Best Roasted Sweet Potatoes Recipes

OVEN ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
• Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

ROASTED SWEET POTATOES WITH HONEY AND CINNAMON

Steps:

• Preheat oven to 375 degrees F.
• Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
• Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

ROASTED SWEET POTATOES AND APPLES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss the sweet potatoes generously with some olive oil, salt, cinnamon and cayenne. Lay the sweet potatoes out on a sheet tray, place them in the oven and roast until they are very soft and mushy, 30 to 35 minutes.
• Peel the apples and cut into 1-inch dice. Toss the apples with the lemon juice, some olive oil, salt and the rosemary. Lay them out on a sheet tray and place in the oven during the last 15 minutes of the cooking time for the sweet potatoes. When done, the apples should be soft and cooked through but still hold their shape. Sprinkle the walnuts over the apples during the last 5 minutes in the oven.
• Transfer the sweet potatoes to a large bowl and coarsely mash them with a potato masher. Stir in the cooked apples and walnuts. Taste and adjust the seasoning if needed.
• Serve immediately or keep in a warm oven and serve hot.

HONEY ROASTED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss sweet potatoes, 1/2 cup honey, and olive oil together in a bowl until potatoes are completely coated. Spread potatoes out on a baking sheet and drizzle any remaining olive oil mixture over the top.
• Bake in the preheated oven until tender, 25 to 30 minutes. Cool on the baking sheet, 5 to 10 minutes; dust potatoes with cinnamon. Transfer sweet potatoes to plates and drizzle with remaining honey.

CIDER-DIJON PORK CHOPS WITH ROASTED SWEET POTATOES AND APPLES

Steps:

• 1. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.
• 2. To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
• 3. Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
• 4. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
• 5. Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.

ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
• Season the chicken breast with salt, pepper, and paprika.
• Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
• Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
• Enjoy!

ROSEMARY ROASTED SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200ºC).
• Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
• Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
• Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
• Let cool for 5 minutes. Garnish with chopped parsley before serving.
• Enjoy!

CINNAMON ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Pour the oil into a 9x13 inch baking dish, and place in the oven until hot, about 5 minutes.
• Add potatoes to the oiled dish, and bake for 20 minutes in the preheated oven, turning after 10 minutes. In a small bowl, mix together the brown sugar, cinnamon, salt, and pepper.
• After the 20 minutes is up, remove the potatoes from the oven, and sprinkle with the brown sugar mixture. Stir to coat. Return to the oven, and roast for another 10 minutes, or until potatoes are tender and golden brown. Stir potatoes as necessary to allow them to brown evenly.
• Remove potatoes to paper towels to drain, then transfer to a serving dish, and sprinkle with lime juice.

ROASTED SWEET POTATOES & ONIONS

Steps:

• Heat oven to 425 degrees F.
• Toss first 6 ingredients in a shallow medium-sized baking dish.
• Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds

ROASTED HONEY SWEET POTATOES

Steps:

• Preheat oven to 375°. Place potatoes in a large bowl. Whisk together honey, oil, salt, cinnamon and pepper; add to potatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 45-50 minutes, stirring once.

ROASTED SWEET POTATOES WITH PECANS AND SPICED MAPLE SAUCE

Steps:

• Heat oven to 450 degrees F and arrange rack in the middle.
• While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes. Remove from oven and set aside.
• Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and freshly ground black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40 to 45 minutes.
• Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup and cayenne and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.

ASH-ROASTED SWEET POTATOES

Steps:

• Light a campfire and let it burn down to embers. Nestle potatoes in embers and cook, rotating a quarter turn every 10 minutes or so, until very tender when pierced with a knife, 45-60 minutes. The potatoes will blacken and char on the outside; don't worry, you're only eating the flesh. If you prefer, wrap potatoes individually in foil and cook using the same procedure.
• Using tongs, transfer potatoes to plates and let cool at least 10 minutes. Cut a slit lengthwise down each potato and mash flesh with a fork. Spread 1 tablespoon butter inside each potato and drizzle with maple syrup. Top with gingersnaps and marshmallows, if using, and serve.

ROASTED SWEET POTATOES AND PINEAPPLE

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potatoes, pineapple, oil, and cayenne pepper. Season with salt. Roast until sweet potatoes and pineapple are tender and golden, 30 to 35 minutes, stirring every 10 minutes.

