Roasted Sweet Potatoes – Crispy, Caramelized, and Seriously Addictive!
Golden on the outside, soft and sweet on the inside—roasted sweet potatoes are one of those simple dishes that steal the spotlight. Whether you’re serving them as a side, tossing them in salads, or just snacking straight from the tray, they always hit the spot.
No fancy ingredients, just wholesome goodness with a touch of spice.
Ingredients:
- 3 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika or regular paprika
- Optional: 1/4 tsp garlic powder or chili flakes for extra flavor
structions:
Preheat oven to 200°C (400°F).
Toss sweet potato cubes in a bowl with olive oil, salt, pepper, and paprika (plus any extras you like).
Spread them out in a single layer on a baking tray—don’t overcrowd!
Roast for 25–30 minutes, flipping halfway, until crispy on the edges and fork-tender inside.
Serve warm with a sprinkle of herbs, yogurt dip, or drizzle of tahini for a fancy twist.
Tips:
- Make sure pieces are evenly sized for uniform roasting.
- Want ultra-crispy edges? Use a hot baking tray and don’t skip the flip.
- Leftovers? Toss them into wraps, grain bowls, or salads!
FAQs:
Q: Can I keep the skin on?
A: Yes, just scrub well—the skin gets beautifully crisp.
Q: Can I roast them ahead of time?
A: Definitely. Reheat in the oven or air fryer to bring back the crisp.
Q: Are these good for meal prep?
A: Perfectly! Store in the fridge up to 4 days. Add to meals as needed.
