Roasted Sweet Potatoes
These Roasted Sweet Potatoes are a holiday staple side dish! Requiring only 4 simple ingredients, this recipe is a foolproof way to satisfy every hungry belly at your Thanksgiving table!
Servings: 6
Calories: 259kcal
Ingredients
- 3 pounds sweet potatoes peeled and cut into 1 inch cubes
- 3 tablespoon olive oil
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ½ teaspoon paprika
- ½ teaspoon garlic powder
Instructions
- Preheat Oven: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Season: Place the cubed potatoes on the prepared baking sheet and toss well with olive oil and seasonings, until coated on all sides.
- Bake: Transfer the baking sheet to the oven and roast for about 45 minutes or until fork tender and crispy on the outside, stirring after the first 20 minutes.
Notes
- Make sure to cut your cubes into equal sizes, this will ensure they all roast evenly!
- If you like your roasted sweet potatoes extra crisp, turn the broiler on for maybe 2 or 3 minutes after the initial roasting and leave the sweet potatoes to broil until they are just the way you like them. Make sure you don’t forget to turn off the broiler or you might end up with ashes for dinner!
- Transfer any leftover sweet potatoes to an airtight container and keep in the fridge. Properly stored, they will last for 3-5 days.
- Make sure to freeze in a covered airtight container or heavy-duty freezer bag. Properly stored, they will maintain their best quality for 6 months, just make sure to cool them completely first.
Nutrition
Serving: 1serving | Calories: 259kcal | Carbohydrates: 46g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 319mg | Potassium: 764mg | Fiber: 7g | Sugar: 10g | Vitamin A: 32270IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg