When you think about sweet potatoes, a marshmallow-topped casserole at Thanksgiving may come to mind. But lest sweet potatoes be relegated to one meal a year, we've found another way to enjoy this dish — and with a decidedly healthy approach. Rather than mash the taters and cover them in sugar, instead try roasting them. In fact, roasted sweet potatoes are incredibly tasty when diced, tossed in a bit of olive oil and thrown in the oven with some seasoning on top. For an added kick, whip up some horseradish sauce for dipping — though that may be best preferred by the adults.
©Arina P Habich/Shutterstock.com
Roasted Sweet Potatoes: A Healthy Take on a Classic Dish
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Description
This simple recipe brings a lot of taste.
Ingredients
- 2 pounds of sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for added flavor)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- 1/2 teaspoon dried thyme (optional)
- Chopped fresh herbs (such as rosemary or parsley) for garnish (optional)
Instructions
Preheat the oven to 425°F and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Peel the sweet potatoes (optional) and cut them into 1-inch cubes.
In a large mixing bowl, combine the sweet potato cubes, olive oil, salt, pepper, and any optional spices or herbs you want to use until the sweet potatoes are evenly coated.
Spread the sweet potatoes in a single layer on the prepared baking sheet. Make sure they are not crowded and have some space between them, as this helps them roast evenly and become crispy.
Roast for about 25-30 minutes, flipping half-way through the cook time.
Continue roasting until the sweet potatoes are tender and caramelized on the outside. You can test their doneness by poking them with a fork or toothpick. If it goes through easily, they're done.
The image featured at the top of this post is ©Arina P Habich/Shutterstock.com.