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Roasted Sweet Potatoes

These are so good no one can say no! Perfect for a side dish on the Pesach table.

Prep: Preheat your oven to 400F/200C degrees. Setting the dial at just 400°F, rather than 425°F or even 450°F, means a bit of a longer cooking time but it brings out more of the natural sweetness.

Cut the potatoes into 0.8-inch (1.5/2 cm) thick slices.

Stack a few slices on top of one another, and cut into three. Rotate and cut into three again to make cubes. Repeat with remaining sweet potatoes.

Place cut sweet potatoes in the center on a large baking sheet. Do not spread yet. It’s easier to get all the pieces coated with spices and oil when they are grouped together. Sprinkle with sweet paprika, oregano, garlic, and salt. Drizzle with olive oil.

Toss until every piece is well coated. Spread the spiced sweet potatoes in a single layer, making sure they’re not overlapping. The more room they have the better – it will make them crispier. Bake for 30 to 40 minutes (depending on your oven and the size of the cubes) or until they are soft inside and a bit crispy outside. Delicious!

L.J. Rivera
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