Baked Sweet Potatoes
A simple roasted sweet potato side with caramelized edges, tender centers, and flexible toppings that can lean savory or sweet. It is easy to prepare, naturally gluten-free, and works for weeknight dinners or holiday meals.
Ingredients
- 4 medium sweet potatoes cut crosswise into 2-inch thick pieces
- 2 tbsp olive oil plus more as needed
- 1 tsp sea salt coarse, or use a little less regular salt
- 1/2 tsp black pepper
- 1 tsp dried thyme optional
- butter for topping, optional
- cinnamon for topping, optional
- brown sugar for topping, optional
- marshmallows for topping, optional
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Scrub the sweet potatoes well under cold water, then dry them thoroughly.
- Cut the sweet potatoes crosswise into rounds about 2 inches thick.
- Arrange the pieces flat on the prepared baking sheet.
- Drizzle with olive oil and coat all sides evenly.
- Sprinkle with sea salt, black pepper, and dried thyme if using. Turn and season the other side as well.
- Bake for 45 to 60 minutes, until the centers are very tender and the cut surfaces are deeply caramelized. A fork should slide in easily.
- Let the sweet potatoes rest for 5 minutes before serving.
- Serve as is, or add butter, cinnamon, brown sugar, or marshmallows as desired.
Notes
For crispier edges, cut the rounds slightly thinner. For softer, more dramatic slices, keep them thicker and roast a bit longer.
Nutrition
Calories: 180kcal
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