Oven-roasted sweet potato, the seasonal side dish
Ingredients · Servings 4
- 4 Sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon Paprika
- 1 teaspoon of cumin
- Cell
- Pepper
- 1 Fresh parsley
Method · 40 min
- Preheat the oven to 200°C (390°F) from the start of the recipe to ensure even cooking and a nice color for the sweet potatoes. Use this time to prepare the remaining ingredients and take out a baking sheet. Line it with parchment paper to prevent the pieces from sticking and to make cleanup easier after baking.
- Peel the sweet potatoes, then cut them into wedges of as uniform a size as possible. This ensures even cooking, with pieces that are tender throughout and lightly browned around the edges. If some pieces are too large, they will cook more slowly than others, so take the time to ensure they are evenly sized.
- Place the sweet potato wedges in a large bowl. Add the olive oil, paprika, cumin, a pinch of salt, and a few grinds of black pepper. Mix thoroughly with a spoon or your hands to coat each piece evenly. The spices should be evenly distributed to flavor everything during cooking.
- Arrange the seasoned wedges on a baking sheet lined with parchment paper. Make sure to place them in a single layer, without packing them too tightly, so that the heat circulates evenly around each piece. This step helps the sweet potatoes roast properly, instead of steaming, and promotes a more flavorful texture.
- Place the tray in a preheated oven and bake for approximately 25 to 30 minutes. Halfway through baking, gently stir or turn the wedges to ensure even browning. The sweet potatoes are ready when they are tender inside and lightly caramelized on the outside. Keep an eye on them during the last few minutes, as cooking times may vary depending on the size of the pieces and your oven.
- Remove the baking sheet from the oven once the sweet potatoes are nicely roasted. Sprinkle them with freshly chopped parsley just before serving for a touch of freshness and color. Serve them piping hot, alongside a dinner dish, a savory brunch, quinoa, roasted vegetables, or grilled fish.
4 pers.
220/pers.
A delicacy of autumn and winter, the sweet potato graces the table here as a flavorful and colorful side dish. Simply roasted in the oven with a drizzle of olive oil and a touch of paprika and cumin, it warms up both casual gatherings and large Sunday dinners. This easy recipe celebrates seasonal indulgence, offering universal and effortless pleasure.
