Roasty, toasty, and just a little sweet!
Ever wondered why sweet potatoes are so much more orange than your average spud? When sliced and diced, whether roasted or sautéed, sweet potatoes almost always look more like carrots than any other vegetable. There’s actually a reason for that turmeric-like tint in sweet potatoes (and, hint: it isn’t turmeric)—it’s an antioxidant pigment called beta-carotene!
Beta-carotene is more than just good for you. It also happens to give these vibrant foods a gorgeous golden tone so they look striking on the plate. In fact, I love how they look like glowing cubes when sautéing in the pan.
Flavor-wise, roasted sweet potatoes are a combination of savory and sweet. When the edges get a nice, slightly caramelized crust, it’s hard not to appreciate how such a simple ingredient can taste so deep and complex. A little olive oil, some sea salt, and a dash of cracked pepper are all you need. These sweet potatoes hold their own on a plate, but they also quietly elevate anything you pair them with.
So, enjoy this delicious, healthy, and beautiful recipe. Serving up a side of roasted sweet potatoes is guaranteed to have you feeling golden!
Are Roasted Sweet Potatoes Healthy?
Sweet potatoes are rich in complex carbs, fiber, and, as we’ve established, beta-carotene. Beta-carotene is a provitamin A compound that your body converts into vitamin A, which is beneficial for everything from vision to skin health to your immune system. The olive oil used for roasting is also rich in heart-healthy monounsaturated fats. So, all in all, this is a very healthy dish and a great addition to your regular rotation.
Getting That Perfect Caramelization
Getting the sweet potatoes to caramelize in the oven is key to the success of this dish. In order to achieve this, you want to make sure there is adequate spacing between your sweet potatoes on the pan. If the sweet potatoes are piled on top of each other or even too close together, they will release excess moisture and steam cook. You don’t want this; you’ll end up with soggy sweet potatoes.
Also, make sure you are cranking up the heat. Roasting at a temperature of 425°F gives you that golden exterior without drying them out.
How Do I Store Leftovers?
Once cool, store the roasted sweet potatoes in an airtight container and put them in the fridge. They’ll keep for 4-5 days. To reheat, pop them back in the oven at 375°F for 10 minutes, or until they’re warm and crisped back up. The microwave works in a pinch but softens the texture.
Serving Suggestions
Sweet potatoes go perfectly with other colorful dishes. I love to serve them with grain bowls, salads, and alongside proteins like this Lemon Roasted Chicken or this Honey-Glazed Salmon. Need some more inspiration? Serve these roasted sweet potatoes with a bright and creamy Broccoli Salad, some colorful Kale Soup, or some gorgeous Keto Stuffed Peppers! If you’re looking to complement the subtle sweetness of your roasted sweet potatoes, try a little something salty like a Spinach Cheese Quiche.
Ingredients
- 4 medium sweet potatoes peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 425°F and line two large baking sheets with parchment paper to prevent sticking.
- In a large bowl, toss the cubed sweet potatoes with olive oil, sea salt, and black pepper until they are evenly coated.
- Spread the sweet potatoes out in a single layer on the prepared baking sheets, ensuring they are not overcrowded for even roasting.
- Roast in the preheated oven for about 25 minutes, or until the sweet potatoes are tender on the inside and caramelized on the edges. Halfway through, stir the sweet potatoes for more even browning.
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