Roasted Sweet Potatoes
Delicious sweet potato wedges, oven roasted until they exterior is crisp and browned, and the centers and soft and creamy. These make the perfect side dish for just about any meal. Meal prep these and enjoy them hot or cold!
Servings: 6 servings
Calories: 175kcal
Ingredients
- 2 pounds sweet potatoes leave skins on, or peel if desired, cut into 8 wedges
- 2 tablespoons olive oil
- 2 teaspoons kosher salt or 1 1/2 teaspoons fine sea salt
- black pepper to taste
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 450º F. Line a baking sheet with parchment paper, and set aside.
- Mix together salt and spice blend.
- Add sweet potatoes sliced in wedges into a bowl or dish, and drizzle them with olive oil. Rub the olive oil into the potatoes to evenly coat.
- Sprinkle the potatoes with the seasoning mix, and rub it in to evenly coat them.
- Add the sweet potatoes to a large lined baking sheet, and spread the sweet potato wedges out so they each have a little space. This allows the edges to become crisp.
- Bake the sweet potatoes at 450º F for 35-40 minutes, until the edges are golden brown and the interiors are soft and creamy. Smaller potatoes will be done in 35 minutes. If the sweet potatoes are large, they will take closer to 40 or 45 minutes.
Notes
HOW TO SEASON SWEET POTATOES
Sweet potatoes are perfect seasoned simple with olive oil, salt and pepper. I gave these a little extra savory flavor (such a great contrast with the sweet creamy potatoes!), by adding paprika, onion powder, and garlic powder. Cinnamon, cumin, and cayenne are also great flavor additions to roasted sweet potatoes!HOW TO STORE LEFTOVER ROASTED SWEET POTATOES
Store leftover sweet potatoes wrapped tightly in the refrigerator for up to 4 days. They are great chopped up and scrambled with eggs, added cold on top of salads, or reheated in the oven and served again.HOW LONG TO ROAST SWEET POTATOES
The length of time it takes sweet potatoes to roast depends on how big the potatoes are. The ones I used for this recipe were very large, so it took 45 minutes. If the potatoes are on the smaller side, they will be done in 35 minutes. Pierce sweet potatoes with a fork to determine if they are soft and creamy inside. The edges will begin to brown and start to have a crisp exterior.Nutrition
Calories: 175kcal | Carbohydrates: 31g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 859mg | Potassium: 527mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21615IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg