These Roasted Sweet Potatoes are a harmonious blend of sweetness and savory goodness, perfect as a side dish or a stand-alone snack. Tender on the inside and caramelized at the edges, each piece is seasoned with a hint of cinnamon, thyme, and garlic.
Tips & Tricks
- Sweet Potatoes are available year-round, but their peak season is August – December.
- My sneaky trick is to add food to the oven before it reaches temperature. As the oven heats up, the food begins to cook, reducing the cooking time. While testing, I added the potatoes when the oven was 270°F.
- Finish them off with fresh herbs, and you’ve got a wholesome, flavorful, and endlessly versatile dish.
Roasted Sweet Potatoes
Servings: 4 people
Calories:
Ingredients
- 2 medium-large sweet potatoes washed, peeled, chopped medium
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons cinnamon
- 2 teaspoons dry thyme
- 1 teaspoon granulated garlic powder
- 3 tablespoons avocado oil
Instructions
- Preheat oven to 400°F. In a large bowl, add sweet potatoes, salt, black pepper, cinnamon, dry thyme, and oil. Mix to combine and make sure sweet potatoes are evenly coated with spice mix.
- Pour on a foil or parchment-based baking sheet and place in the oven, even if it’s not 400°F yet. Once it reaches 400°F, cook for 10 minutes. Once a fork can easily pierce the sweet potatoes, they’re done.
Notes
Tips & Tricks:
- Sweet Potatoes are available all year-long but they’re peak season is August – December.
- My sneaky trick is to add food to the oven before it reaches temperature. As the oven heat’s up the food begins to cook which reduces the cook time. While testing I added the potatoes when the oven was 270°F. Â
- Finish them off with any fresh herbs, and you’ve got a dish that’s wholesome, flavorful, and endlessly versatile.
