Easy Roasted Sweet Potatoes are a simple side dish or base for other recipes. Leftovers keep well!
Ingredients
3lbssweet potatoes(Garnet or Jewel varieties recommended)
3tbspolive oil*
1/2tspsalt
Instructions
Preheat the oven to 400F. If desired, line the pan with parchment paper** (see recipe note).
Decide whether or not you'd like to leave the skin on, then cut the sweet potatoes into cubes about 3/4" wide (see step-by-step photos for cutting guidance).
Place the sweet potato cubes into a bowl and toss with the olive oil and salt.
Spread the cubes out on a sheet pan in a single layer, then roast for 40-45 minutes, giving everything a toss halfway through to redistribute, and keeping your eye on them at the end. They should be fork tender in the middle, with a slightly caramelized exterior. Enjoy!
Notes
*Instead of olive oil, you may also use lard, duck fat, ghee, tallow, or coconut oil.**As I discuss in the post, depending on your oven and the brand of sheet pans you own, the sweet potato cubes may be prone to burning. When I use air bake sheet pans, I have no problems with burning, but with regular uncoated pans, the sweet potato cubes close to the edges of the pan can burn. For extra insurance against this, you may choose to line the pan with parchment paper, however, I find that browning is better when there is direct contact with the pan. Make sure to roast on the center rack of the oven.Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Keep in an airtight container for up to 3 months. For best results, thaw in the fridge overnight. However you may also reheat directly from frozen in the oven, by adding an extra 5 minutes.Reheating: The best options are the microwave or the oven. In the microwave, reheat in 30 second intervals until warm. For the oven, reheat in a 300F oven for 10 minutes, until warm. If reheating straight from frozen, you will likely need to add an extra 5 minutes.