Herb-Roasted Sweet Potatoes
I absolutely love sweet potatoes. This is my favorite sweet potato recipe and I make it often. The herbs used can be altered to complement the rest of the menu and, if available, I use fresh, doubling the amount listed.
As with white potatoes, I leave sweet potato skins on in most recipes. They add flavor, texture, fiber and nutrients, but they can be removed, especially if blemished. This recipe is a quick, easy, healthy and delicious side for a family meal or special occasion that can be made in any amount needed.
- Cooking oil spray
- 2 large sweet potatoes, scrubbed or peeled
- 1 to 2 tablespoons olive oil
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried marjoram leaves
- Salt and pepper to taste
Preheat oven to 425° F. Lightly spray a sheet pan, large enough to hold the potatoes in one layer, with cooking spray. Cut the potatoes into about 1-inch cubes. Place on the sheet pan. Drizzle with just enough olive oil to lightly coat. Add the herbs, salt and pepper; toss well. Bake until tender, about 30 minutes, depending on size. Serve immediately or cover lightly with foil to keep warm.
Notes: If you are using the oven for another dish that requires a higher or lower temperature, the sweet potatoes can roast in the same oven, adjusting the time as needed. These are good at room temperature. I often have leftovers for lunch the next day without reheating.