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Serving: These roasted sweet potatoes make a great side dish for roasted chicken, grilled tofu, or even on a salad.
Storage: Let leftovers cool, then store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer for best texture.
Meal Prep Tip: Roast a double batch and use them in grain bowls, tacos, or breakfast hashes throughout the week.
Variations
Spicy Kick: Add a pinch of cayenne pepper or chili flakes before roasting.
Herbed Up: Swap out the paprika for rosemary and thyme for a more Mediterranean flavor.
Sweet Twist: Toss with cinnamon and nutmeg instead of savory spices, and finish with a sprinkle of brown sugar for a dessert-style side dish.
Vegan Creaminess: Serve with a dollop of vegan yogurt and a drizzle of tahini.
FAQ
Q: Can I use white or purple sweet potatoes for this recipe?
A: Absolutely! Different varieties offer unique flavors and textures. Purple sweet potatoes have a slightly nuttier taste and are rich in anthocyanins.
Q: Are sweet potatoes better roasted with or without the skin?
A: It depends on your preference. The skin contains additional fiber and nutrients, so feel free to leave it on if thoroughly scrubbed.
Q: Can I make these in an air fryer?
A: Yes! Cook at 375°F for about 15–18 minutes, shaking halfway through for even crisping.
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