Photo by Farideh Sadeghin
Servings: 4
Prep time: 20 minutes
Total time: 40 minutes2 pounds|907 grams orange-fleshed sweet potatoes
2 tablespoons canola oil, olive oil, or melted unsalted butter
1 ½ teaspoons kosher or fine sea salt
Prep time: 20 minutes
Total time: 40 minutes
Ingredients
2 tablespoons canola oil, olive oil, or melted unsalted butter
1 ½ teaspoons kosher or fine sea salt
- Heat the oven to 375ºF. Line a rimmed baking sheet with parchment paper.
- Peel the sweet potatoes, if desired, and cut them into slabs, batons, wedges, coins, half-moons, or cubes. They can be any size, really, as long as they are not less than ¼-inch and not more than 1-inch thick. Place them in a large bowl and drizzle with the oil. Season with salt and your choice of spices, if using, and toss to coat. (Use about 1 ½ teaspoons salt if you're not using additional seasoning; adjust salt content depending on your preferred spice mix.) Dump the sweet potatoes onto the prepared baking sheet, scraping out any seasoning or fat clinging to the bowl, and arrange them in a single layer.
- Roast, turning once if their bottoms darken quickly, until tender and browned, 15 to 25 minutes, depending on size.