Roasted Sweet Potatoes with Seasoned Variations Recipe
This recipe features two variations of roasted sweet potatoes: a simple version with coconut oil, sea salt, and brown sugar that brings out the natural sweetness, and a seasoned version with olive oil and a blend of spices including chili powder, paprika, cumin, and garlic powder for a flavorful twist. Both are easy to prepare, baked to crispy perfection on the outside and tender inside, making a delicious side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Plain Roasted Sweet Potatoes
- 2 pounds sweet potatoes (about 3 large, peeled and cut into 1/2-inch pieces, preferably Red Garnet or Jewel)
- 2 tablespoons melted coconut oil
- 3/4 teaspoon fine sea salt (use less if using table salt)
- 1 tablespoon light brown sugar (firmly packed)
Seasoned Roasted Sweet Potatoes
- 2 pounds sweet potatoes (about 3 large, peeled and cut into 1/2-inch pieces)
- 2 tablespoons olive oil
- 3/4 teaspoon fine sea salt (use less if using table salt)
- 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
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting sweet potatoes that will become nicely caramelized and tender.
- Prepare Sweet Potatoes: Peel and cut the sweet potatoes into 1/2-inch cubes to ensure even cooking. Use about 2 pounds or roughly 3 large sweet potatoes per batch.
- Make Plain Roasted Sweet Potatoes: Place the sweet potato cubes in your largest sheet pan. Drizzle with melted coconut oil, then sprinkle with sea salt and light brown sugar. Toss well to coat every piece evenly. Spread the sweet potatoes in a single layer, avoiding any overlapping to prevent steaming.
- Roast Plain Sweet Potatoes: Place the pan in the oven and roast for 27 to 35 minutes, flipping the sweet potatoes every 10 to 15 minutes for even browning. The ideal cooking time is about 30 minutes until the edges are crispy and the insides are tender.
- Make Seasoned Roasted Sweet Potatoes: For a flavorful variation, in another large sheet pan, toss sweet potato cubes with olive oil, sea salt, pepper, chili powder, paprika, cumin, and garlic powder until all pieces are well coated. Spread them out evenly in a single layer with no overlap.
- Roast Seasoned Sweet Potatoes: Roast the seasoned potatoes in the preheated oven for 27 to 35 minutes, flipping every 10 to 15 minutes to achieve even caramelization and cooking. About 30 minutes is recommended until crispy and tender.
- Serve: Once roasted to a golden brown and cooked through, remove from the oven and serve immediately as a delicious side dish or snack.
Notes
- Use firm, evenly sized sweet potatoes for consistent roasting.
- Do not overcrowd the baking sheet; it is important to have a single layer to avoid steaming.
- Flipping sweet potatoes during roasting helps with even cooking and browning.
- Adjust salt quantity if using table salt, as it is more potent than sea salt.
- For spicier variations, increase chili powder or add cayenne pepper.
- Oven temperatures may vary; check for doneness by piercing with a fork—it should be tender inside with a caramelized exterior.
