Ingredients: |
Ingredients: Roasted Sweet Potatoes (Plain)
2 pounds (~3 large) sweet potatoes (I like Red Garnet OR Jewel sweet potatoes best), peeled and cut into 1/2-inch pieces
2 tablespoons melted coconut oil
3/4 teaspoon fine sea salt (kosher salt; use less if using table salt)
1 tablespoon light brown sugar, lightly packed
Seasoned Roasted Sweet Potatoes
2 pounds (~3 large) sweet potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons olive oil
3/4 teaspoon fine sea salt (kosher salt; use less if using table salt)
1/4 teaspoon freshly cracked pepper
1/2 teaspoon ground chili powder*
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
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Directions: |
Directions:
PLAIN ROASTED SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan and add the melted coconut oil, salt, and brown sugar on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes)
SEASONED ROASTED SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan and add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes)
Recipe Notes
*Use chipotle chili powder and/or smoked paprika for a smokey flavor. If you want to make your sweet potatoes even spicier, add 1/4 to 1/2 teaspoon cayenne pepper.
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