Servings 4 servings
Ingredients
- 2 pounds sweet potatoes
- 2 Tablespoons olive oil, canola oil or melted butter
- 1 1/2 teaspoons kosher salt
Instructions
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Peel the sweet potatoes, if desired, and cut them into slabs, batons, wedges, coins, half-moons or cubes. (They can be any size, really, as long as they are not less than 1/4 inch and not more than 1 inch thick.)
- Place the sweet potatoes in a large bowl and drizzle them with the oil. Season with salt and your choice of spices, if using, and toss to coat. (Use about 1 1/2 teaspoons salt if you’re not using additional seasoning; adjust salt content depending on your preferred spice mix.) Dump the sweet potatoes onto the prepared baking sheet, scraping out any seasoning or fat clinging to the bowl, and arrange them in a single layer.
- Roast the sweet potatoes, turning once if their bottoms darken quickly, until tender and browned, 15 to 25 minutes, depending on size.
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