Savory Roasted Sweet Potatoes
Savory roasted sweet potatoes are an easy sheet pan side dish. Cubed sweet potatoes are coated in olive oil and savory herbs and roasted in the oven.
Servings 4 servings
Ingredients
- 1 ½ pounds sweet potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ¼ cup freshly grated parmesan cheese optional
Instructions
- Preheat oven to 425℉. Line a baking sheet with parchment paper, or lightly grease, and set aside.
- Clean potatoes and optionally peel off skins. Slice into about 1 inch cubes.
- Add cubed potatoes to a bowl. Top with olive oil, salt, Italian seasoning, garlic powder, and pepper. Toss to evenly coat potatoes. Pour potatoes out onto prepared baking sheet and spread into a single layer.
- Roast potatoes in the oven for about 30 to 35 minutes, or until potatoes are evenly browned and can easily be pierced through with a fork. Flip halfway through with a spatula to ensure even browning.
- Remove from oven, optionally top with grated parmesan cheese, and serve immediately.
Notes
- To keep this dish vegan: Omit parmesan cheese or use a vegan parmesan cheese substitute.
- Sweet potatoes: Can be substituted with any potatoes you have on hand. I recommend yukon gold or red potatoes.
- Storage: Leftovers can be kept safely in the refrigerator for 3 to 5 days in a tightly sealed container.
Nutrition
Calories: 235kcal | Carbohydrates: 35g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 485mg | Potassium: 573mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24181IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 1mg
