Roasted Sweet Potato Recipe
Roasted sweet potatoes cut into cubes and seasoned with a little oil, salt, pepper and paprika. Roast on a sheet pan in the oven for a crispy outside and soft inside.
Servings: 4 servings
Ingredients
- 4 large sweet potatoes peeled and cut into 1-inch cubes
- ¼ cup olive oil
- 1 tablespoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Add the sweet potatoes to the prepared baking sheet. Drizzle with olive oil and season with paprika, salt, and pepper. Toss the sweet potatoes until well-coated and arrange in a single layer.
- Roast for 30–40 minutes, flipping halfway through, until the sweet potatoes are knife-tender.
Notes
Storage: Store leftover roasted sweet potatoes in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 319kcal | Carbohydrates: 47g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 416mg | Potassium: 805mg | Fiber: 7g | Sugar: 10g | Vitamin A: 32926IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 2mg
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