Description
Delicious roasted sweet potatoes, perfect as a side dish.
Ingredients
Scale
- 4 medium sweet potatoes (10 to 13 ounces each, not yams, scrubbed clean and halved lengthwise)
- 3 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 400°F. Line a large, dark sheet pan with parchment paper or a silicone baking mat.
- Thoroughly scrub potatoes in cold water to remove all dirt and debris. Completely dry potatoes and cut them in half lengthwise.
- Place potatoes flesh-side down on the sheet pan. Pierce the skin side of the potato 3 to 4 times with a fork. Flip potatoes flesh-side up.
- Drizzle oil over the potatoes, rubbing the oil into both sides until all parts are covered.
- Evenly sprinkle 3/4 teaspoon salt over potatoes. Add 1/8 teaspoon pepper to the flesh sides of the potatoes.
- Flip again so potatoes are flesh-side down. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over the skins of the potatoes.
- Bake for 30–37 minutes until skin looks shriveled and potatoes are tender. A 5 to 6-ounce potato cooks in around 25–27 minutes, 6 to 8 ounces in around 30 minutes, and 9 to 11 ounces in around 33–37 minutes. Potatoes are done when a fork inserted into the biggest potato goes in easily. If not, bake for 5 more minutes and repeat.
- Remove from oven and serve with your favorite toppings, such as a pat of butter and a sprinkle of brown sugar with a little sea salt.
Notes
- The parchment paper helps the potatoes cook evenly without the cut side getting too hard.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 180
- Sugar: 5g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg