Roasted Sweet Potatoes Recipe
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Roasted Sweet Potatoes Recipe
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Roasted Sweet Potatoes are tossed with the best sweet potato seasoning and baked to perfection. You'll love this easy and flavorful side dish!
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Ingredients
- 1 ½ pounds sweet potato (see notes)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¾ teaspoon fine sea salt
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Instructions
- Preheat the oven to 425ºF. Let it preheat for at least 15 minutes to ensure it reaches the proper temperature. (It may beep that it's ready before it actually is.) Scrub the sweet potato under running water to remove any dirt, then dry it well with a towel.
- Cut the sweet potato into ½-inch cubes. There's no need to remove the peel. Transfer the potato cubes to a half-sheet-sized baking pan. (18-by 13-inches) Drizzle the potatoes with the olive oil, then sprinkle the garlic powder, paprika, and salt on top. Toss well, directly in the pan.
- Spread the potatoes out into an even layer. None of the pieces should touch each other. Place the pan in the oven to bake at 425ºF for 15 minutes. When the timer goes off, remove the pan and use a sturdy spatula to flip the potatoes. Spread them out evenly again and return them to the oven for 15 more minutes or until they smell fragrant. (Tip: Larger potatoes should stay towards the edge of the pan for better cooking; keep smaller chunks toward the center of the pan.)
- When the timer goes off, the potatoes should be fork-tender and golden brown on the sides that touch the pan. Serve warm right away for the best texture. Sweet potatoes will soften as they cool. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Nutrition is for a quarter pound (4 oz.) of roasted potatoes and assumes that all of the oil stuck to the potatoes and not the pan. This information is automatically calculated and is just an estimate, not a guarantee.
- Sweet Potato Note: 1 1/2 pounds of potatoes is roughly two medium sweet potatoes or one very large potato. If you use only 1 pound on a half-sheet-sized pan, the potatoes will cook faster and could potentially burn in this cooking time. If you use fewer potatoes, use a smaller pan so they can be roughly as close to each other as they are in my photos. This helps them cook without burning.
- Parchment Paper Note: I tested this recipe with parchment paper and found that it slows caramelization. I prefer the caramelized edges the roasted sweet potatoes get without the pan lining, but if you prefer easier clean up, feel free to line your pan.
Nutrition Information
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Calories
140kcal
(7%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
353mg
(15%)
Potassium
389mg
(11%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
16170IU
(323%)
Vitamin C
3mg
(3%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 353mg | 15% |
| Potassium | 389mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 16170IU | 323% |
| Vitamin C | 3mg | 3% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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