Roasted sweet potatoes

 Roasted sweet potatoes


2 pounds sweet potatoes (3 to 4 medium sweet potatoes)

2 tablespoons extra-virgin olive oil

Optional: 1 teaspoon chili powder or freshly ground black pepper, to taste

¼ teaspoon fine sea salt


Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.

Either scrub the sweet potatoes clean and pat dry, or peel them (I generally peel mine). To slice, use a sharp chef’s knife to cut them into 1-inch thick rounds. Then, cut up each round to make 1-inch cubes. The “cubes” won’t be perfectly even, but that’s ok.

Place the sweet potatoes on the prepared baking sheet. Drizzle the olive oil on top. If using, sprinkle the chili pepper or several twists of freshly ground black pepper on top, followed by the salt. Toss until the sweet potatoes are all evenly coated in oil, and arrange them in a single layer.

Bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges. Serve while warm. Leftover sweet potatoes will keep in the refrigerator, covered, for about 4 days. Gently reheat in the microwave or oven if desired


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