Purple Sweet Potato
This vibrant recipe for roasted purple sweet potatoes brings color, flavor, and nutrition to your meals. Easy to prepare and versatile, these potatoes are perfect as a side dish, salad addition, or even breakfast hash!
Equipment
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
Ingredients
- 2 large purple sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried rosemary or 2 teaspoons fresh, chopped
- Optional: 2 cloves garlic minced
- Optional: 1 tablespoon maple syrup
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and scrub the purple sweet potatoes thoroughly to remove any dirt or debris.
- Cut the potatoes into evenly sized wedges or cubes, about 1-inch thick.
- In a large mixing bowl, toss the potato wedges with olive oil, sea salt, black pepper, rosemary, garlic, and maple syrup (if using).
- Spread the seasoned potatoes in a single layer on a parchment-lined baking sheet.
- Roast in the preheated oven for 30-40 minutes, flipping halfway through, until the potatoes are crispy on the outside and tender on the inside.
Notes
- Choose the right potatoes: Look for firm, smooth-skinned purple sweet potatoes without blemishes or soft spots.
- For crispier potatoes: Soak the cut wedges in cold water for 30 minutes to remove excess starch before roasting.
- Avoid overcrowding: Spread the potatoes out on the baking sheet to ensure even roasting and crispiness.
- Flavor variations: Experiment with different spices like smoked paprika, cumin, or thyme to change the flavor profile.
- Make ahead: You can prepare the potatoes in advance and reheat them in the oven at 375°F (190°C) for 10 minutes before serving.
