This incredibly simple and quick recipe for roasted sweet potatoes relies on the most basic of seasonings--olive oil, salt and pepper. Ready in just 30 minutes, it's a great side dish for a family dinner on a busy weeknight but because it's so easy and delicious, it can also be doubled or tripled and served at larger gatherings.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

10 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; lightly coat with cooking spray. Set aside. Cut unpeeled sweet potatoes into 1-inch cubes.

  • Toss sweet potatoes with oil, kosher salt and pepper in a large bowl. Arrange sweet potatoes in a single layer in the prepared baking pan. Roast about 20 minutes or until lightly browned and crispy on cut sides and tender inside, turning once.


Variation: To add flavor, just before serving, toss roasted sweet potatoes with 2 teaspoons chopped fresh thyme. Nutrition Per Serving: same as below, except 86 cal., 17 g carb. (3 g fiber).

Nutrition Facts

85 calories; protein 1.3g 3% DV; carbohydrates 16.5g 5% DV; exchange other carbs 1; dietary fiber 2.5g 10% DV; sugars 3.4g; fat 1.7g 3% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 11583.6IU 232% DV; vitamin c 2mg 3% DV; folate 9mcg 2% DV; calcium 24.8mg 3% DV; iron 0.5mg 3% DV; magnesium 20.5mg 7% DV; potassium 276mg 8% DV; sodium 168mg 7% DV.