Savory Roasted Sweet Potatoes
User Reviews
5
Savory Roasted Sweet Potatoes
Description
This recipe calls for peeled or unpeeled sweet potatoes cut into evenly sized cubes for consistent roasting. The potatoes are coated thoroughly with olive oil and a carefully measured blend of garlic powder, ground cumin, smoked paprika, chili powder (or cayenne as a substitution), salt, and freshly ground black pepper. The oil and spices evenly coat the cubes to ensure flavorful roasting.
The potatoes are spread in a single layer on a baking sheet to avoid steaming and roasted in a preheated 425°F oven for about 45 to 55 minutes, turning occasionally until the edges become golden brown and crisp while the centers remain soft. Optionally, a few minutes under broil can boost crispness further.
The roasted sweet potatoes carry a combination of sweet and smoky flavors balanced with a mildly spicy undertone from chili and cumin. The texture contrasts crisp exterior with soft insides, which makes them a versatile side for grilled, roasted, or pan-seared dishes and a good favorite for autumn and winter meals.
Tips include avoiding overcrowding the pan to prevent steaming, selecting firm, unblemished sweet potatoes, cutting evenly sized pieces, and adjusting chili powder to taste for more heat. Using smoked paprika delivers a distinctive smoky aroma and depth to the dish.
Ingredients
- 3 sweet potato peeled and cut into 2 inch cubes, large
- 4 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon cumin ground
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder use cayenne for substitutions
- ¾ teaspoon salt
- ¼ teaspoon black pepper ground
- parsley fresh chopped for garnish
Instructions
- To peel or not to peel skin off potatoes depends on personal preference. Of you decide to peel, scrub potatoes and rinse it well under tap water. Peel the skin off. Trim the edges.
- Cut potatoes into half lengthwise.
- Cut each half into 3 to 4 long wedges.Note: if you plan to make roasted sweet potato wedges, you can cut into thin wedges length wise and then cut them in the middle so your wedges are finger length size.
- Cut equal sized cubes. Make sure they are all even size for uniform cooking. Cut them as small as ½ inch cubes to as chunky as 2 inch cubes. You choose!
- Transfer cut potatoes onto a baking sheet.
- Drizzle generous amount of olive oil over the potatoes.
- Add in all the spices along with salt and ground pepper.
- Mix well to coat even.Jo’s Tip: Use your finger to mix in the spices into the potatoes. It ensures each potato piece is evenly coated.
- Arrange it in a single layer.
- Roast in pre-heated oven at 425 degree Fahrenheit for 45 – 55 minutes, tossing the sweet potatoes every 10 -15 minutes to prevent it from burning and to get even cook and caramelization on every piece.
- Remove from oven. Garnish with fresh parsley.
- Serve immediately with your favorite dish.
Notes
- Do not overcrowd potatoes on the baking tray to prevent steaming; arrange in a single layer for crispy edges.
- Choose firm sweet potatoes with smooth orange-red skin free from blemishes or sprouts.
- Peeling is optional, but peeled potatoes tend to roast to a better texture and flavor.
- Cut potatoes into even sizes for uniform cooking; smaller cubes roast faster than larger chunks.
- Broiling for 3–5 minutes at the end of roasting can add extra crispness if desired.
- Adjust chili powder upwards by ¼ to ½ teaspoon to increase spiciness.
- Smoked paprika adds a smoky flavor essential to the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 356mg | 15% |
| Potassium | 387mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 16163IU | 323% |
| Vitamin C | 3mg | 3% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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