Roasted Sweet Potatoes

Roasted Sweet Potatoes

from chelseasmessyapron.com
Side Dish
45 min
6 servings
136 kcal / serving

These roasted sweet potatoes are crispy outside, soft inside, with a seasoning blend that lets their natural sweetness shine. Irresistibly good!

Ingredients

  • 2 poundssweet potatoes (about 3 large, i like red garnet or jewel sweet potatoes best, peeled and cut into 1/2-inch pieces)
  • 2 tablespoonsmelted coconut oil
  • ¾ teaspoonfine sea salt (use less if using table salt)
  • 1 tablespoonlight brown sugar (firmly packed)
  • 2 poundssweet potatoes (about 3 large, peeled and cut into 1/2-inch pieces)
  • 2 tablespoonsolive oil
  • ¾ teaspoonfine sea salt (use less if using table salt)
  • ¼ teaspoonpepper
  • ½ teaspoonground chili powder (see note 1)
  • ½ teaspoonpaprika
  • ½ teaspoonground cumin
  • ½ teaspoongarlic powder

Directions

  1. 1

    Plain Roasted Sweet Potatoes: Preheat oven to 425°F. Peel and cube sweet potatoes into 1/2-inch pieces. Add to your largest sheet pan and add the melted coconut oil, salt, and brown sugar on top. Toss to coat all the sweet potatoes, then spread out in an even layer. You don’t want any potatoes overlapping or you’ll end up with steamed potatoes instead of roasted potatoes. Flip every 10–15 minutes, cooking for a total of 27–35 minutes. (I flip every 10 minutes and bake around 30 minutes.)

  2. 2

    Seasoned Roasted Sweet Potatoes: Preheat oven to 425°F. Peel and cube sweet potatoes into 1/2-inch pieces. Add to your largest sheet pan and add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder on top. Toss to coat all the sweet potatoes, then spread out in an even layer. You don’t want any potatoes overlapping or you’ll end up with steamed potatoes instead of roasted potatoes. Flip every 10–15 minutes, cooking for a total of 27–35 minutes. (I flip every 10 minutes and bake around 30 minutes.)