Looking for a great way to use up some sweet potatoes that didn’t make it onto the Thanksgiving table? Are you a sweet potato lover but don’t care for extra sugar added in a casserole? Trying to take advantage of sweet potatoes being in season, without resorting to another batch of fries?

Let’s talk Roasted Sweet Potatoes.

This is my personal favorite way to eat sweet potatoes, which I am a huge fan of. By adding simple seasonings of just salt and pepper, the sweetness of the potato shines against the savory, without being excessively sugary.

The nicest part about this way of cooking sweet potatoes is how stinking easy it is. Toss cut sweet potatoes in a cooking fat, add seasonings, toss again, lay out on a baking sheet, let them roast. That’s it. Truly. The biggest worry is accidentally cooking them longer than the size you cubed requires.

So don’t be afraid to dip your toes in the waters of a good roasted sweet potato. You’ll be amazed how simple it is and can easily add it to your cooking skills.

Roasted Sweet Potatoes

Recipe by HRM Coupon QueenCourse: SidesCuisine: HomestyleDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2 lbs sweet potatoes
4 T butter, melted
salt and pepper, to taste

Directions

Preheat oven to 400 degrees F.
Peel and cube sweet potatoes. Try to stay as uniform with size as possible.
Toss potatoes in melted butter until thoroughly coated.
Add salt and pepper, to taste, and toss potatoes to ensure even coating of seasoning.
Spread out potatoes onto a baking sheet, in an even layer, placing cut sides down on the pan. Make sure potatoes are well spread out and not crowding each other.
Roast for 30-40 minutes, depending on size of cubes. At the 25 minute mark, give the potatoes a gentle toss with the toasty sides up.
Enjoy!

Notes

Other seasonings can be used with the potatoes, based on personal preferences. Cumin and cinnamon are a nice touch.
Rosemary and garlic also pair well together, but are best suited for smaller dices with shorter cooking times, as they like to burn if left in for a longer roasting.