Sweet potatoes are a versatile and nutritious ingredient that can be transformed into a delicious side dish with just a few simple steps. Whether you're looking for a comforting addition to your holiday feast or a flavorful accompaniment to your weeknight dinner, this roasted sweet potatoes recipe is sure to impress. I've made this dish countless times, experimenting with different seasonings and techniques, and I can confidently say that it's a crowd-pleaser every time.
Roasting sweet potatoes brings out their natural sweetness and creates a caramelized exterior that adds depth of flavor. The combination of crispy edges and tender, creamy centers is simply irresistible. Plus, the aroma that fills your kitchen as they roast is absolutely heavenly. Whether you're a sweet potato lover or a skeptic, this recipe will make you fall in love with this humble root vegetable.
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Ingredients
Basic Ingredients
- Sweet potatoes — 4 medium-sized, peeled and cut into 1-inch cubes
- Olive oil — 2 tablespoons
- Salt — 1 teaspoon
- Black pepper — ½ teaspoon
Seasoning Options
- Smoked paprika — 1 teaspoon
- Cayenne pepper — ¼ teaspoon
- Cinnamon — ½ teaspoon
- Garlic powder — ½ teaspoon
- Herbs de Provence — 1 teaspoon
- Maple syrup — 2 tablespoons
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a large bowl, combine the sweet potato cubes, olive oil, salt, and black pepper. Toss until the sweet potatoes are evenly coated.
- If you're using any additional seasonings, such as smoked paprika, cayenne pepper, cinnamon, garlic powder, herbs de Provence, or maple syrup, add them to the bowl and toss again to ensure the sweet potatoes are well seasoned.
- Spread the sweet potato cubes in a single layer on the prepared baking sheet. Make sure they have enough space to roast evenly without overcrowding.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the sweet potatoes are tender and caramelized, flipping them halfway through the cooking time for even browning.
- Remove the roasted sweet potatoes from the oven and let them cool for a few minutes before serving. They are best enjoyed warm.
Substitutions
- Olive oil — If you prefer a different oil, such as avocado oil or coconut oil, feel free to use it as a substitute. Just make sure it has a high smoke point to withstand the roasting temperature.
- Seasonings — The seasonings listed in the recipe are just a starting point. Feel free to get creative and experiment with your favorite spices and herbs. For a sweeter twist, you can also drizzle the roasted sweet potatoes with honey or balsamic glaze instead of maple syrup.
Variations
- Spicy roasted sweet potatoes — If you enjoy a kick of heat, add a pinch of cayenne pepper or chili powder to the seasoning mix. You can also sprinkle some red pepper flakes on top before serving for an extra spicy touch.
- Herb-roasted sweet potatoes — For a more herbaceous flavor, toss the sweet potatoes with a mixture of fresh herbs like rosemary, thyme, and sage before roasting. The fragrant herbs will infuse the sweet potatoes with a delightful aroma.
- Maple-glazed roasted sweet potatoes — Instead of adding maple syrup to the seasoning mix, reserve it for the last few minutes of roasting. Drizzle the roasted sweet potatoes with maple syrup and return them to the oven for a couple of minutes to create a sticky, caramelized glaze.
Dietary Restrictions
- Gluten-free — This roasted sweet potatoes recipe is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
- Vegan — The basic version of this recipe is vegan-friendly. Just make sure to use maple syrup instead of honey if you're opting for a sweet glaze.
Equipment
- Baking sheet
- Parchment paper or aluminum foil
- Large bowl
- Tongs or spatula for flipping
Storage and Reheating
- Leftover roasted sweet potatoes can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, simply place the sweet potatoes in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Alternatively, you can reheat them in a microwave-safe dish in the microwave for 1-2 minutes.
Pro Tips
- Uniform cubes — To ensure even cooking, try to cut the sweet potato cubes into uniform sizes. This will help them roast at the same rate and prevent some pieces from becoming overcooked while others remain undercooked.
- Space for roasting — It's important to spread the sweet potato cubes in a single layer on the baking sheet, allowing enough space between them. Overcrowding the pan can lead to steaming instead of roasting, resulting in soft and mushy sweet potatoes instead of crispy ones.
- Flipping technique — When flipping the sweet potatoes halfway through the cooking time, use a spatula or tongs to gently lift and turn them. Be careful not to smash or break the cubes, as their tender centers are delicate.
- Customize the seasonings — Feel free to adjust the seasonings to your taste preferences. If you prefer a spicier flavor, increase the amount of cayenne pepper or add your favorite spicy seasoning blend. Likewise, if you enjoy sweeter roasted sweet potatoes, drizzle them with a bit more maple syrup or sprinkle them with a touch of brown sugar before roasting.
Delicious Roasted Sweet Potatoes Recipe for Thanksgiving
Elevate your Thanksgiving feast with this roasted sweet potatoes recipe; seasoned with paprika, cinnamon, and maple syrup. Check it out!
Equipment
Tongs or spatula for flipping
Ingredients
- 4 medium-sized Sweet potatoes peeled and cut into 1-inch cubes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 teaspoon Smoked paprika
- ¼ teaspoon Cayenne pepper
- ½ teaspoon Cinnamon
- ½ teaspoon Garlic powder
- 1 teaspoon Herbs de Provence
- 2 tablespoons Maple syrup
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a large bowl, combine the sweet potato cubes, olive oil, salt, and black pepper. Toss until the sweet potatoes are evenly coated.
- If you're using any additional seasonings, such as smoked paprika, cayenne pepper, cinnamon, garlic powder, herbs de Provence, or maple syrup, add them to the bowl and toss again to ensure the sweet potatoes are well seasoned.
- Spread the sweet potato cubes in a single layer on the prepared baking sheet. Make sure they have enough space to roast evenly without overcrowding.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the sweet potatoes are tender and caramelized, flipping them halfway through the cooking time for even browning.
- Remove the roasted sweet potatoes from the oven and let them cool for a few minutes before serving. They are best enjoyed warm.
Notes
- Uniform cubes — To ensure even cooking, try to cut the sweet potato cubes into uniform sizes. This will help them roast at the same rate and prevent some pieces from becoming overcooked while others remain undercooked.
- Space for roasting — It's important to spread the sweet potato cubes in a single layer on the baking sheet, allowing enough space between them. Overcrowding the pan can lead to steaming instead of roasting, resulting in soft and mushy sweet potatoes instead of crispy ones.
- Flipping technique — When flipping the sweet potatoes halfway through the cooking time, use a spatula or tongs to gently lift and turn them. Be careful not to smash or break the cubes, as their tender centers are delicate.
- Customize the seasonings — Feel free to adjust the seasonings to your taste preferences. If you prefer a spicier flavor, increase the amount of cayenne pepper or add your favorite spicy seasoning blend. Likewise, if you enjoy sweeter roasted sweet potatoes, drizzle them with a bit more maple syrup or sprinkle them with a touch of brown sugar before roasting.
Nutrition
Nutrition Facts
Delicious Roasted Sweet Potatoes Recipe for Thanksgiving
Amount per Serving
Calories
232
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.5
g
Sodium
770
mg
33
%
Potassium
811
mg
23
%
Carbohydrates
53
g
18
%
Fiber
7
g
29
%
Sugar
16
g
18
%
Protein
4
g
8
%
Vitamin A
32388
IU
648
%
Vitamin C
6
mg
7
%
Calcium
91
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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