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Easy Roasted Sweet Potatoes
Make this easy sweet potato recipe as a make-ahead lunch component or a simple side dish for family dinner.
Prep Time
5
minutes
mins
Cook Time
22
minutes
mins
Total Time
27
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
4
Calories:
176
kcal
Author:
Amy Palanjian
Equipment
Baking Sheet
Olive Oil
Ingredients
4
cups
peeled and diced sweet potato
(from about 2 medium)
2
tablespoons
olive oil
1/4
teaspoon
salt
(optional)
US Customary
-
Metric
Instructions
Preheat the oven to 425 degrees F and coat a rimmed baking sheet with parchment paper. (Or skip the parchment paper if you prefer.)
Peel the sweet potato. Slice into rounds.
Cut each round into three strips. Turn and slice across to make small squares.
Place the diced sweet potato onto the prepared baking sheet and toss with olive oil.
Roast for 20-25 minutes or until soft when poked with a fork.
Serve with a little salt if desired.
Notes
I find that the garnet yams variety has the best flavor, but any orange flesh one will work.
Add salt to taste as you like. (You can omit it for babies or younger toddlers.)
You can serve these warm or at room temperature if in a packed lunch.
Serve with a dip such as Ketchup, Ranch, or any other sauce you kids like if desired.
Store leftovers in an airtight container for up to 5 days in the fridge.
If you leave the salt off, you can add 1/2 of the leftover sweet potatoes to any
smoothie
to add creaminess and nutrition.
Nutrition
Calories:
176
kcal
|
Carbohydrates:
27
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
219
mg
|
Potassium:
448
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
18869
IU
|
Vitamin C:
3
mg
|
Calcium:
40
mg
|
Iron:
1
mg