Description
This recipe features perfectly roasted medium sweet potatoes that are delicious and easy to prepare.
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 each potato 3 to 4 times with a fork. Flip potatoes flesh-side up.
- Drizzle oil over potatoes and rub it into both sides so all parts are covered. Evenly sprinkle 3/4 teaspoon salt over all potatoes, not each, and add 1/8 teaspoon pepper to the flesh sides of 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, depending on the size of the potatoes and personal preference for tenderness, until skin looks shriveled and potatoes are tender. Check doneness by inserting a fork into the largest potato; it should go 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
- For optimal cooking, ensure all potatoes are similar in size.
- For additional flavors, consider adding herbs or spices to the olive oil before drizzling.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 150
- Sugar: 6 grams
- Sodium: 150 mg
- Fat: 7 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 27 grams
- Fiber: 4 grams
- Protein: 2 grams
- Cholesterol: 0 mg