Roasted Sweet Potatoes

Are you craving comfort food with a healthy twist? These roasted sweet potatoes are just the thing.

These golden-orange gems caramelize in the oven. But they retain their tender, creamy interiors for a delicious, versatile autumnal side. 

You’ll love the blend of spices, including cumin and paprika. And the crispy edges make them extra scrumptious.

They’re delightfully irresistible and not too hard on the waistline, either.

Why You’ll Love These Roasted Sweet Potatoes

Versatile Veggie: Roasted sweet potatoes pair wonderfully with a wide range of main courses. Serve them with grilled meats, over rice, or in a leafy green salad. 

Taste Sensation: Smoky paprika, aromatic garlic, and other optional herbs complement these potatoes perfectly. They enhance but don’t mask the potatoes’ natural sweetness. 

Ripe for Reheating: You can save time by preparing these roasted sweet potatoes in advance. Then, warm them just before serving.

Eye-Catching Appeal: The potatoes’ vibrant orange hue, accented by fresh green herbs, is simply lovely. It’s a visually appealing dish that adds color and elegance to any table.

Ingredients

• Sweet Potatoes: Naturally sweet and full of nutrients, these tasty taters are the star of the show! 

• Olive Oil: A heart-healthy fat that’ll help the seasonings stick and promote crispy caramelization. 

• Seasonings: Salt enhances the other flavors, pepper provides heat, paprika provides uniquely smoky depths, cumin brings an earthy finish, and garlic powder adds a savory oomph.

• Fresh Herbs: I like some fresh thyme and rosemary for baking, then fresh parsley for garnish.

How to Make Roasted Sweet Potatoes

Simple to prepare yet impressive to serve, these sweet spuds are proof that the most humble ingredients can create the most memorable meals.

Here are the steps for making roasted sweet potatoes: 

1. PREPARE. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment.

2. SEASON. Whisk the oil and seasonings in a bowl. Clean and cube the potatoes, then toss them in the oil.

3. ROAST. Arrange the seasoned sweet potatoes on the baking sheet in a single layer. Roast them for 25-35 minutes, flipping every ten minutes or so. 

4. FINISH. Remove the sweet potatoes from the oven when crispy on the edges and tender in the middle. Sprinkle parsley and additional herbs on top, if desired. Enjoy! 

Tips for the Best Roasted Sweet Potatoes

This is such a versatile side.

You can serve them with a juicy steak, toss them into a fall salad, or enjoy them on their own.

Plus, they’re packed with nutrients and fiber, so you can feel good about indulging.

Here are a few tips to remember: 

• Use parchment paper. It’ll make clean-up easier, and the spuds won’t stick like they can with foil.

• Cut evenly. Cube the potatoes as evenly as possible so they roast at the same rate. Smaller pieces can burn while larger chunks finish cooking.  

• Don’t overcrowd the pan. Use a large enough pan so the potatoes have room to roast rather than steam. 

• Remember to flip. I flip them every ten minutes or so. That way, they’ll get nice and crispy.

• Some dark edges are okay. The caramelization process will cause the edges to darken. That’s okay and doesn’t mean the cubes are burned. In fact, those dark edges are the sweetest, most flavorful bits! 

What to Serve with Roasted Sweet Potatoes

As mentioned above, roasted sweet potatoes pair well with most things. Here are some of my favorite options: 

• Grilled chicken or fish
• Steak, ribs, or pork chops
• Roasted turkey
• Over rice
• In salads

Or simply enjoy them by themselves as a delicious, nutritious snack. 

How to Store

I’m not a huge fan of freezing sweet potatoes. However, it CAN be done.

Just know that the texture may not be as good once you thaw them again. 

Here’s how to freeze them and other storage tips: 

To Store: Let the sweet potatoes cool to room temperature. Then, store them in an airtight container in the fridge for up to 5 days. 

To Freeze: Spread the cooled potato cubes on a baking sheet. Freeze until solid, then transfer them to a freezer-safe container for up to 3 months. Let them thaw in the fridge overnight before reheating.

To Reheat: Warm leftover potatoes in a 350-degree oven for 10 to 15 minutes. Or microwave smaller portions in 30-second intervals.

More Delicious Side Dishes You Have to Try

Duchess Potatoes
Roasted Broccolini
Oven-Roasted Baby Red Potatoes
Tennessee Onions