Easy & Perfectly Roasted Sweet Potatoes (Edit recipe)

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Have you ever wondered how to make the perfectly seasoned, crispy, roasted sweet potatoes? Well, I have all the tips and tricks for you (see the Notes section). Roasted sweet potatoes not only make the perfect side dish for fall dinners but the leftovers also works as a good base for Breakfast hash. I intentionally buy a big batch from Costco, then cut them into cubes, fries or wedges, season them well and let the oven do the work; cooking them in 2 full size baking sheet pans. This recipe is Vegan, Plant-based, Gluten-free, Dairy-free, Whole30 & Plant-based Whole30 compatible.

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PREP TIME

10 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 4

Ingredients

2 - 3 whole Sweet Potato, cut into 1/2 inch cubes
1 tsp Smoked Paprika
1 tsp Ground Cumin, Primal Palate
0.5 tsp ground Coriander
0.5 tsp Garlic Powder
1 tsp Salt
2 - 3 Tbsp Avocado Oil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 425F.
Peel the sweet potatoes (or leave the skin on, based on your personal preference) and cut them into 1/2 inch cubes.
Mix together the spices - smoked paprika, ground cumin, ground coriander, garlic powder and salt. You could also use your favorite spice blend or a blend of dried herbs (such as Italian seasoning).
Add the spices to the sweet potatoes and drizzle oil.
Coat the sweet potatoes well with spices and oil.
Arrange them in a single layer on the pan, leaving some room between the cubes.
Roast for 30 - 35 minutes, stirring them halfway through.
Garnish with chopped parsley, if desired. Enjoy!

Notes

Tip 1: Start with picking the right variety. It’s common to mistake yams for sweet potatoes. Depending on variety, Sweet potatoes have a soft to firm texture and moist, sweet flesh versus yams are starchy and have a dry texture. In this video, I used a mix of orange-flesh sweet potatoes & Japanese sweet potatoes. I find the Japanese sweet potatoes are firmer, get crispier than the orange flesh ones and are sweeter. Tip 2: Cut them into the same size, say in ½ inch cubes. This will ensure they cook evenly. Tip 3: Coat them generously with oil and your favorite seasonings. I used a mix of smoked paprika, cumin powder, coriander powder, garlic powder and salt. Tip 4: Do not overcrowd the pan. You don’t want to steam the Sweet potatoes, but instead roast them to get a crispy texture. Tip 5: Cook at a high temperature. I prefer roasting at 425° for 30-35 mins, tossing them halfway through.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	157
Fat:	7 g
Carbohydrates:	21 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	571 mg
Fiber:	4 g
Sugars:	7 g
Calculated per serving.