potato Recipe
Description
This recipe instructs peeling and cubing medium-sized sweet potatoes before coating them evenly with olive oil and a blend of garlic powder, sweet paprika, dried rosemary or Italian seasoning, salt, and black pepper. The seasoned potatoes are spread in a single layer on a sheet pan and roasted in a hot oven at 425°F. They are stirred periodically to encourage even browning and prevent burning.
The roasting process creates tender, golden sweet potato cubes with crisp edges and a rich aroma from the spices. Garlic powder and paprika add savory and sweet smoky notes, while rosemary imparts herbaceous flavor. The balance of seasoning highlights the natural sweetness of the potatoes without overpowering them.
Roasted sweet potatoes are versatile as a side dish for many meals or as an ingredient in salads and bowls. They can be served warm or at room temperature. The recipe suggests alternatives like yams or butternut squash for variation, and seasoning adjustments with onion powder, cumin, chili powder, or cayenne for heat. Fresh herbs like rosemary can be used for brighter herbal flavor.
Adjust roasting time slightly based on potato size and monitor closely near the end to prevent burning. Olive oil spray helps with easy tossing and minimizing sticking on the pan.
Ingredients
- olive oil spray form
- 4 medium sweet potato 7 ounces each, peeled
- 4 teaspoons olive oil
- 1 teaspoon garlic powder
- 3/4 teaspoon paprika sweet
- 3/4 teaspoon rosemary or Italian seasoning, dried
- 1/2 teaspoon kosher salt ( and black pepper, to taste)
Instructions
- Heat the oven to 425°F. Lightly spray a sheet pan with oil.
- Cut the sweet potatoes into 3/4-inch inch cubes.
- In a large bowl, toss the sweet potato wedges with olive oil and season with garlic powder, paprika, rosemary and salt and black pepper, to taste.
- Spread out in an even layer on the sheet pan and bake 30 to 35 minutes, tossing every 10-15 minutes until tender, golden and browned on the edges. (Keep an eye on them at about 25 minutes to make sure they don't burn)
Notes
- This recipe yields about 4 cups of roasted sweet potatoes.
- You can substitute yams or butternut squash for the sweet potatoes.
- Seasonings can be adjusted; try adding onion powder, cumin, chili powder, smoked paprika, cayenne, or chipotle for variation.
- Fresh herbs like rosemary can replace dried herbs for a brighter flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 215kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 3.5g | 7% |
| Fat | 4.5g | 7% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 250mg | 10% |
| Fiber | 6.5g | 26% |
| Sugar | 8.5g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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