Description
These roasted sweet potatoes are a flavorful and nutritious side dish, featuring a blend of spices that enhance their natural sweetness. Crispy on the outside and tender on the inside, they pair perfectly with any meal.
Ingredients
Scale
- 4 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Peel the sweet potatoes using a vegetable peeler and rinse them under cold water to remove any dirt.
- Cut the sweet potatoes into 1-inch cubes, ensuring they are uniform in size for even cooking.
- Place the cubed sweet potatoes in a large mixing bowl.
- Drizzle the olive oil over the sweet potato cubes.
- Sprinkle in the garlic powder, onion powder, smoked paprika, ground cumin, and dried thyme.
- Season with salt and pepper to taste, starting with about 1 teaspoon of salt and ½ teaspoon of pepper.
- Toss the sweet potatoes until they are evenly coated with the oil and spices.
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
- Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
- Roast for about 25-30 minutes, tossing halfway through to ensure even browning.
- Check for fork-tenderness and slight caramelization on the edges; if needed, roast for a few more minutes.
- Remove the baking sheet from the oven and let the sweet potatoes cool for a couple of minutes.
- Transfer the roasted sweet potatoes to a serving dish and garnish with freshly chopped parsley.
- Serve immediately while warm, pairing them with grilled meats, roasted vegetables, or a simple green salad.
Notes
- For added flavor, consider experimenting with different herbs and spices based on your preference.
- These sweet potatoes can also be enjoyed as a main dish or added to salads and grain bowls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes