Roasted Purple Sweet Potatoes Recipe
Roasted purple sweet potatoes are tender inside with crisp edges and a mildly earthy flavor. Their deep violet color comes from anthocyanins, the same antioxidants found in blueberries. This easy side dish adds both nutrition and a pop of color to the table, pairing well with fish, chicken, turkey, or steak.
Ingredients
- 2 pounds purple sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt or to taste
- freshly ground black pepper (optional)
- 2 tablespons fresh herbs such as parsley, thyme, basil, roughly chopped
Instructions
- Adjust oven rack to the middle position and preheat oven to 400°F (200°C).
- Line a large sheet pan with parchment paper.
- Peel and cut sweet potatoes into 1-inch cubes.
- In a large mixing bowl, toss cubes with oil, salt, and pepper.
- Spread in a single layer on the prepared sheet pan.
- Bake 30–40 minutes, until tender and lightly browned.
- Let cool 5 minutes before serving. Garnish with fresh herbs and add more salt if needed.
Notes
Leftovers and Reheating
Store your leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat roasted sweet potatoes, place them in a preheated oven at 350°F for 10-15 minutes, microwave them covered for 1-2 minutes, or sauté in a skillet with a bit of butter until heated through.
Nutrition
Calories: 257.2kcalCarbohydrates: 45.7gProtein: 3.6gTotal Fat: 7.1gSaturated Fat: 1gSodium: 706.7mgPotassium: 768.6mgFiber: 6.8gSugar: 9.5gNet Carbohydrates: 38.9g
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