Olive Oil Roasted Sweet Potatoes

By

Source: Bon Appétit — Rick Martinez, Roasted Sweet Potatoes.

Sweet potatoes · Olive Oil · American

A roasted sweet potatoes recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.

Prep20 min
Cook0 min
Total20 min
DifficultyEasy
Per serving413 kcal
FreeLow saturated fatLow sugarsSource of fibreDairy-freeVegetarianVegan
Servings4Recipe makes 4
Your ratingSaved in this browser only.
Allergens (EU 14)
GlutenCrustaceansEggsFishPeanutsSoybeansMilkTree nutsCeleryMustardSesameSulphitesLupinMolluscs

Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.

Method

  1. 1

    Heat the oven. Set a rack in middle of oven heat to 450 toss 1.36 kg now sweet potatoes about 5 medium peeled slice now into 1 pieces cup extra virgin now olive oil 2 tsp diamond crystal now or 1 tsp morton kosher salt now and tsp freshly ground black pepper now on a rimmed baking tray roast tossing occasionally until tender now and browned 35 45 minutes now do ahead sweet potatoes can now be roasted 3 days ahead let leave to now go cold move to an airtight container and put in the fridge variations for spiced sweet potatoes now toss 2 tsp garlic powder now 1 tsp ground cumin and now 1 tsp smoked paprika with now sweet potatoes oil and now salt and pepper on baking tray before roasting for cinnamon sugar sweet potatoes now toss cup packed 50 now g dark brown sugar now and 1 tsp ground cinnamon with sweet now potatoes oil and salt now and pepper on baking tray before roasting for herby parmesan now sweet potatoes sprinkle roasted sweet now potatoes with finely grated parmesan now and chopped tender herbs such now as dill or parsley for glazed sweet potatoes now drizzle roasted sweet potatoes with pure maple syrup agave now nectar honey or pomegranate molasses editor s note now this roasted sweet potato recipe was originally published in now november 2015 head this way for more now of our favorite vegetable sides for thanksgiving.

Storage

Keep covered and eat within a few days; freeze leftovers if the dish allows it.

EU nutrition claims

  • Low saturated fat: 0.5 g saturated fat per 100 g, 4.1% of energy (limits ≤ 1.5 g and ≤ 10%)
  • Low sugars: 4 g sugars per 100 g (limit ≤ 5 g)
  • Source of fibre: 2.5 g fibre per 100 kcal (needs ≥ 1.5 g)

Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 354 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide

Free sugars

Sugar (daily guide)

0 g per serving

0 % of the 50 g daily maximum · 0 % of the ideal 25 g

Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO

Equipment

  • mixing bowl
  • scales
  • baking tin or tray
  • saucepan

Nutrition per serving Calculated from USDA FoodData Central

Per servingAmount
Energy413 kcal
Protein5.4 g
Carbohydrate68.7 g
of which sugars14.2 g
of which free sugars0 g
Fat13.7 g
of which saturates1.9 g
Fibre10.3 g
Salt1.92 g

Protein per 100 kcal

1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving

Calculated from USDA FoodData Central ingredient values