Roasted Sweet Potatoes Recipe

Leftover sweet potatoes will keep in the refrigerator covered for about 4 days. Slice the top and bottom off of the sweet potatoes and slice potatoes in half crosswise. Cut into medium size pieces.

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Place the sweet potatoes on a rimmed baking sheet.

Roasted sweet potatoes recipe. Preheat oven to 240ºc 220ºc fan. Roast sweet potato mixture in preheated oven turning frequently until the vegetables are soft and golden brown 30 to 35 minutes. If using add the cumin and chili powder or cinnamon and toss to coat.

On a large baking tray toss sweet potatoes with oil and season with salt and pepper. Preheat oven to 425 degrees f 220 degrees c. Toss until the sweet potatoes are all evenly coated in oil and arrange them in a single layer.

Pour into a shallow roasting pan. Wash and peel the sweet potatoes. Toss the potatoes with oil.

Transfer the sweet potatoes to a baking sheet then add the. Set the timer for 10 minutes. Arrange the potatoes in a single layer.

Preheat the oven to 400 f 200ºc. Roast until tender tossing halfway through 30 to 35 minutes. Mix sweet potatoes sweet onion and garlic in a bowl.

Toss the yukon gold potatoes with 2 tablespoons of olive oil 1 teaspoon of rosemary and 1 teaspoon of salt and a couple of turns of the pepper grinder. You can stick with salt and pepper. Rest each half on the broader end then slice 3 times vertically and horizontally.

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