Roasting vegetables is a great way to develop flavor, and you simply can't go wrong when you combine this method of cooking with the already delicious, not to mention nutritious, sweet potato. Plus, as a sweet and savory food, there are a number of flavors you can pair with this tuber.
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The most important element when roasting sweet potatoes is to make sure your potatoes are cut in uniform size. This allows for even roasting.
- Cut your sweet potatoes into 1 1/2 inch pieces.
- Toss your sweet potatoes in olive oil.
- Spread the potatoes evenly on a baking sheet.
- Sprinkle with salt and pepper as desired.
- Bake in a preheated 450 degree Fahrenheit oven for 40 minutes, or until tender and browned.
Leave the skin on before cutting for texture and flavor. If you're keeping the skin on your roasted sweet potatoes, scrub well with a vegetable brush and running water to get off all the dirt.
Make It Savory
As a naturally sweet food, savory items work well with your roasted sweet potatoes. Epicurious suggests adding garlic, thyme and red pepper flakes to your potatoes before roasting. Or sprinkle paprika on the sweet potatoes when they're on the baking sheet for a little extra spice. Other good options include oregano, sage, rosemary and parsley. Serve savory roasted sweet potatoes with roasted chicken or pork chops.
Make It Sweet
You can't go wrong with sweet additions either. The New York Times offers a recipe that uses coconut oil instead of olive oil and tosses the potatoes in brown sugar, salt, pepper and nutmeg before roasting. Or toss your potatoes with honey and cinnamon for a sweet accompaniment to your meal. The extra-sweet sweet potatoes pair well with a veggie burger or grilled salmon.
If you have any of your roasted sweet potatoes left over, store in a tightly covered container in the refrigerator for three to four days. Use them to make a sweet potato hash and serve with eggs for breakfast.