Easy Roasted Sweet Potatoes

These sweet potatoes are a staple at our house. They’re super versatile and complement pretty much any dish.

Roasted Sweet Potato Elements:

Sweet potatoes
Parsley
Onion
Garlic

Easy Roasted Sweet Potatoes

Recipe by Nerd Out NutritionDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

45

minutes

These sweet potatoes are a staple at our house. They’re super versatile and complement pretty much any dish.

Ingredients

  • 4-5 sweet potatoes, cubed*

  • 2 tbsp avocado oil*

  • 1 tsp garlic powder (or sub 4-6 cloves garlic, minced)*

  • 2 tsp (or sub 1/2 onion, diced)*

  • Spices
  • 1-2 tsp dried parsley

  • 1 tsp salt + more to taste

  • Pinch of black pepper (optional)

  • For serving
  • With any meals, especially Instant Pot Coconut Curry Chicken or Spicy Shredded Chicken.

  • On a salad

  • In a breakfast taco

  • Pan-seared with eggs + avocado

Directions

  • Pre-heat oven to 375 F.
  • Line baking sheet with parchment paper (optional).
  • Wash and cut potatoes.
  • Toss/mix potatoes with oil + seasonings until well coated.
  • Transfer potatoes to baking sheet, evenly spreading potatoes in a single layer.
  • Bake for 45-50 minutes.
  • Adjust seasonings to taste*.
  • Serve warm + store in airtight container for up to 7 days in fridge.

Notes

  • *Sweet Potatoes: The fastest way for me to cut these is by in half in half in half in half in half…if that makes sense. Basically, make one cut long ways, then place the part of the potato you’re working with “cut side down” and continue to cut in half. I try to cut potatoes into similar sizes for consistent baking times.
  • *Avocado Oil: I use avocado oil or coconut oil since they are high heat oils and won’t go rancid and create free radicals like olive oil or other vegetable oils do.
  • *Garlic + Onion: We usually use the powdered form since it’s faster (if I don’t already have some prepped), but fresh garlic, onions + parsley are REALLY good. Seasoning measurements are guidelines, but I usually stick with a 2:1 Garlic powder to Onion powder ratio. If you adjust the seasonings after cooking, the next time you make it, I would change the seasonings to amounts you adjusted them by before baking.
  • *Dried Parsley: The amount of parsley I use actually varies with the amount of potatoes. I aim for a “generous speckling” coating the potatoes (see photos above). If you use too much, the parsley may burn in the oven creating a bitter burnt taste.
  • *Spices: I get my Himalayan pink salt, dried parsley, garlic powder and onion powders in bulk (usually 1 lb or 1/4 lb) from Essential Organics. They’re all organic, super reasonably priced, and save me a ton of time at the grocery store.
  • *Adjust to taste: If you end up adjusting the potatoes (most times it will be the need for more salt), remember how much you adjusted by and use those measurements for the next time you cook these potatoes.
  • For more ingredient facts check out: https://www.organicfacts.net/ or cronometer.com

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