Roasted Sweet Potatoes

Amazingly crisp-tender sweet potatoes roasted to perfection. Such a quick, easy, vegetarian side dish for any meal!

This has quickly become one of my most favorited side dishes this year. It doesn’t require too much work and it involves only a few pantry staples of spices, yet it packs so much flavor. It can also dress up any meal and more – I even throw them into burrito bowls or dice them up real small for veggie taco night.

The best part is that sprinkle of fresh cilantro (parsley is a great sub if you have a bad relationship with cilantro) and freshly squeezed lime juice right on top. That tart goodness combined with the savory-salty flavor just hits differently. Sometimes I’ll even eat them hot off the sheet pan without a main.

TIPS AND TRICKS FOR SUCCESS

• Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
• Leave the skin on. With a good scrub, the skin can be left on the potatoes. The skin is a good source of fiber, adds texture and helps the potatoes stay moist inside.
• Use firm potatoes. When purchasing sweet potatoes, look for small to medium evenly shaped potatoes that are firm with smooth and taut skin.
• Cut in uniform size. Chop the potatoes in similar size for even cooking.
• Bake directly on the sheet pan. No need for parchment paper here. Bake the sweet potatoes directly on the sheet pan for caramelization and perfectly crispy skin.