Crispy Roasted Sweet Potatoes
Make quick roasted sweet potatoes every time with only a few ingredients in less than 30 minutes!
Servings: 4
Ingredients
- 2 pounds sweet potatoes peeled and chopped into 1/2 inch pieces
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- Black pepper to taste
- Optional seasonings (see below)
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Lightly spray a large baking sheet with cooking spray.
- Place the sweet potato chunks on the baking sheet. Drizzle with olive oil, salt and pepper. Toss to coast well.
- Spread the potato chunks into an even layer on the baking sheet. Roast for 25 to 30 minutes, flipping once halfway, until the potatoes are soft and golden brown, with crispy edges.
Notes
Storage: Store leftover sweet potatoes in an airtight storage container in the fridge for up to 3 days. To reheat, rewarm the sweet potatoes on a baking sheet in the oven at 350 degrees F.
To freeze, store the sweet potatoes in an airtight freezer-safe container in the freezer for up to 3 months. Thaw and reheat.
Other seasonings: Add 1/2 teaspoon of any of your favorite seasonings for more flavor, including ground cumin, garlic powder, cinnamon, cayenne or spice blends. Try one seasoning or add a mix of flavors.
Nutrition
Calories: 257kcal | Carbohydrates: 46g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 416mg | Potassium: 764mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32176IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg