Our mom used to make sweet potatoes almost every day. Whether it was for an after school snack or dinner, there was almost always a tray of sweet potatoes baking in the oven. She made them by simply placing sweet potatoes into the oven after poking a few holes poked into them with a fork. She baked them until they were soft and warm in the center and smothered butter all over them. For our version, we created something similar. We wanted sweet potatoes that are warm and soft in the center but almost caramelized on the outside. To accomplish this, we cut the sweet potatoes into cubes and bake them low and slow with avocado oil. The result are delicious roasted sweet potatoes. Chunks of warm, soft sweet potatoes with caramelized edges from the avocado oil.
We know our affinity for sweet potatoes comes from our mom and how often she made them for us growing up, but these sweet potatoes are truly irresistible and they come together in a few quick steps. All it takes are a few ingredients for the best sweet potatoes. We love to prep these in large quantities to have them on hand for the week for salads, bowls, or to serve with dinner.
How to make the roasted sweet potatoes:
To make the sweet potatoes simply cube the potatoes into mis-matched pieces, the goal is to get maximum edges. Place the potatoes on a baking tray and coat with oil, salt, and pepper. Mix to coat them evenly and place a non-skin side down. This step is key to get the caramelized, soft edges. If a non-skin side is not down, the potatoes will be dry so this step is key! Once the potatoes are all on a tray skin side up, cook them for 90 minutes until they are soft in the center.
Roasted Sweet Potatoes
Ingredients
- 2.5 pounds sweet potatoes 5 medium/large potatoes
- 3 tablespoons avocado oil
- 2 teaspoons salt
- ½ teaspoon pepper
Instructions
- Pre-heat oven to 300 degrees F
- Chop cleaned, skin-on potatoes into large, irregular shaped pieces
- Line a cookie sheet with foil and place chopped sweet potatoes on the tray. Drizzle with oil, salt, and pepper. Stir until evenly coated. Place skin side up so a non-skin side is touching the sheet tray
- Roast for 90 minutes
Entertainer’s Note:
These sweet potatoes are so versatile and simple- they pair with just about anything!
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