Roasted Sweet Potatoes
Crispy on the edges and tender inside, these Roasted Sweet Potatoes are a simple, flavorful side that elevates weeknight dinners and holiday spreads alike. Tossed with olive oil, salt, and warm spices, then roasted until caramelized, they’re easy to make and endlessly versatile.
Ingredients
- 2 lb sweet potatoes
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1 tbsp maple syrup or honey
- 1 tbsp fresh rosemary or thyme (chopped)
- to taste red pepper flakes
- 1 tbsp lemon juice or apple cider vinegar
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it to prevent sticking.
- Wash and dry the sweet potatoes. Peel if you prefer, or leave the skin on for added texture and nutrients. Cut into 1-inch cubes or wedges for even roasting.
- In a large bowl, combine olive oil, maple syrup (or honey), kosher salt, black pepper, smoked paprika and cinnamon. Whisk briefly to emulsify.
- Add the cut sweet potatoes to the bowl and toss well to coat each piece evenly with the oil and spice mixture.
- Spread the potatoes in a single layer on the prepared baking sheet, making sure there’s a little space between pieces so they roast instead of steam.
- Roast in the preheated oven for 25–35 minutes, turning once halfway through. Roast until the edges are golden and slightly crisp and the centers are fork-tender.
- During the last 5 minutes of roasting, sprinkle the chopped fresh herbs and red pepper flakes (if using) over the potatoes so the herbs toast gently without burning.
- Remove the pan from the oven. Toss the roasted sweet potatoes with a squeeze of lemon juice or a splash of apple cider vinegar to brighten the flavors. Adjust salt and pepper to taste.
- Serve warm as a side dish, toss into salads, or top with a dollop of Greek yogurt or crumbled feta for a hearty, satisfying bite.