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–+ servings

GRANDMOTHER’S FAVORITE Roasted Sweet Potatoes – Who Can Resist?

Simple oven-roasted sweet potatoes tossed with olive oil, sea salt, and a touch of smoked paprika — a comforting side dish that brings out natural sweetness and a hint of caramelization.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

Main Ingredients

  • 3 pound sweet potatoes peeled and cut into 1-inch chunks
  • 2 tablespoon extra-virgin olive oil
  • 1 teaspoon sea salt adjust to taste
  • 0.5 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika adds smoky depth
  • 1 tablespoon honey optional, for extra glaze
  • 1 tablespoon fresh chopped parsley for garnish

Instructions
 

Preparation Steps

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  • Place the peeled and chopped sweet potatoes in a large bowl. Drizzle with olive oil and toss to coat evenly.
  • Sprinkle sea salt, black pepper, and smoked paprika over the potatoes. Toss again so the seasonings are distributed.
  • Spread the sweet potatoes in a single layer on the prepared baking sheet, leaving space between pieces for even roasting.
  • Roast in the preheated oven for 35 to 40 minutes, turning once halfway through, until the edges are caramelized and potatoes are fork-tender.
  • If using, drizzle honey over the hot potatoes and gently toss. Transfer to a serving dish and sprinkle with chopped parsley before serving.

Notes

For a variation, add a pinch of cinnamon or a splash of orange juice before roasting. Leftovers keep well and can be reheated or added to salads.
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