Roasting vegetables is one of my go-to methods for an easy and tasty side dish during any night of the week. Sweet potatoes are no exception to my list of produce to quickly chop up, toss on a sheet pan, and throw into the oven. I also just give them a good rinse instead of peeling the skin for even more ease (and more nutrition).
This recipe uses chile powder as the main flavor profile to nicely contrast the natural sweetness of the vegetables, but you can use this basic technique to flavor your version however you want.
I will warn you that it may seem like a bit too much oil in the beginning, but this amount of fat helps to give the sweet potatoes a nice crisp exterior that will make you want to eat the entire batch. (Which I may or may not have done . . . )
Lastly, I try to use grapeseed oil when I can for high temperature cooking, but I recognize that it is relatively expensive. If you don’t have any on hand, then vegetable, canola, peanut, and other similar oils will work just as well in this recipe.
- 4 small sweet potatoes (about 1½ pounds), cut into bite-sized pieces
- ¼ cup grapeseed oil
- 1 tablespoon kosher salt
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Preheat the oven to 450˚F.
- Add all of the ingredients to a rimmed baking sheet and toss to evenly coat. Place in the oven and bake, tossing the vegetables on the sheet pan halfway through, until browned and tender, about 25 minutes. Serve.