The only roasted sweet potatoes you'll ever need are right here. We eat these a lot. I make roasted sweet potatoes because they have tons of fiber and they taste like candy. Roasted sweet potatoes cubes are a really great snack or an excellent side dish for meat or fish.
Crispy Roasted Sweet Potatoes are gluten-free, vegan, Paleo, and Whole30. They have lots of good carbs and fiber!
How to Select Sweet Potatoes
Sweet potatoes are available year-round, with their peak season being in August through the middle of October.
When you go shopping, look for medium-sized potatoes with smooth skin and no blemishes, soft spots, or cracks. I like to get oval-shaped potatoes because they're easier to peel.
Where to Store Sweet Potatoes
Store sweet potatoes in a cool, well-ventilated location away from direct light.
According to Southern Living magazine, unwashed sweet potatoes can last in your home for several weeks. Ideally, the potatoes you should store the potatoes at 50 to 60 degrees Fahrenheit.
If you don't have a cellar, a cabinet that's far from the oven would be a better option. If all else fails, a bowl on the countertop would work.
The refrigerator is not a sweet potato's friend. Avoid refrigeration because it messes the texture of the potatoes, and makes the natural starch turn to sugar.
What You Need
You only need a few ingredients to roast sweet potatoes.
- First, you need good sweet potatoes. Good sweet potatoes are unblemished and they feel a little heavy for their size, which , means they're not old and dried out.
- Olive oil. You can also use avocado oil, coconut oil, or ghee. Keep it healthy 😊
- Salt and pepper
- Fresh herbs (basil, parsley, cilantro, etc.)
How to Roast Sweet Potatoes
To roast the potatoes, peel off the skin with a vegetable peeler and wash well. Slice into one inch rounds. I can cut each piece into 4 or 9 pieces, depending on how thick the slice is. They should all be similar in size for even roasting.
In a large bowl, toss cubed potatoes with oil, salt, and pepper.
Scatter on a baking sheet so they are not touching. If the pan is too crowded, the potatoes will steam and not caramelize and crisp.
Roast until spotty brown. The insides will be tender, and the outer edges of each cube will be crunchy.
How to Dress Up Your Dish
You can garnish your roasted sweet potatoes with the fresh herb of your choice, such as thyme, cilantro, basil, dill, or fresh oregano. Fresh herbs are anti-inflammatory and promote good health.
Store your leftovers in an airtight container in the refrigerator up to 3 days.
I love to toss these potatoes into my big-bowl lunch the day after I make them. They add great flavor to salads.
How to Reheat
To reheat your potatoes, melt a little butter in a skillet over medium heat, add the potatoes shaking the pan now and then, and heat them up for a few minutes.
Sweet potatoes are loaded with beta carotene, potassium, magnesium, vitamin C, plus lots of fiber.
Because of their higher sugar level, sweet potatoes are on the Kaufmann Phase Two diet, not the initial phase one.
Roasted sweet potatoes are crispy on the outside and creamy on the inside.
No. If you use too much oil the potatoes will be soggy. If you use too little oil, the potatoes will be dry and tasteless.
There is no need to boil the potatoes before roasting. Sweet potatoes roast quickly, taking anywhere from 20 to 35 minutes, depending on how thick they are cut.
You can serve the potatoes right out of the pan after they're roasted. I like to pull the pan from the oven and place it on the stovetop to cool. Let the pan rest for ten minutes. when cool, you can serve it with your meal or refrigerate it for a later meal
Potatoes should always be peeled. Yes, they're dirty and people were touching them at the market.
More Healthy Vegetable Recipes:
For some other roasted vegetable recipes try these:
- Roasted Cauliflower with Garlic
- Roasted Cauliflower and Carrots
- Roasted Brussels Sprouts.
- Roasted Broccoli and Carrots
- Roasted Asparagus
To enjoy roasted sweet potatoes in a big green salad, check out Roasted Sweet Potato Salad with Arugula.
The Only Roasted Sweet Potatoes
- 2 pounds sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- freshly ground black pepper
- ¼ cup fresh herbs such as parsley, thyme, basil or dill, roughly chopped (optional)
- Adjust oven rack to middle position and heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
- Peel and cut the sweet potatoes into one-inch cubes. Try to get them approximately the same size so they roast evenly.
- In a large mixing bowl, toss the potatoes with oil, salt, and pepper.
- Scatter potatoes on your largest sheet pan so they are not touching. If they're too close, they will steam and not get crispy.
- Check at 30 minutes. They should be fork tender.
- Remove from oven and allow to cool for 5-10 minutes. Toss with herbs and season with additional salt and pepper to taste.