Roasted Sweet Potatoes
Crispy on the edges, tender on the inside, and full of cozy, caramelized flavor. Perfect as a side dish or a snack that feels like a warm hug.
Ingredients
Roasted Sweet Potatoes Ingredients
- 4 medium sweet potatoes peeled and cubed
- 2 –3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika or smoked paprika optional, but yum
- ½ tsp garlic powder optional, but hello flavor
Optional Toppings
- Fresh herbs like parsley or thyme
- Drizzle of honey or maple syrup for sweet vibes
- A sprinkle of chili flakes if you want a little kick
Instructions
Prep Your Sweet Potatoes
- Peel and cube the sweet potatoes into roughly 1-inch pieces. Toss them in a bowl with olive oil, salt, pepper, paprika, and garlic powder. Make sure every piece gets coated — we want flavor everywhere.
Spread on a Baking Sheet
- Lay the sweet potatoes in a single layer on a baking sheet. Don’t overcrowd them, babe. Crowding = steamed, not roasted, and we want that crispy goodness.
Roast to Perfection
- Pop them in a preheated oven at 425°F (220°C) for about 25–30 minutes, flipping halfway through. You’ll know they’re ready when the edges are golden and slightly caramelized. I may or may not have done a little happy dance when I saw that first batch come out perfectly crisp.
Serve & Admire
- Sprinkle with your choice of fresh herbs, a drizzle of honey, or a little chili if you’re feeling bold. Taste a piece. Pause. Smile. Yep, this is why we cook.
Notes
- Cut sweet potatoes into uniform cubes for even roasting.
- High oven heat (425°F / 220°C) gives the best caramelization.
- Toss halfway through roasting to get crispy edges all around.
- Customize with sweet (honey/maple) or savory (garlic, herbs) toppings.
- Perfect make-ahead option — roast, cool, and reheat; still delicious.