The Kitchen · Kitchen Basics
Roasted Sweet Potatoes
From The Kitchen · a prep-ahead staple
🗓 A Set-the-Week staple — make once, eat all week.
Roasted sweet potatoes add natural sweetness, fiber, and beautiful color to grain bowls and salads.
Scale
Ingredients
- 2 large sweet potatoes, peeled and cut into small cubes
- Olive oil, a light spray or small drizzle
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Sea salt & black pepper
- 1 teaspoon maple syrup or honey (optional, for a glaze)
Method
- Heat the oven to 400°F. Peel and cut the sweet potatoes into small, even cubes.
- Spray or toss lightly with a little olive oil, then season with the smoked paprika, garlic powder, salt and pepper.
- Spread in a single layer on a lined sheet, cover with a sheet of parchment, and roast 15 minutes — the cover steams them tender and keeps them moist, so only a little oil is needed.
- Remove the parchment, raise the heat to 450°F, and roast another 12 to 15 minutes, turning once, until the edges caramelize and crisp.
- For a glaze, toss with the maple syrup or honey in the last 5 minutes, if you like.
Gina's tip
You don't need much oil here — a light spray, then cover. The parchment steams them tender; uncovering and raising the heat caramelizes the edges. Creamy inside, crisp outside, without drowning them in oil.
Coach's Note
Sweet potatoes are proof that healthy food isn't punishment. Roast them until the edges caramelize and see if anyone complains.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina