Roasted Purple Sweet Potatoes

Chef Laura

Easy, nutritious roasted purple sweet potatoes with a crunchy outside and tender inside. Perfect for salads, bowls, or healthy snacking.

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Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine American

Servings 4 people

Calories 160 kcal

Equipment

Rimmed Baking Sheet
Parchment Paper
Large Bowl

Ingredients

Sweet Potatoes

2 purple sweet potatoes or sweet potato of choice, scrubbed and cubed 1/2 to 1 inch with skin on
1 tbsp virgin coconut oil melted
Celtic sea salt few pinches

Instructions

Preheat oven to 450°F (232°C). Line a rimmed baking sheet with parchment paper.
Scrub and rinse sweet potatoes. Cut off ends, then cut into 1/2 to 1-inch cubes.
Place cubed sweet potatoes into a large bowl. Melt coconut oil and pour over potatoes. Add a few pinches of Celtic sea salt and toss well.
Spread the sweet potatoes evenly onto the parchment-lined baking sheet.
Roast for 18-25 minutes, tossing halfway through, until caramelized and tender.

Notes

Smaller cubes (~1/2 inch) roast faster (18 minutes); larger (~1 inch) take closer to 25 minutes. Delicious tossed into salads, quinoa bowls, or served with a drizzle of tahini.

Calories per serving : 160

Keyword Gluten-Free, Vegan, vegetarian