Perfectly seasoned Roasted Sweet Potatoes with ground cumin, paprika, and just a touch of ground cayenne pepper to bring out the sweet and sassy flavors with a sweet and creamy inside texture. Enjoy this easy side dish with burgers, roasted chicken, grilled fish, and ham steak.
Course side
Cuisine Southern
Keyword how long to roast sweet potatoes, how to roast sweet potatoes, sweet potatoes recipe
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Servings 6servings
Calories 179kcal
Author Beth Pierce
Ingredients
3large sweet potatoes peeled and cut into 1-inch cubes
¼cupolive oil
½teaspoonkosher salt
½teaspoonfreshly ground black pepper
½teaspoonground cumin
½teaspoongarlic powder
½teaspoonpaprika
¼-⅛teaspooncayenne peppersee notes
Instructions
Preheat oven to 425 degrees. Cover a sheet pan with parchment paper (see notes below on top temperatures for parchment paper).
Add the peeled and cubed sweet potatoes to a large bowl.
In a small bowl, whisk together the olive oil, kosher salt, freshly ground black pepper, ground cumin, garlic powder, paprika, and cayenne pepper. Drizzle the olive oil mixture over the sweet potato chunks and stir to coat.
Scatter the potatoes over the parchment paper with space between the potatoes for the hot air to roast them. Roast for 20 minutes, then flip them and cook an additional 15 minutes or until fork tender. Season with more salt and pepper to taste.
Notes
Most parchment paper is rated for use at oven temperatures no higher than 420-450 degrees so read the packaging. If it is rated for 420 degrees, reduce the oven temperature to 420 degrees.