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Roasted Sweet Potato Recipe

4.95 from 38 votes

Sweet and savory roasted sweet potatoes are the perfect side dish for your favorite fall and winter dishes.

Prep Time: 15

Cook Time: 35

Total Time: 50

Yield: 4 servings

Course: Side Dish

Cuisine: American

Equipment

sheet pan

Ingredients

olive oil spray
4 medium sweet potatoes (7 ounces each, peeled)
4 teaspoons olive oil
1 teaspoon garlic powder
3/4 teaspoon sweet paprika
3/4 teaspoon dried rosemary ( or Italian seasoning)
1/2 teaspoon kosher salt ( and black pepper, to taste)

Instructions

Heat the oven to 425°F. Lightly spray a sheet pan with oil.
Cut the sweet potatoes into 3/4-inch inch cubes.
In a large bowl, toss the sweet potato wedges with olive oil and season with garlic powder, paprika, rosemary and salt and black pepper, to taste.
Spread out in an even layer on the sheet pan and bake 30 to 35 minutes, tossing every 10-15 minutes until tender, golden and browned on the edges. (Keep an eye on them at about 25 minutes to make sure they don't burn)

Video

Notes

Variations:

Potatoes: Substitute Yams or butternut squash for sweet potatoes.
Seasoning: Add onion powder, cumin, chili powder or make it smokey with smoked paprika. Make it spicy with ground cayenne pepper or chipotle pepper.
Herbs: Use any mix of dried herbs you have, like oregano, thyme, and parsley. Fresh rosemary would also be good.

Makes 4 cups.

See notes above on ways to serve them.

Nutrition

Serving: 1cup, Calories: 215kcal, Carbohydrates: 41g, Protein: 3.5g, Fat: 4.5g, Saturated Fat: 0.5g, Sodium: 250mg, Fiber: 6.5g, Sugar: 8.5g

- WW Points: 2

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