Simple Roasted Sweet Potatoes
A perfect three-ingredient recipe for roasting sweet potatoes in the oven. Buttery and sweet and rich, with caramelized edges and soft, tender insides. Because sweet potatoes+butter+salt+heat are a winning combination.
Servings: 8 people
Cost: $5
Ingredients
- 2 pounds sweet potatoes (scrubbed or peeled; cut into 1 1/2-inch cubes)
- ¼ cup (1/2 stick) unsalted butter (melted)
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Preheat the oven to 425 F. Line a rimmed baking sheet with foil or parchment if you like, and spray with nonstick spray.
- Place the potatoes on the baking sheet, drizzle over the butter, then sprinkle over the salt and pepper. Toss the potatoes so that they are nicely coated with the butter, spread them out in a single layer, and then place in the oven and roast for about 35 to 40 minutes, turning them midway through the cooking if you remember and your world allows for this to happen.
Notes
- I love to slice baby sweet potatoes crosswise into 1-inch slices instead of cubing larger potatoes.
- Keep leftovers in the fridge and reheat them in a 350 F oven or in the microwave.
- Leftover roasted sweet potatoes are great added to Leftover Turkey Hash!
Nutrition
Calories: 148kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 113mg | Potassium: 382mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16265IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg