Roasted Sweet Potatoes
My roasted sweet potatoes recipe makes such a simple and delicious side dish you can enjoy at breakfast, lunch or dinner!
Ingredients
- 2 pounds sweet potatoes (more or less - this batch actually used 2 1/4 pounds)
- 2 1/2 Tablespoons avocado oil (or other mild oil with high smoke point)
- 3/4 teaspoon paprika
- 1 1/2 teaspoons coarse salt (I used pink Himalayan coarse salt. Start with half this much if using table salt or other fine salt, and adjust for taste.)
- 1/3 teaspoon black pepper (more or less, tot taste)
Instructions
-
Peel the sweet potatoes, and remove any sharp ends.
-
Cut into cubes - see above blog post for tips for cutting. Mine were around 3/4 inches, FYI.
-
Add cubed sweet potatoes to a large mixing bowl, and drizzle on avocado oil, paprika, salt and pepper.
-
Toss until well-coated.
-
Dump the coated sweet potatoes on a baking sheet, lined with parchment paper, and spread into an even layer. Try to space them out as much as possible.
-
Bake in a preheated 425 F degree oven until the edges begin to caramelize, about 40 to 45 minutes, tossing a couple times to ensure even cooking. (I tossed mine at 20 minutes, and then again at 35 minutes.)
-
Remove from the oven, and serve immediately.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
My sweet potato was cut into 3/4 inch pieces. Any larger than this, and they will need more cook time. They do not have to be perfectly even, but you want to keep them approximately the same size.
It is helpful to work with a well-sharpened knife. Dull knives make prepping the sweet potatoes more difficult, plus it can lead to injury.
Adjust the seasonings to suit your preferences.