I could eat sweet potatoes in everything! I’ll make little sweet potato cubes and add them to my autumn crisp apple salad. I’ll toss them in the slow cooker for my Moroccan lentil soup. Not to mention the countless recipes that roasted sweet potatoes would be a good side dish. I like to bake them with the peel on so that it adds a little texture. They’re tender all the way through, spiced with a hint of cayenne and a dash of cinnamon to bring out their natural sweetness. I’ve been roasting sweet potatoes this way for so long. In the summer, I’ll make them in the air fryer. And in the winter, I’ll have them going in the oven. Keep them savory or drizzle them with a little maple syrup if you like them on the sweeter side. Roasting sweet potatoes really brings out their natural sweetness. Sweet potatoes are a powerhouse of nutrition, loaded with vitamin c and potassium. They’re also high in fiber and low on the glycemic index helping to fill you up and provide lasting energy! These roasted sweet potatoes or yams are such a flavorful yet versatile side dish that’ll work well with black beans, in tacos, with whole roasted chicken, salmon, in a bowl with harissa chicken, and the list goes on and on.
What you need to make roasted sweet potatoes:
Sweet potatoes: You’ll need 1½ pounds of sweet potatoes for this recipe. Keep in mind that you can make double or even triple the recipe if you’d like; I just suggest roasting 1½ pounds per baking sheet so that the potatoes aren’t too crowded and so that they roast up and develop color.High Heat Oil: I prefer to use avocado oil for this recipe because we’re roasting the potatoes at a pretty high temperature. I know other recipes call for olive oil, but once a recipe is cooked at above 400ºF I try to avoid using olive oil if I can! If you make these in the air fryer, olive oil will work fine.Cinnamon: Adding cinnamon to the potatoes before roasting them gives them the best aroma! Fork tender chunks seasoned with spices that are versatile and will work with almost any main meal.Cayenne: If you’re worried about the heat, you can easily cut back on the cayenne or swap it with smoked paprika. Or you can even use a dash of garlic powder instead.Kosher Salt: Seasons the potatoes. I know it doesn’t look like a lot of spices, but trust me, they’re just enough!Cornstarch: It’s a secret ingredient that helps give the outside of the potato a lovely crust! I use them on sweet potato fries too, and they make the skin so crispy!Maple syrup: This is totally optional, but when I want the potatoes on the sweeter side, I drizzle them with a little maple syrup and then let them roast for another 2 minutes. The maple gives the potatoes a light sweetness that pairs beautifully with the cinnamon and cayenne!
How to make roasted sweet potatoes:
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