Roasted Sweet Potatoes are healthy, hearty, and so versatile!
Growing up, the only time I ever had sweet potatoes was at Thanksgiving, when they were mashed into oblivion, sweetened, and topped with marshmallows. Yes, this was a side dish, not a dessert! It wasn’t until I was older that I tried them in their other forms: baked whole, as fries, and ultimately, my favorite—roasted. Why roasted? Well, they taste great, with the slightly crispy outside and tender inside.
Sweet potatoes are actually a superfood. Superfoods are those fruits, vegetables and proteins that are chock-full of nutrients. Similar to avocados, blueberries, and salmon, sweet potatoes are really good for you! Packed with fiber, potassium, and vitamins A, B6, and C, you’re doing yourself a favor when you eat them.
You will love roasted sweet potatoes, not only for their amazing health benefits, but also because they taste amazing and are basically a hands-off recipe. Once you peel, chop, and season, the oven works its magic. The high roasting temp creates sweet potatoes with a soft, pillowy inside and an outside that is a bit crispy and caramelized. With the seasonings, you get a sweet bite that also has savory notes of spicy, smoky, and salty. So good!
Why Smoked Paprika?
In the ingredients list, the spice blend calls for smoked paprika. Is it really different from plain paprika? And is it really necessary for this? Firstly, yes, they’re different. Paprika is made from dried red peppers that are ground. Smoked paprika is made from peppers that have been dried and smoked (sometimes over an oak fire) and then ground. So, smoked paprika presents a whole different flavor profile: zesty, earthy, and slightly floral. For roasted sweet potatoes, the smoked paprika marries especially well with the ground cumin and the natural sweetness of the potatoes. Definitely use it!
How Do I Store Leftovers?
Roasted sweet potatoes taste best when fresh, however, you can let them cool and then store them in an airtight container in the fridge for up to 3 days. They will lose some of their crispness, so you will want to reheat them at 400 degrees Fahrenheit for 5-8 minutes. You can also freeze roasted sweet potatoes for up to 3 months. No need to thaw before reheating in the oven. Simply add an additional 3-4 minutes.
Can You Leave The Peel On?
Unlike russet potatoes, the peel on sweet potatoes does not crisp up during roasting. While the peel is certainly edible, most people prefer the potatoes peeled, as it is still rather tough even after roasting.
Serving Suggestions
Roasted sweet potatoes make for a great side to a variety of mains. For instance, they taste great alongside Brined Turkey Breast for a big family meal. However, they also taste great on a weeknight with dishes like Bone-In Pork Chops or my personal favorite, Dijon-Baked Salmon. Roasted sweet potatoes can also be a meatless main. Dice them and make a breakfast hash, or top a quinoa bowl and drizzle with this Easy Tahini Dressing.
Roasted Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes peeled and cut into 3/4-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- Freshly chopped parsley for garnish
Instructions
- Preheat the oven to 425°F.
- In a large bowl, toss the sweet potato cubes with olive oil, salt, cumin, garlic powder, onion powder, paprika, and pepper until well coated.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Roast in the preheated oven for 35-40 minutes, turning halfway through, until tender and golden brown.
- Serve warm with fresh parsley sprinkled on top.
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