Oven Roasted Sweet Potato Halves
Tender, caramelized sweet potato halves roasted until the edges are crisp and the centers melt-in-your-mouth. This easy recipe highlights the natural sweetness of the potatoes, enhanced with olive oil, salt, pepper, and a touch of optional spices or herbs for a comforting side or a light main.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon maple syrup or honey
- 2 tablespoons fresh parsley or cilantro
- 1/4 cup crumbled feta or goat cheese
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or use a lightly oiled baking sheet to prevent sticking.
- Wash and scrub the sweet potatoes well to remove any dirt. Pat them dry with a clean towel.
- Slice each sweet potato lengthwise into halves. If one end is much thicker, trim a small piece so the halves sit flat on the baking sheet.
- Place the sweet potato halves cut-side up in a single layer on the prepared baking sheet.
- Drizzle the cut sides with olive oil. Use your fingers or a brush to coat each surface evenly, then sprinkle with sea salt, black pepper, and smoked paprika if using.
- For extra caramelization and a hint of sweetness, brush or drizzle a small amount of maple syrup or honey over the cut surfaces.
- Roast in the preheated oven for 25 to 35 minutes, depending on size. Roast until the edges are golden and crisp and a fork slides easily into the center.
- If you want an extra-crisp edge, switch the oven to broil for 1 to 2 minutes at the end — watch carefully to prevent burning.
- Remove from the oven and let the sweet potatoes rest for 2 to 3 minutes. Top with crumbled feta or goat cheese and sprinkle with fresh parsley or cilantro if desired.
- Serve warm as a side, a light lunch with a salad, or as a base for roasted vegetables, beans, or a dollop of Greek yogurt.