Crispy Roasted Sweet Potatoes
Enjoy these Crispy Roasted Sweet Potatoes, perfectly seasoned and baked to crispy perfection.
Equipment
- baking sheet
- large bowl
Ingredients
- 2 lbs sweet potatoes peeled and chopped into ½ inch cubes (about 6 cups)
- 3 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon onion powder
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil for easier clean up.
- Wash, peel and chop the sweet potatoes into ½-inch cubes. They should be the same size so that they cook evenly. This should give you about 6 cups worth.
- Add the chopped sweet potatoes to a large bowl. Drizzle 3 tablespoon olive oil, and sprinkle 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon ground cumin, and ¼ teaspoon onion powder over the sweet potatoes. Toss the ingredients together evenly.
- Spread the seasoned sweet potatoes onto the prepared baking sheet in a single layer. Place in the oven to bake at 425°F for 40 minutes, flipping them halfway through. The sweet potatoes will have crispy edges but still be tender inside when they're done.
Notes
Cut evenly sized cubes - ½-inch sweet potato cubes cook evenly and develop crispy edges. Use high heat - roasting at 425°F helps caramelize the natural sugars in sweet potatoes. Don't overcrowd the pan - spread the potatoes in a single layer so they roast instead of steam. Flip halfway through cooking - this helps the sweet potatoes brown on multiple sides. Serve immediately - roasted sweet potatoes are crispiest right after they come out of the oven.
Nutrition
Serving: 1servingCalories: 291kcalCarbohydrates: 46gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 707mgPotassium: 777mgFiber: 7gSugar: 10gVitamin A: 32198IUVitamin C: 6mgCalcium: 72mgIron: 2mg
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