Roasted Sweet Potato Halves
Roasted sweet potato halves cook faster than whole sweet potatoes, with creamy centers and caramelized cut sides. Serve them plain or finish with melted butter, brown sugar, and cinnamon.
Equipment
- Rimmed sheet pan
- Parchment Paper
- Sharp knife
- Cutting board
- Pastry brush
Ingredients
Sweet Potatoes
- 3 medium sweet potatoes
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- Black pepper to taste (optional)
Toppings
- 2 tablespoons unsalted butter, melted (optional)
- 1 tablespoon brown sugar (optional)
- ½ teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper.
- Scrub and dry the sweet potatoes. Cut each one in half lengthwise.
- Brush the cut sides with olive oil. Season with kosher salt and black pepper, if using.
- Arrange the halves cut side down with space between them. Roast for 30 to 40 minutes, until the cut sides are browned and a fork slides easily into the thickest part. For plain roasted halves, stop here and serve.
- For the topping, turn the halves cut side up and brush with melted butter.
- Sprinkle the brown sugar and cinnamon over the buttered halves.
- Return the pan to the oven and bake for 10 more minutes, until the sugar melts. Serve warm.
Notes
Storage and Reheating
Store cooled sweet potato halves in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven until warmed through, or microwave one half at a time.
To freeze, wrap each cooled half and place it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 159.3kcalCarbohydrates: 24.8gProtein: 1.8gTotal Fat: 6.2gSaturated Fat: 2.7gCholesterol: 10mgSodium: 257.1mgPotassium: 385.4mgFiber: 3.5gSugar: 6.7g
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