Ingredients
– 2 pounds sweet potatoes (about 3 large), peeled and cut into 1/2-inch pieces
– 2 tablespoons melted coconut oil
– 3/4 teaspoon salt (use less if using table salt)
– 1 tablespoon firmly packed light brown sugar
– 2 tablespoons olive oil
– 1/4 teaspoon pepper
– 1/2 teaspoon ground chili powder
– 1/2 teaspoon paprika
– 1/2 teaspoon ground cumin
– 1/2 teaspoon garlic powder
Instructions
1-First, preheat your oven to 425°F (220°C) to get that high heat for perfect roasting. Wash and peel the sweet potatoes, then cut them into even 1/2-inch cubes for uniform cooking. Toss these in a bowl with oil and seasonings to coat every piece thoroughly.
2-Next, spread the seasoned cubes on a large sheet pan in a single layer. For the plain version, mix with coconut oil, salt, and brown sugar; for seasoned, use olive oil and spices. Pop them in the oven and roast for 27 to 35 minutes, flipping halfway to ensure even browning.
3-Keep an eye on them as they cook, aiming for that caramelized edge. Once done, let them cool a bit before serving. Remember, this basic method works for roasted sweet potatoes in various forms, adapting to your preferences. If you’re looking for more vegetable-based sides, check out our apple crisp recipe for a complementary fall dish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍽 Use a large sheet pan to avoid overcrowding and ensure roasting instead of steaming.
⏰ Toss sweet potatoes every 10–15 minutes for even caramelization.
🥔 Peel sweet potatoes for best texture; skins can be left on for other preparations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free, Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 136
- Sugar: 7.8g
- Sodium: 374mg
- Fat: 4.6g
- Carbohydrates: 31.9g
- Fiber: 4.5g
- Protein: 2.4g