The Ultimate Easy Crispy Roasted Sweet Potatoes
These crispy oven-roasted sweet potatoes are the perfect addition to any holiday table. Drizzled with maple syrup, and rosemary and topped with goat's cheese these potatoes are so easy and such an impressive potato side dish.
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Servings: 6 people
Ingredients
- 1 kg sweet potatoes, peeled and chopped
- 4 tablespoons vegetable oil
- 60 ml maple syrup
- 2 sprigs rosemary, leaves picked and chopped
- Pinch chilli flakes, optional
- 100 g goat’s cheese, torn or cut into pieces.
Instructions
- Preheat the oven to 180ºC for a fan or 190ºC conventional oven.
- Peel and chop the sweet potatoes and place them on a baking tray lined with parchment paper. Drizzle with vegetable oil.
- Roast the sweet potatoes for about 25 minutes until they start to turn golden around the edges and they yield with pierced with a sharp knife. Drizzle the potatoes with maple syrup and sprinkle with the rosemary leaves. Toss the potatoes to ensure they are all coated in the syrup.
- Roast for 5-10 minutes until the syrup is bubbling and the rosemary is fragrant.
- Remove from the oven and top with pieces of goat’s cheese and sprinkle with fresh chopped parsley.
Notes
- It’s not necessary to peel the sweet potatoes first if you prefer not to. I only peel them for more special occasions like Christmas and Thanksgiving.
- Unlike regular potatoes, there’s no need to parboil sweet potatoes before roasting.
Nutrition
Calories: 305kcal | Carbohydrates: 43g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 154mg | Potassium: 597mg | Fiber: 5g | Sugar: 15g | Vitamin A: 23817IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 1mg
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