Roasted Sweet Potatoes

Name: Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 serving
Ingredients: 3 lbs sweet potato; 1-2 tbsp extra virgin olive oil; 1 tsp sea salt; 2 tsp herbs de provence

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6
Calories
224 kcal
Course
Side Dish
Cuisine
American

Roasted Sweet Potatoes

Tiffany Henry

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Tender, caramelized Roasted Sweet Potatoes made with olive oil, sea salt and a special blend of herbs.

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Ingredients

Servings

3 lbs sweet potato peeled and chopped to 1 inch cubes
1-2 tbsp extra virgin olive oil
1 tsp sea salt
2 tsp herbs de provence

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Instructions

Preheat oven to 425°F.
Peel and chop the sweet potato. Chopping into a uniform size will help to evenly roast the sweet potatoes.
Drizzle with the olive oil and sprinkle with salt and herbs. Stir around to fully coat the sweet potatoes with the oil and herbs. Spread the chopped sweet potato around the baking sheet, try to get a single layer of potatoes, to ensure that they are able to crisp.
Bake for a total of 35 minutes (or until potatoes are softened and browning on the outside) stirring the potatoes around half way through to ensure all sides get crispy.

Equipments used:

Notes

Storage: Let the roasted sweet potatoes cool completely, then transfer them to an airtight container. They’ll keep in the fridge for up to 4 days.
To Reheat:
Air Fryer: Heat at 350°F for 5-7 minutes for a quick crisp.
Oven: Preheat to 400°F and spread sweet potatoes on a baking sheet. Bake for 10-15 minutes until heated through and crispy.