Description
This roasted sweet potato recipe is about to become your new go-to. Whether you’re prepping a healthy side dish, building a nourishing grain bowl, or just looking for a snack you can feel good about, these roasted sweet potatoes hit the mark every time.
Ingredients
- 4 medium sweet potatoes (about 2 pounds total)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat the oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
- Prepare the sweet potatoes: Peel if desired (the skins crisp beautifully if left on). Slice into ½-inch thick rounds or wedges, aiming for even sizes to ensure even roasting.
- Season generously: In a large bowl, toss the sweet potatoes with the olive oil, a good pinch of salt, and several grinds of black pepper. Spread them out in a single layer on the prepared pan, making sure not to crowd them. Use two pans if necessary.
- Roast until deeply golden: Bake for 25 to 30 minutes, flipping once halfway through, until the sweet potatoes are tender inside and caramelized at the edges. If you like a little more color, broil them for the last minute or two, keeping a close watch.
- Serve hot or at room temperature: Sprinkle with flaky salt, a squeeze of fresh lime, or a scattering of chopped herbs if you like. They’re lovely on their own, or dipped into a favorite sauce.
Notes
Storage: Refrigerate leftover sweet potatoes in an airtight container for up to 4 days.