Roasted Sweet Potatoes

Oven roasted sweet potatoes become even more sweet as they roast. The natural sweetness is enhance and the roasted cubes have, caramelized edges and creamy inside. A sprinkling of fresh thyme and a twist of lemon brightens them up.

5 from 1 vote

Print Pin Save

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 102kcal

Author: Pat Nyswonger

Ingredients

2 large sweet potatoes about 2-1/2 pounds
2-3 tablespoons olive oil
1 teaspoon coarse grain salt
Freshly ground black pepper
2-3 tablespoons fresh thyme leaves
1/2 fresh lemon

Instructions

Preheat oven to 425°F.
Peel the skins from the sweet potatoes and cut into 2-inch cubes.
Add the sweet potatoes to a baking sheet and drizzle with the olive oil. With your hands, massage the oil into the potatoes to coat each one with oil.
Spread the cubes out in one layer. Do not crowd them.
Season generously with salt and pepper.
Bake until golden brown and tender when pierced with a fork, 18 to 22 minutes.
Transfer to a serving dish, sprinkle with fresh thyme leaves and squeeze lemon juice on top.

Notes

The sweet potatoes will cook evenly by cutting them all the same size.
The sweet potatoes can be reheated in either the oven or the microwave.
If reheating in the oven, preheat to 425°F and place them on a baking sheet, heat for 5-minutes to re-crisp.
To extract more juice from a lemon, stick the fork tines into the lemon and twist. Do this in several places and it breaks up the lemon flesh quickly for mega juice.
Store leftover potatoes in a covered container for up to 5 days in the refridgerator

Recommended Products

Check this out:Swiss Classic Paring Knife

Check this out:Swiss Modern Santoku Knife

Baking Sheet with Cooling Rack