Description
These Roasted Sweet Potatoes are crispy, flavorful, and super easy to make. They're the perfect base to a breakfast bowl, an easy dinner side, or on the Thanksgiving table.
Ingredients
- 3 lbs. sweet potatoes, peeled cubed into 1-inch pieces
- 3 tablespoons olive oil
- 2 tablespoons cornstarch
- 2 teaspoons dried parsley
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoon fine kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat oven to 400°F. Line baking sheet with parchment paper.
- Peel and cube sweet potatoes. Add to a large bowl and cover with cold water. Soak at room temperature for 30 minutes. Drain and rinse to remove excess starch, then pat dry with a clean towel.
- In a small bowl, stir together cornstarch, salt, garlic powder, onion powder, pepper, and dried herbs.
- Transfer potatoes to a large mixing bowl. Toss in oil, then toss in the dry spice mixture until evenly coated. Transfer to a baking sheet lined with parchment paper.
- Roast potatoes for 40-45 minutes, stirring every 10 minutes to ensure even cooking. Remove from oven when potatoes are fork tender and browned on the exterior.
Notes
Optional dipping sauce: Whisk together ½ cup vegan or regular mayo, 2 tablespoons tomato paste, ¼ teaspoon smoked paprika, ¼ teaspoon sweet paprika, ¼ teaspoon salt, and a pinch of cayenne. It's absolutely delicious!
Soaking in water is optional, but encouraged: Soaking potatoes in water removes excess starch, which can prevent potatoes from cooking evenly and getting crispy. Cold water is best - don't use hot water, which will react with the starch and make it harder to separate from the potatoes. If you don't have the time for this step, it's okay to skip it. But if you do have time, we definitely recommend!
Storage: Let them cool thoroughly (to prevent condensation) and then store in an airtight container in the fridge and use within 3-5 days. Reheat in the oven for best results.
Herbs: Although we love the flavor of fresh herbs, dried herbs are a better option for these roasted sweet potatoes because they won't burn in the oven. We use parsley and thyme, but feel free to experiment with your favorite dried herbs, including oregano, rosemary, basil and dill.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 201
- Sugar: 7.1 g
- Sodium: 530.6 mg
- Fat: 5.4 g
- Carbohydrates: 36.5 g
- Fiber: 5.3 g
- Protein: 2.8 g
