Roasted Sweet Potatoes
Amazingly crisp-tender sweet potatoes roasted to perfection. Such a quick, easy, vegetarian side dish for any meal!
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ⅛ teaspoon ground cinnamon
- Kosher salt and freshly ground black pepper, to taste
- 3 pounds small sweet potatoes, scrubbed, patted dry, and cut into 2-inch chunks
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
Equipment
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together olive oil, cumin, paprika, chili powder, cinnamon, 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
- Place sweet potatoes in a single layer onto the prepared baking sheet. Stir in olive oil mixture and gently toss to combine.
- Place into oven and bake for 30-35 minutes, or until fork tender, stirring halfway. Sprinkle with cilantro.
- Serve immediately with lime wedges.
Notes
- Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- Use firm potatoes. When purchasing sweet potatoes, look for small to medium evenly shaped potatoes that are firm with smooth and taut skin.
- Leave the skin on. With a good scrub, the skin can be left on the potatoes. The skin is a good source of fiber, adds texture and helps the potatoes stay moist inside.
- Cut in uniform size. Chop the potatoes in similar size for even cooking.
- Thoroughly coat the potatoes. Toss the chopped potatoes directly on the sheet pan until thoroughly coated with the olive oil spice mixture.
- Bake directly on the sheet pan. No need for parchment paper here. Bake the sweet potatoes directly on the sheet pan for caramelization and perfectly crispy skin.
- Avoid overcrowding the pan. Spread the potatoes out in a single layer with a little bit of space between them. Overlapped, layered potatoes will steamed instead!