Let me count the ways I love oven roasted sweet potatoes: rounds, cubes, wedges, slices, fries, whatever the shape I will eat them all.
Gotta be savory and crispy tough!
Also healthy, easy and vegan, which is why we are roasting them, but all that goes without saying.
There’s different cooking times depending on the shape and size of course, I noted them below.
The ultimate secret to roasting sweet potatoes is to get the seasonings just right. Lots of magical smoked paprika, garlic and onion powders, oregano and just enough sea salt to balance everything into the perfect flavor symphony.
Ideally you won’t peel them ( less work + there’s nutrients in the skins) and eat them hot, straight out of the oven, but i must say they make great leftovers and a perfect addition to any Buddha bowl.
What to serve with your roasted sweet potatoes:
chunky guacamole
harissa sauce
lemon herb sauce
onions & peppers
cilantro & lime
hummus.
If you guys try this dish, remember to come back and rate it! Take a photo and tag it with #VeggieSociety on Instagram so I can see it! ~ Florentina Xo’s
Oven Roasted Sweet Potatoes
Easy, vegan and healthy oven roasted sweet potatoes!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 99kcal
Ingredients
- 3 sweet potatoes - large ( about 3 lb)
- 1 drizzle olive oil
- 1 tsp red pepper flakes - or to taste
- 1 tbsp smoked paprika
- 1 pinch sea salt - or to taste
- 2 tsp onion powder
- 1 tbsp oregano
Instructions
- Preheat your oven to 500"F
- Rinse and scrub the potatoes then dry them well in a towel. You can peel them if you like but not required.
- Slice them into 1 inch rounds or cut them into 1 inch cubes and add them to a mixing bowl.
- Drizzle over the top with a drop of olive oil and the spices. Use your hands and toss well to combine and get even coverage all over.
- Place them on a parchment lined baking sheet without touching each other and roast in the hot oven for 10 minutes.
- If you cut the potatoes into rounds use a pair of tongues and flip them over then cook an addition 10 to 15 minutes until golden brown around the edges. If you cut them into cubes then use a spatula and give everything a gentle toss after 10 minutes and continue cooking another 15 minutes or so until golden brown to your liking.
Nutrition
Calories: 99kcal | Carbohydrates: 22g | Protein: 2g | Sodium: 73mg | Potassium: 405mg | Fiber: 4g | Sugar: 4g | Vitamin A: 14865IU | Vitamin C: 2.6mg | Calcium: 58mg | Iron: 1.6mg
Just made these sweet potato rounds and they were gone in no time. I’m also ordering lots of smoked paprika now, I know these are going to be on repeat every week. Thank you for such lovely vegan inspiration Florentina!