Sweet potatoes are… sweet, so I love to introduce flavors to them that balance out and complement their natural sweetness. My go-to combo is a simple one; smoked paprika, coriander, and salt. That’s it! This recipe for Smoky Roasted Sweet Potatoes is a great example of how simple is sometimes best.
Smoky Roasted Sweet Potatoes
Of course if you want to add more oomph, there’s room for that, too. A little cumin, chipotle powder, cayenne or garam masala are all great additions, depending on what flavor profile you’re going for. To add some flavor post-roast, fresh herbs or a toss with chimichurri are great additions as well.
- Breakfast potatoes: Sauté some onion and bell pepper and add the cooked sweet potatoes to the skillet once the onion and pepper are browned. Put an egg on it.
- Sheet Pan Supper: (with already cooked sweet potatoes) Roast sausage and cauliflower and/or broccoli and add the sweet potatoes once they’re almost done. How easy was that?
- Sheet Pan Supper: (if you haven’t made a batch of sweet potatoes yet) Same as above, but cook it all together!
- Chef Salad: Add them to a salad you make out of any greens, leftover veggies, and proteins you have in your fridge that need to be used up. Even better if you have some Ranch on hand (and if you don’t, it takes less than 5 minutes to make!)
Smoky flavors add the perfect counterpoint to sweet potatoes. Fantastic plain or tossed with Chimichurri!
- 2 pounds sweet potatoes (peeled and diced into 1-inch cubes)
- 2 tablespoons avocado oil or your favorite cooking fat
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- Preheat the oven to 425ºF and place a rimmed baking sheet in it to heat up.
- In a large bowl, toss the sweet potatoes with the oil. Add the salt, smoked paprika, and coriander and toss well to coat.
- Carefully remove the baking sheet from the oven and tip the potatoes onto it. Give it a shake so they’re in one layer and return to the oven. Roast for 15-20 minutes, or until golden brown on one side. Flip and roast for another 8-10 minutes, or until they are soft and browned.
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