Roasted Sweet Potatoes are perfect as a side dish, and sometimes they can be a satisfying snack in between meals. They are salty, spicy, soft inside, naturally sweetened, and delicious. That is why I love them! Jump to:About Indian-Spiced Roasted Sweet PotatoesWhy You Will Love This RecipeIngredientsHow To Make Roasted Sweet PotatoesHelpful TipsMore Healthy Side DishesRecipe Card Our Latest Videos
About Indian-Spiced Roasted Sweet Potatoes
Well, it is not that I have always liked sweet potatoes. Initially, I found it too sweet for my taste. But I knew the nutritional value of sweet potatoes, so I kept trying to make sweet potato recipes with different spices. And I found that if sweet potatoes are paired with the right amount of spices and herbs, they taste super delicious. There are many health benefits of sweet potatoes, and they are highly nutritious. They are rich in fiber, antioxidants, vitamins, and minerals. Also, sweet potatoes come in various sizes and colors, including orange, purple and white. My personal favorite is orange sweet potatoes. I use sweet potatoes in many recipes, but right now, I am sharing my go-to recipe for roasted sweet potatoes. I have seasoned the potatoes with Curry Powder and other spices. Curry powder provides excellent Indian flavors and a perfect heat that goes well with the natural sweetness of sweet potatoes.
Ingredients
How To Make Roasted Sweet Potatoes
Preheat the oven to 425°F (218°C). Line the large rimmed baking sheet with parchment paper. Peel and cut the sweet potatoes into approximately one-inch cubes. If you do not want to peel the potatoes, make sure to scrub and wash them well. However, I will highly recommend peeling sweet potatoes for this recipe.
Transfer the cubes into a large bowl. Add oil, salt, black pepper, curry powder, and paprika. Toss until the sweet potato cubes are coated evenly with oil and spices.
Arrange the sweet potato cubes in a single layer on the prepared baking sheet. Do not overcrowd the pan; if you have only a small baking sheet, use two of them or bake the potatoes in batches.
Bake the sweet potatoes for 30-35 minutes, tossing halfway, until they are tender and caramelized on the edges.
Garnish with coriander leaves if you desire, and serve the warm roasted sweet potatoes as it is or with a choice of dipping sauce.
Helpful Tips
Sweet Potatoes: Choose heavy and firm sweet potatoes and avoid soft and wet ones for the best results. Also, any variety of sweet potatoes will work, but my favorite is orange-flashed. Peeling The Sweet Potatoes: I like roasted sweet potatoes without the skin. So I always peel them, and I will recommend the same. However, if you want to bake the potatoes without peeling them, make sure to scrub and thoroughly wash them. Also, pat them dry before cutting and baking. Cutting The Sweet Potatoes: Try to cut sweet potatoes into even sizes as much as possible for even cooking. Curry Powder: If you do not have curry powder, use Garam Masala for Indian flavors. Paprika: Instead of paprika, you can also use red chili powder. Make A Single Layer: Do not overcrowd the baking pan or do not overlap the sweet potato cubes on the baking sheet. Use large, rimmed baking sheets for this recipe, also known as half-sheet pans. If you have a smaller baking sheet, bake the potatoes in batches. Roasting The Sweet Potatoes: Roast the sweet potatoes at a higher temperature for the lovely golden edges and caramelization.
