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Roasted Sweet Potatoes

Golden roasted sweet potatoes with crispy edges and tender centers, perfectly caramelized with simple seasonings for a comforting side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 3 pounds sweet potatoes, washed and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cinnamon (optional)
  • 2 tablespoons fresh herbs (rosemary or thyme)

Method
 

  1. Heat your oven to 425°F and line a large baking sheet with parchment paper.
  2. Wash sweet potatoes thoroughly and cut into uniform 1-inch cubes, leaving the nutritious skin on.
  3. Toss cubed sweet potatoes in a large bowl with olive oil, salt, pepper, paprika, and garlic powder. Use your hands to massage the seasonings evenly.
  4. Spread seasoned sweet potatoes in a single layer on your prepared baking sheet. Don't overcrowd - use two pans if needed.
  5. Roast for 25-30 minutes, flipping once halfway through, until fork-tender and beautifully caramelized with golden-brown edges.
  6. Remove from oven and sprinkle with fresh herbs while still hot. Taste and adjust seasoning if needed before serving.

Notes

Cut sweet potatoes the night before and store in cold water in the fridge to save time. Use high temperature (425°F) for crispy edges. Don't overcrowd the pan - use two pans if needed. Store leftovers in refrigerator for up to 5 days or freeze for 3 months. Reheat in 400°F oven for 10 minutes to restore crispiness, avoid microwave.