Description
Simple and delicious Crispy Roasted Sweet Potatoes recipe. Learn how to get tender insides and perfectly caramelized, crisp edges with minimal effort. A versatile side dish perfect for any meal.
Ingredients
Scale
- 2 large sweet potatoes (about 1.5 pounds total)
- 2 tablespoons olive oil (or another high-heat cooking oil like avocado oil)
- 1/2 teaspoon sea salt (or to taste)
- 1/4 teaspoon black pepper (freshly ground is best)
- Optional: Pinch of smoked paprika, garlic powder, or a sprinkle of brown sugar for extra flavor.
Instructions
- 1. Preheat your oven to 400°F (200°C).
- 2. Wash the sweet potatoes thoroughly under cool running water. Peel if desired, or scrub clean if leaving the skin on.
- 3. Cut the sweet potatoes into uniform 1-inch cubes or wedges.
- 4. Place the cut sweet potatoes in a large mixing bowl. Drizzle with olive oil and toss to coat evenly.
- 5. Season with salt and pepper (and any optional spices). Toss again to ensure even distribution.
- 6. Spread the seasoned sweet potatoes in a single layer on a large baking sheet. Do not overcrowd the pan.
- 7. Roast for 20-25 minutes, until the edges begin to brown.
- 8. Flip the sweet potato pieces.
- 9. Continue roasting for another 10-15 minutes, or until tender and crispy.
- 10. Remove from the oven and serve immediately.
Notes
Store cooled roasted sweet potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 375°F (190°C) oven on a baking sheet for 10-15 minutes for best crispiness. Avoid microwaving if crispiness is desired.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 150 kcal per serving (estimated)
- Sugar: Approx. 7g
- Sodium: Approx. 200mg
- Fat: Approx. 6g
- Carbohydrates: Approx. 25g
- Fiber: Approx. 4g
- Protein: Approx. 2g