Roasted Sweet Potatoes

Ingredients

• 3 lb. sweet potatoes (about 5 medium), peeled, cut into 1½” pieces
• ¼ cup extra-virgin olive oil
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• ½ tsp. freshly ground black pepper

Steps

1. Place a rack in middle of oven; preheat to 450°. Toss 3 lb. sweet potatoes (about 5 medium), peeled, cut into 1½" pieces, ¼ cup extra-virgin olive oil, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned, 35–45 minutes. Do Ahead: Sweet potatoes can be roasted 3 days ahead. Let cool; transfer to an airtight container and chill. VARIATIONS: For spiced sweet potatoes: Toss 2 tsp. garlic powder, 1 tsp. ground cumin, and 1 tsp. smoked paprika with sweet potatoes, oil, and salt, and pepper on baking sheet before roasting. For cinnamon-sugar sweet potatoes: Toss ¼ cup (packed; 50 g) dark brown sugar and 1 tsp. ground cinnamon with sweet potatoes, oil, and salt, and pepper on baking sheet before roasting. For herby Parmesan sweet potatoes: Sprinkle roasted sweet potatoes with finely grated Parmesan and chopped tender herbs (such as dill or parsley). For glazed sweet potatoes: Drizzle roasted sweet potatoes with pure maple syrup, agave nectar, honey, or pomegranate molasses. Editor’s note: This roasted sweet potato recipe was originally published in November 2015. Head this way for more of our favorite vegetable sides for Thanksgiving →