Oven Roasted Sweet Potatoes
These oven roasted sweet potatoes are a staple in our house. When I made these for the first time, my husband was skeptical. He didn’t think he liked sweet potatoes. I am sure he was used to seeing them made with brown sugar and marshmallows, which is not my favorite either. He loves them now. These are savory and good for you. They are a great source of fiber, potassium and vitamin A.
This recipe is simple yet flavorful. The left overs are great to use for a sweet potato hash the next morning by adding some bacon and eggs however you like them. We usually do scrambled or over easy. You could also have them along side an omelet. I love the combination of eggs and oven roasted sweet potatoes.
I never peel the sweet potatoes first. It’s easier, but plus the skin actually has fiber and nutrients in it. I also feel it adds flavor. You can certainly peel them if you prefer them that way.
Both of my parents say that sweet potatoes remind them of squash. I totally disagree. I really do not like squash, but I love sweet potatoes. Maybe texturally they are similar, but flavor wise, sweet potatoes are so much better.
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Oven Roasted Sweet Potatoes
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Sweet potatoes are a healthy side that is a staple in our house. They taste delicious and are kid approved.
Ingredients
- 4 pounds sweet potatoes, chopped
- 1/3 cup extra light virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
Instructions
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Preheat oven to 425 degrees. Line a cookie sheet with foil. Spray foil with cooking spray.
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Put chopped sweet potatoes in a large bowl. Pour in olive oil, granulated garlic, onion powder, sea salt and black pepper. Stir to coat potatoes.
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Pour potatoes onto the foil lined cookie sheet. Spread them out so they are in one even layer.
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Bake for 35 minutes, stirring them one time, halfway through.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side dishes
