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Roasted Sweet Potatoes

Roasting intensifies the natural sugars in sweet potatoes. These sweeter sweet potatoes come out of the oven soft in the center and crisp around the edges.

Recipe information

  • Yield

    serves 4

Ingredients

2 1/2 pounds sweet potatoes
2 tablespoons olive oil
1 teaspoon salt
Black pepper

Preparation

  1. Step 1

    Preheat the oven to 450°. Lightly oil a baking sheet.

    Step 2

    Peel the sweet potatoes and slice them into rounds about 1/2 inch thick. If the potatoes are large, cut them in half lengthwise and then into half-rounds. (You should have 7 or 8 cups.) In a bowl, toss the sweet potatoes with the oil, salt, and a dash of pepper.

    Step 3

    Spread the sweet potatoes on the prepared baking sheet in a single layer and roast for 10 minutes. Stir, and return to the oven until they are tender and beginning to brown, about 5 minutes.

  2. Serving & menu ideas

    Step 4

    Delicious with Chipotle Scrambled Eggs (page 84) or Pine Nut–Crusted Fish (page 161). For a colorful meal with interesting contrasts, serve alongside Chipotle Tofu (page 65) and Corn & Pepper Salad (page 207).

Cover of the cookbook Moosewood Simple Suppers with a red floral motif.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
TagsSweet PotatoPotatoRoot VegetableVegetableSideDinnerVeganVegetarianDairy FreeNut FreeGluten FreeEasy5 Ingredients or FewerMeal PrepRoastThanksgivingFallCookbooks
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