Oven Roasted Sweet Potatoes
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Yum, Sweet Potatoes!! They are the perfect side dish for any meal of the day, and these Oven Roasted Sweet Potatoes also make your life easier! Bake up a big batch early in the week, then reheat them as needed…easy peasy! They are Whole30 and Paleo compliant but you don’t need to tell anyone, they will never notice…..
The other thing I love about these Oven Roasted Sweet Potatoes….they can be sweet or savory based on the seasonings that you choose to use. 🙂
How to make Oven Roasted Sweet Potatoes:
Preheat oven to 425 degrees. Line two baking sheets with foil, parchment, or a silicone liner. Set aside.
Peel and cut the sweet potatoes into 1-inch cubes…..
They look more like triangles to me, but you get the idea! 😉
Divide the potatoes between the two baking sheets. Add the chopped onions and garlic. Toss with olive oil* and season with salt and pepper**…..
Roast the potatoes in the oven for 15 minutes. Use a thin, metal spatula to flip the potatoes and continue roasting until the potatoes are tender and browned, 15 to 20 minutes more.
Serve immediately…..
Or allow to cool completely on the baking sheets, then place in and airtight container and refrigerate for up to 5 days…maybe 6, I won’t tell. By the way, the sweet potatoes in the image with the eggs and sausage were leftovers that I reheated in the skillet after frying the sausage. 😉
Notes:
- All oven are different, your cooking times may be different as well.
- White sweet potatoes, yams, even regular potatoes can be used in this recipe.
- *I used Garlic and Lemon Infused Olive Oil on one batch. I used bacon grease from my Oven Baked Bacon (recipe coming soon) for the second batch.
- **To kick up the flavor a bit more add 3 teaspoons of Southwest Seasoning or Taco Seasoning to each tray, toss to combine.
- For a sweeter version, add 2 teaspoons of cinnamon and 1 teaspoon of nutmeg. Drizzle with honey 15 minutes before pulling them out of the oven {no longer Whole30}.
Your potatoes with crispier and a bit more brown than mine. I had a storm moving in and needed to get the pictures taken before all of the light was gone!
What to serve with Oven Roasted Sweet Potatoes:
- Eggs – scrambled, fried, Poached
- Chicken Apple Sausage – or any compliant store bought version
- Whole 30 Breakfast Salad
- Simple Cod with Sauteed Spinach
I have a few more serving ideas bouncing around in my head, so stay tuned!
Enjoy!!
Oven Roasted Sweet Potatoes
Ingredients
- 4 pounds sweet potatoes (cut into 1-inch cubes)
- ½ cup diced, red onion
- 4 large cloves garlic (peeled and smashed with a knife)
- ¼ cup Garlic and Lemon Infused Olive Oil (or oil of your choice)
- sea salt and black pepper (to taste - see Notes for additional seasoning options)
Instructions
- Preheat oven to 425 degrees. Line two baking sheets with foil, parchment, or a silicone liner. Set aside.
- Peel and cut the sweet potatoes into 1-inch cubes.
- Divide the potatoes between the two baking sheets. Add the chopped onions and garlic. Toss with olive oil* and season with salt and pepper**.
- Roast the potatoes in the oven for 15 minutes. Use a thin, metal spatula to flip the potatoes and continue roasting until the potatoes are tender and browned, 15 to 20 minutes more.
- Serve immediately, or allow to cool completely on the baking sheets, then place in and airtight container and refrigerate for up to 5 days.
Notes
- All oven are different, your cooking times may be different as well.
- White sweet potatoes, yams, even regular potatoes can be used in this recipe. Keep an eye on them!
- *I used Garlic and Lemon Infused Olive Oil on one batch. I used bacon grease from my Oven Baked Bacon (recipe coming soon) for the second batch.
- **To kick up the flavor a bit more add 3 teaspoons of Southwest Seasoning or Taco Seasoning to each tray, toss to combine.
- For a sweeter version, add 2 teaspoons of cinnamon and 1 teaspoon of nutmeg. Drizzle with honey 15 minutes before pulling them out of the oven.
