Roasted sweet potatoes
Caramelized edges and creamy middles from one sheet pan and a hot oven.
- ⏱ 40 min
- 🍽 Serves 4
- 📈 Easy
- Vegan
- Gluten-free
- Dairy-free
- Nut-free
Ingredients
- 900 gsweet potatoesabout 3 medium (2 lb), cut into 1-inch cubes
- 2 tbspolive oil
- 0.75 tspkosher salt
- 0.25 tspblack pepper
- 0.5 tspsmoked paprika (optional)
- 1 tbspmaple syrup (optional)
Steps
- 1
Prep: scrub the sweet potatoes (peeling is optional) and cut them into 1-inch cubes so they cook evenly.
- 2
Heat the oven to 425°F (220°C).
- 3
Toss the cubes on a large baking sheet with the oil, salt, pepper and paprika if using, and spread them in a single layer.
💡 Give them room: crowded cubes steam instead of browning.
- 4
Roast for 25 to 30 minutes, flipping with a spatula halfway, until browned on the edges and soft all the way through when pierced with a fork.
⏱ 28 min - 5
Drizzle with maple syrup if you like and toss. Taste one and add a pinch more salt if needed.
Make it easier
Sweet potato wedges
- Cut the potatoes into wedges instead of cubes: fewer cuts.
- Roast at 425°F (220°C) for 25 to 30 minutes.
Next time: Next time, toss them with a little chili powder and lime juice, or crumble feta over the top.
A lighter plate: Keep the skins on for fiber and skip the maple; they're sweet on their own.
Per serving (estimate): 220 kcal · 3 g protein · 6 g fiber · 420 mg sodium
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