Roasted Sweet Potatoes

I decided to roast some sweet potatoes to serve with my Almond and Pecan Crusted Chicken. I prepared these sweet potatoes in the same fashion I do for all my vegetables: coating with some olive oil and seasoned with salt and pepper. Simple is best! A lot of recipes suggest adding maple syrup and a dash of cinnamon but I feel sweet potatoes are so incredibly sweet and rich on their own, that extra sugar seems unnecessary. That is… unless you are making my ultimate favorite Thanksgiving dish: Candied Yams! Technically they are sweet potatoes, but the misnomer persists in America and I am perpetuating here…I digress. Onto the recipe!

Roasted Sweet Potatoes

Yields: 4 servings


  • 2 large sweet potatoes, scrubbed, left unpeeled
  • 3 T olive oil
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper


Preheat oven to 425°F. Line a baking sheet with foil. Cut the potatoes into 1/8 inch slices and lay on the baking sheet.

In a small bowl or dish, mix together the olive oil, salt and pepper. Brush the seasoned oil mixture onto each of the slices, coating evenly.

Roast for about 20 minutes, or until the skin is crisp and the flesh is tender. I served this with Almond and Pecan Crusted Chicken.


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