Description
This is hands down my favorite way to make sweet potatoes! They're no-fuss seasoned baked sweet potatoes, cooked to crispy-on-the-outside perfection and bursting with the perfect sweet and salty flavor combination. I love serving them on bowls, in salads, or just as a side dish that everyone asks for more of!
Ingredients
Scale
- 2 sweet potatoes, peeled, cut into 1-inch chunks (1 pound of sweet potatoes total)
- 2 tablespoons avocado oil
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon fine salt (after roasting)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a half sheet baking sheet with parchment paper.
- Place chopped sweet potatoes on the parchment paper lined baking sheet and toss with the olive oil, onion powder, paprika and garlic powder (not salt yet) using two large metal spoons. Spread the seasoned sweet potato cubes into one even layer. Make sure the sweet potato chunks are spaced out and not touching one another or they will steam and not roast.
- Bake for 15 minutes, toss and make another 7-10 minutes watching them closely at the end to avoid burning.
- Once they are done cooking, remove from oven. Sprinkle with 1 teaspoon salt. Enjoy immediately while hot.
- Store leftovers once fully cooled to room temperature in an airtight container for up to one week.
- Prep Time: 10
- Cook Time: 28
- Category: Side Dish
- Method: Oven
