Roasted Sweet Potatoes
Oven roasted sweet potatoes turn irresistibly sweet as they roast, with caramelized edges and a creamy center. A sprinkle of fresh thyme and a twist of lemon adds a bright finish.
Servings: 6 Servings
Equipment
Ingredients
- 2 large sweet potatoes about 2-½ pounds
- 2-3 tablespoons olive oil
- 1 teaspoon coarse grain salt
- Freshly ground black pepper
- 2-3 tablespoons fresh thyme leaves
- ½ 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
Nutrition
Serving: 1-1/2 Cup | Calories: 102kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 367mg | Fiber: 2g | Sugar: 3g
