Roasted Sweet Potatoes
Cubes of sweet potato roasted until caramelized at the edges and tender inside. A simple side that goes with almost anything.
Roasted sweet potatoes hit that sweet and savory note that makes them go with nearly any main. High heat caramelizes the edges while the inside turns soft and creamy.
The whole trick is space on the pan. Spread the cubes out so they roast rather than steam, and resist flipping them until a brown crust has formed.
Ingredients
- 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Black pepper, to taste
Instructions
- Heat the oven to 425F (220C).
- Toss the sweet potato cubes with the olive oil, paprika, garlic powder, salt, and pepper.
- Spread them out on a baking sheet in a single layer with space between the pieces.
- Roast for 15 minutes, then flip and roast for another 12 to 15 minutes.
- Cook until the edges are deeply browned and a fork slides in easily, then serve.
Equipment
- Baking sheet
Tips
- Give the cubes room on the pan; crowded potatoes steam instead of caramelizing.
- Cut them all to the same size so they cook evenly.
- For extra crispness, do not flip too early; let a crust form first.