Roasted Sweet Potatoes Recipe

This simple Roasted Sweet Potatoes Recipe enhances the natural sugars of the root vegetable by roasting them alongside sweet onions and pungent garlic. A final drizzle of balsamic vinegar adds a sophisticated acidity that cuts through the caramelization, resulting in a perfectly balanced side dish that pairs effortlessly with any weeknight dinner.

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Roasted Sweet Potatoes Ingredients

• 4 cups Sweet Potatoes: Peeled and chopped into 1-inch chunks. Uniformity is key for even cooking.
• 1 Sweet Onion: Cut into wedges. The layers separate and char beautifully in the oven.
• 2 Garlic Cloves: Sliced thin (not minced) so they toast golden brown without burning to a crisp.
• 3 tbsp Olive Oil: Essential for roasting and browning.
• 1 tbsp Balsamic Vinegar: The secret ingredient added at the end for a glaze-like finish.
• Salt & Black Pepper: To taste.

How To Make Roasted Sweet Potatoes

1. Prep the Oven: Preheat your oven to 425°F (220°C). A high temperature is crucial for caramelization; anything lower will just steam the potatoes.
2. Combine Ingredients: In a large mixing bowl, combine the chopped sweet potatoes, onion wedges, and sliced garlic.
3. Season and Toss: Drizzle the olive oil generously over the vegetables. Use your hands to toss everything together, ensuring every cube and petal of onion is coated in oil. This prevents sticking and promotes even browning.
4. Spread: Pour the mixture onto a shallow roasting pan or rimmed baking sheet. Spread the vegetables out into a single layer. Do not crowd the pan, or the vegetables will steam instead of roast.
5. Roast: Place in the hot oven and roast for 30 to 35 minutes. Halfway through cooking, use a spatula to flip and turn the vegetables so they brown evenly on all sides.
6. Finish: Remove from the oven when the potatoes are tender and the onions are charred on the edges. Immediately drizzle with the balsamic vinegar and season with salt and fresh cracked black pepper. Toss gently to combine and serve warm.

Recipe Tips

• Don’t Peel Ahead: Sweet potatoes oxidize quickly. Peel and chop them right before you plan to roast them, or keep them submerged in cold water until ready (dry thoroughly before roasting).
• Onion Wedges: Keep the root end intact on the onion wedges if you want them to stay together, or trim it off if you prefer individual roasted onion petals.
• Balsamic Glaze: For a sweeter finish, use a thick balsamic glaze instead of vinegar. It clings better to the potatoes.
• Add Herbs: Fresh rosemary or thyme thrown onto the sheet pan adds a lovely aromatic dimension.

What To Serve With Roasted Sweet Potatoes

• Roast Chicken: A classic, comforting pairing.
• Pork Chops: The sweetness of the potatoes complements savory pork.
• Kale Salad: A bitter green salad balances the sweet root vegetables.
• Black Bean Burgers: For a hearty vegetarian meal.

How To Store Roasted Sweet Potatoes

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Reheat in a skillet or oven at 350°F. Microwaving works well for sweet potatoes as they retain their moisture.
• Freeze: Freezing is not recommended as the texture becomes watery upon thawing.

Roasted Sweet Potatoes Nutrition Facts

• Calories: 180 kcal
• Fat: 10g
• Carbohydrates: 22g
• Fiber: 4g
• Vitamin A: 400% DV

Nutrition information is estimated per serving.

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