4 servings
PREP TIME
5 minutes
COOKING TIME
20 minutes
TOTAL TIME
25 minutes
2 sweet potatoes
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
This basic recipe is a great foundation for getting your kids (or your root vegetable–averse significant other) to fall in love with sweet potatoes. Feel free to sprinkle anything you like on top: Brown sugar and crushed pecans are a great way to make this already sweet dish feel like a sweet Southern dessert.
Preheat the oven to 425°F.
Cut the sweet potatoes in half lengthwise and slice into ½-inch-thick half-moon shapes.
Toss the sweet potatoes in the oil, salt, and pepper and roast on a parchment-lined baking sheet for 10 to 15 minutes.
Once they begin to brown and are able to be pierced easily with a fork, turn the sweet potatoes with a spatula to ensure even cooking on both sides, about 5 more minutes.
After the sweet potatoes are completely tender and lightly crisp on the outside, remove them from the oven and keep warm until ready to use.