Roasted Sweet Potatoes

Name: Roasted Sweet Potatoes
Ingredients: 4 cups peeled and chopped sweet potatoes; 2 tablespoons avocado oil; Pinch of salt and pepper

Roasted sweet potatoes are a quintessential fall side dish whether you are hosting a holiday gathering or simply meal prepping for the week. This recipe is foundational – providing you with tried-and-true techniques to make a well-cooked sweet potato. However, feel free to add your own spin or flair to give it new life. For example, toss your potatoes with pecans, cinnamon, and maple syrup for a sweet snack or mash and whip to create a fluffy, light spread.

Thank you Kasim Hardaway — culinary photographer, recipe developer, and food blogger — for this recipe.

Instax picture of a man eating dessert out of a Chinet Classic bowl

Instax picture of a group of friends eating around a kitchen counter

Ingredients

4 cups peeled and chopped sweet potatoes
2 tablespoons avocado oil
Pinch of salt and pepper

Steps

1

Preheat the oven to 425°F.
2

Peel potatoes (optional) and cut into ½” cubes.

Pro tip: While haphazardly dicing sweet potatoes is the path of least resistance, cubing sweet potatoes into consistent 1 inch cubes is most ideal. This can help maintain consistency in texture and reduce cooking time.
3

Toss potatoes in oil, salt and pepper. Spread in an even layer on a rimmed baking sheet.

Pro Tip: Don’t overcrowd your baking sheet. Leave roughly 1 inch of space between the cubes to allow more hot airflow from the oven to create a crispy exterior and tender interior.
4

Roast for 30 minutes, tossing halfway through.

Pro Tip: Regularly rotating and flipping the cubes will give the potatoes a chance to caramelize with a golden-brown crust. If you are short on time, tossing once or twice will do the trick.