Description
This Roasted Sweet Potatoes recipe features tender, caramelized chunks of red-skinned sweet potatoes seasoned with cumin, garlic, cayenne, and a touch of honey for a perfectly balanced sweet and spicy flavor. Easy to prepare and oven-roasted to golden perfection, these sweet potatoes make a delicious and nutritious side dish suitable for a variety of meals.
Ingredients
Scale
Sweet Potatoes
- 2 ½ pounds red-skinned sweet potatoes
Seasoning and Oil
- 3 tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon granulated garlic or garlic powder
- ½ teaspoon fine ground sea salt
- ¼ teaspoon cayenne pepper (or to taste)
- 1 tablespoon honey
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) and lightly coat a large rimmed baking sheet with nonstick cooking spray to prevent the sweet potatoes from sticking during roasting.
- Prepare the Sweet Potatoes: Peel the red-skinned sweet potatoes and cut them into 1-inch chunks. Place them on the prepared baking sheet. Drizzle the olive oil over the potatoes and toss them with a spatula or your hands, ensuring each chunk is well coated with oil for even roasting.
- Add Seasonings: Sprinkle the cumin, granulated garlic (or garlic powder), sea salt, and cayenne pepper evenly over the sweet potatoes. Drizzle the honey on top, then toss everything again to distribute the seasonings and honey evenly across all pieces.
- Roast the Sweet Potatoes: Place the baking sheet in the preheated oven and roast for 15 minutes. Remove the sheet and toss the sweet potatoes gently with a spatula to promote even browning. Return to the oven and roast for an additional 15 to 20 minutes, tossing once or twice more until the sweet potatoes are tender inside and browned on the outside.
Notes
- For even cooking, try to cut the sweet potato chunks uniformly to 1-inch sizes.
- If you prefer less heat, reduce or omit the cayenne pepper.
- Use honey substitutes like maple syrup for a vegan version.
- The recipe can be doubled easily by using two baking sheets to avoid overcrowding.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
