Description
These roasted sweet potatoes have crispy, caramelized edges and tender, melt-in-your-mouth centers. Flavored with paprika and garlic powder, they’re simple, wholesome, and incredibly versatile—perfect as a side dish or added to bowls and wraps.
Ingredients
4 medium sweet potatoes, peeled (optional) and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Place the cubed sweet potatoes in a large mixing bowl and drizzle with olive oil.
- Sprinkle with paprika, garlic powder, salt, and pepper. Toss to coat evenly.
- Spread the sweet potatoes in a single layer on a large baking sheet, leaving space between each piece.
- Roast for 30–35 minutes, tossing halfway through, until edges are crispy and centers are tender.
- Serve hot, or let cool slightly to use in salads or bowls.
Notes
Use smoked paprika for a deeper, smoky flavor.
Add a touch of maple syrup for a hint of sweetness.
Sprinkle with cinnamon for a cozy fall twist.
Add cayenne or chili powder for some heat.
Garnish with fresh herbs like parsley or cilantro after roasting.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 375°F (190°C) for 10–15 minutes for best texture.
Freeze for up to 2 months and reheat directly in the oven.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