ROASTED APPLES AND SWEET POTATOES IN HONEY-BOURBON GLAZE

Steps:

• Heat oven to 400°F. Prick sweet potatoes with fork; place on ungreased cookie sheet. Bake 1 hour or until almost tender. Cool 45 minutes. Peel potatoes; cut into 1/3-inch wedges.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, toss apples and lemon juice. In baking dish, arrange potatoes and apples in alternating layers. Pour lemon juice from bowl over potatoes and apples.
• In 2-quart saucepan, mix brown sugar, honey, butter, bourbon, cinnamon, salt and ginger. Heat to boiling over medium heat, stirring occasionally; boil 2 minutes or until slightly thickened. Pour glaze over potatoes and apples.
• Roast uncovered 30 minutes. Brush potatoes and apples with glaze that collects in bottom of dish; sprinkle pecans over top. Roast 14 to 15 minutes longer or until apples are golden brown and tender.

WHOLE ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Wash the potatoes well and pat dry. Poke holes all around each potato using a fork.
• Rub the potatoes all over with oil, then sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet or aluminum foil and roast until tender when pierced with a fork, 40 to 45 minutes.
• Transfer the potatoes to a plate and serve with shaved Parmesan and a drizzle of olive oil.

GARLIC-ROASTED SWEET POTATOES

Steps:

• In a small baking dish, combine the sweet potatoes and garlic. Drizzle with oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring every 10 minutes.

ROASTED SWEET POTATOES AND ASPARAGUS

Steps:

• 1. Preheat the oven to 400 degrees F. Line a baking sheet with heavy-duty foil.
• 2. Put the sweet potatoes on the foil, drizzle with half of the oil and sprinkle with half of the celery salt and red pepper flakes. Turn with a spatula to coat. Roast until the potatoes are tender and beginning to shrivel, about 20 minutes.
• 3. While the potatoes are roasting, toss the asparagus with the remaining oil, celery salt and red pepper flakes in a medium bowl. Using a spatula, add the asparagus pieces to the sweet potato pan and toss to combine. Cook until the asparagus softens and the tips begin to brown, another 10 minutes. Sprinkle the Parmesan over the vegetables and cook until the cheese just melts and coats the vegetables, another 5 minutes. Spread the vegetables on a serving platter and sprinkle with the chopped parsley. Serve warm.

JAN'S CHIPOTLE ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Toss sweet potatoes and butter together in a large bowl.
• Whisk brown sugar, onion powder, garlic powder, chipotle chile powder, salt, and black pepper together in a small bowl; sprinkle over sweet potatoes and toss to coat. Pour potatoes in a single layer onto the prepared baking sheet.
• Roast in the preheated oven until potatoes are tender, 30 to 45 minutes.

ROASTED CURRY-SPICED SWEET POTATOES AND CAULIFLOWER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine sweet potatoes, cauliflower, black pepper, olive oil, curry powder, maple syrup, garlic, thyme, and salt together in a bowl until evenly coated; spread onto the prepared baking sheet.
• Bake in the preheated oven until vegetables are tender and lightly browned, about 20 minutes.

ROASTED SPICED CHICKEN WITH CINNAMON- AND HONEY-GLAZED SWEET POTATOES

Steps:

• For chicken:
• Place onion, garlic, apple cider vinegar, honey, ground allspice, chopped fresh ginger, chopped fresh thyme, salt, ground black pepper, seeded and minced chile, cinnamon, and nutmeg in processor. Purée marinade until coarse paste forms. Place chicken in large resealable plastic bag. Add marinade to chicken in bag and seal. Turn chicken to coat. Refrigerate at least 8 hours or overnight, turning chicken occasionally.
• Preheat oven to 400°F. Arrange chicken pieces, with marinade still clinging to chicken, on rimmed baking sheet. Brush chicken with oil. Roast until cooked through, about 45 minutes.
• Meanwhile, for sweet potatoes:
• Spray another rimmed baking sheet with nonstick spray. Whisk butter, honey, lime juice, and ground cinnamon in large bowl. Add potato slices; toss to coat. Arrange potato slices in single layer on prepared baking sheet. Sprinkle with salt and pepper. Bake potatoes alongside chicken until tender, about 25 minutes. Serve chicken with potatoes, passing mango chutney separately.