Sweet potatoes are such a great Fall side dish! I have to admit that when I was younger, they weren’t one of my favorite things to eat. But as I’ve learned with lots of other vegetables, roasting them makes them so yummy!
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We picked up a small bag of sweet potatoes at our local orchard. They are on the smaller side, not those great big ones you often see, so they are perfect to cut into chunks for roasting.
First rinse and peel the skins from the sweet potatoes. Then cut them into roughly 1/2-inch chunks, toss them with olive oil, and sprinkle them with salt and pepper. I lined a baking pan with foil and sprayed it with olive oil spray. Spread the sweet potato chunks in a single layer on the baking sheet.
Preheat the oven to 425 degrees. Roast the sweet potatoes for 30 minutes or until browned and soft when tested with a fork. Stir them about halfway through the roasting time.
This is how they will look when they are done! The sugar in the potatoes comes out and helps to add caramelization for a slightly crunchy outside. They are so yummy!
You can experiment with the seasonings – chili powder, garlic powder, curry powder, or even brown sugar and cinnamon for a sweeter side dish. But you’ll want to toss them in melted butter instead of olive oil if you go for the sweet taste.
It’s just my husband and I so I used my Breville Convection Countertop Oven to roast my sweet potatoes. I used the pizza pan that came with my oven – it’s the perfect size to roast veggies for just the two of us.
I hope you enjoy this easy way to roast sweet potatoes!