Roasted Sweet Potatoes

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Roasted Sweet Potatoes

These easy roasted sweet potatoes make for a quick side dish or a delicious addition to grain bowls and salads. For added flavor, sprinkle with thyme, rosemary or sage, or a pinch of warm spices, such as curry powder, cumin or cinnamon. The directions call for peeling the potatoes, but feel free to leave the skins on to save a step — they become tender and soft when roasted. To prevent any wobbling and safely cut the sweet potatoes, slice a thin strip to create a flat edge before dicing. If you plan to double this recipe, use two sheet pans to avoid overcrowding.

Rating

Ingredients

  • 2pounds sweet potatoes, peeled and cut into 1-inch pieces (3 medium potatoes)
  • 3tablespoons extra-virgin olive oil
  • 1teaspoon kosher salt (such as Diamond Crystal)
  • Black pepper
  • 2teaspoons chopped fresh thyme, rosemary or sage, or 1 teaspoon dried (optional)
Set base servings to enable scaling:

Directions

Heat the oven to 425 degrees.

Place the sweet potatoes on a sheet pan. Drizzle with the olive oil, salt, a few grinds (or shakes) of black pepper and the thyme, if using, and toss well.

Roast the potatoes for 30 to 35 minutes, tossing halfway, until fork tender and caramelized. Serve warm or at room temperature.

Nutrition

Info
Trans Fat: 0 gramsFat: 10 gramsCalories: 287Saturated Fat: 1 gramUnsaturated Fat: 9 gramsSodium: 554 milligramsSugar: 9 gramsFiber: 7 gramsCarbohydrate: 46 gramsProtein: 4 grams

Source: https://cooking.nytimes.com/recipes/1024418-roasted-sweet-potatoes