Roasted Sweet Potato IngredientsHere’s what you’ll need to add to your grocery list to make these top-rated roasted sweet potatoes:Sweet Potatoes
This recipe calls for four cups of peeled, chopped sweet potatoes. Depending on the size of your spuds, you’ll need four to six sweet potatoes to get four cups.Onions
You’ll need one sweet onion (such as Vidalia) cut into wedges to roast along with your sweet potatoes.Garlic
Two cloves of thinly sliced fresh garlic give these roasted sweet potatoes an extra burst of flavor.Olive Oil
Toss the sweet potatoes, onions, and garlic in high-quality olive oil before roasting to prevent sticking and to keep the veggies moist.Balsamic Vinegar
Balsamic vinegar is drizzled over the vegetables after roasting, adding irresistible depth of flavor and subtle acidity.Salt and Pepper
Finish these oven-roasted sweet potatoes with salt and ground black pepper.
How to Roast Sweet Potatoes
How Long to Roast Sweet PotatoesThis recipe produces perfectly roasted sweet potatoes after about 30 minutes in an oven preheated to 425 degrees F. If you like your roasted sweet potatoes very soft, you might want to cook them a tad longer.
How to Serve Roasted Sweet PotatoesThese roasted sweet potatoes are the perfect accompaniment to all sorts of main dishes. For a mini Thanksgiving dinner any day of the year, try serving them with Slow Cooker Turkey Breasts. You could also pair them with brown rice and Brussels sprouts to make a seasonal vegetable bowl.Get more recipes: 15 Fall Dinners for Two
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How to Store Roasted Sweet PotatoesAllow leftovers to cool completely, then transfer to an airtight storage container or zip-top bag. Store in the fridge for up to five days. Reheat in the microwave or in the oven.
Allrecipes Community Tips and Praise“These were delicious,” raves Kathryn Mullins. “I made just as stated, roasted a bit longer as I had more sweet potatoes in the pan. I loved the way it tasted out of the oven, so I didn’t bother with the balsamic. I will make this frequently, it is so easy to prepare!”“Very good, very simple recipe that I will make many times more,” says Leslie Hagar. “The balsamic vinegar adds a nice touch. I cooked these along with some pork chops and they were both done at the same time. Great meal!”
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