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roasted sweet potatoes

Roasted Sweet Potatoes Recipe

Roasted sweet potatoes are one of those side dishes I never get tired of making. They’re simple, healthy, and so versatile — you can keep them savory, make them a little sweet, or even spice them up.
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Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 pounds sweet potatoes about 3 medium
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika or regular paprika
  • 1 tablespoon maple syrup or honey optional
  • Fresh herbs like rosemary, thyme, or parsley for garnish

Method
 

Preheat Your Oven
  1. Set your oven to 425°F. This high heat is the secret to getting those crispy edges without drying out the centers.
Prep the Potatoes
  1. Wash, peel (optional), and cut the sweet potatoes into 1-inch cubes. Try to keep them about the same size so they roast evenly.
Season
  1. In a large bowl, toss the cubes with olive oil, salt, pepper, garlic powder, and paprika. Make sure every piece is coated.
  2. If you’re adding maple syrup or honey, drizzle it in at this stage — it caramelizes beautifully in the oven.
Spread on a Baking Sheet
  1. Line a baking sheet with parchment paper for easy cleanup. Spread the sweet potatoes in a single layer — don’t overcrowd the pan or they’ll steam instead of crisp.
Roast The Potatoes
  1. Roast for 25–30 minutes, flipping the pieces halfway through. They’re done when the edges are browned and the insides are tender.
Serve
  1. Sprinkle with fresh herbs if you like, and serve warm. I love them straight from the pan, but they also pair perfectly with chicken, pork, fish, or even a big salad.