Servings: 5 cups 1x
Scale
Ingredients
- 1 ½ lbs sweet potatoes (2 large or 3 medium)
- 2 tablespoons avocado oil or olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ teaspoon salt, more to taste
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400℉. While the oven is preheating, wash and cube the sweet potatoes into about ½ -1 inch cubes, making sure the cubes are similar in size. Should equal about 6 cups.
- Add the sweet potatoes to a large baking sheet. Drizzle with oil, and season with the garlic powder, chili powder, salt, and pepper. Toss to evenly coat.
- Place in the oven and bake for 20 minutes. Remove and toss. Place back in the oven for an additional 5-8 minutes or until the sweet potatoes start to brown.
- Remove from the oven, toss, and add additional salt to taste.
- Store leftovers in an airtight container for up to 3 days.
Notes
Feel free to change up the seasonings, as sweet potatoes are very versatile. Garlic powder and chili powder are my go-to for seasoning the sweet potatoes but I do like to change up the seasonings depending what I’m serving them with. Other seasonings I sometimes use include onion powder, Italian seasoning, ground cumin, chipotle powder or cayenne, and/or cinnamon.
Make sweet potato fries: You can use this same oven-roasting method to make sweet potato fries, too. Instead of cutting the sweet potatoes into cubes, cut them lengthwise into ½-inch thick slabs, then cut the slabs into sticks. Spread them in a single layer and bake for 20-24 minutes.
Nutrition Information
- Serving Size: 1/2 cup
- Calories: 74
- Fat: 2 g
- (Sat Fat: 0 g)
- Sodium: 95 mg
- Carbohydrate: 14 g
- (Fiber: 2 g
- Sugar: 3 g)
- Protein: 1 g
- Cholesterol: 0 mg