Roasted Spiced Sweet Potatoes
Thin sweet potato slices roast with garlic, cumin, rosemary, paprika, black pepper, and olive oil.
By Moow Editorial ·
- Oven performance varies, so begin checking early and extend the cooking time if needed.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 side servings
- Prep time: 10 minutes
- Cook time: 35 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 side servings.
- Calories: 200 kcal
- Protein: 3 g
- Carbohydrates: 31 g
- Fat: 8 g
- Sodium: 575 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Sweet Potatoes
Have these measured and ready before you begin.
- 2 large sweet potatoes
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon fine salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 3 sprigs fresh rosemary
- 1 teaspoon sweet paprika
Directions
1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
2. Wash and peel the sweet potatoes, then cut them into thin slices.
3. Toss the slices with the garlic, cumin, salt, black pepper, olive oil, rosemary leaves, and paprika.
4. Spread in one layer and roast for 25–30 minutes, turning once, until browned and tender.
5. Remove when tender and browned at the edges.
Sources
The listed salt and black pepper amounts are strong; people limiting sodium may wish to season more lightly. Cut slices evenly and roast until fully tender.