Roasted Sweet Potato Fall Dinner Recipe
Roasted sweet potatoes—because plain old mashed potatoes are so last season. This dish brings that perfect crispy caramelization you didn’t know you needed. Cut them into cubes, toss them with olive oil, sprinkle some seasoning, and pop them in the oven. No fuss, just flavor. It’s like fall in every bite, without the pumpkin overload. Plus, it requires almost zero effort. Serve them as a side dish, and watch everyone wonder how you made such a simple thing taste so incredible. You’ll look like a culinary genius without lifting a finger.
Roasted Sweet Potato Fall Dinner Recipe
Sweet potatoes roasted to crispy perfection, seasoned simply, and ready to add a touch of fall to your dinner.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh herbs optional
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and dice the sweet potatoes into 1-inch cubes.
- Toss the sweet potato cubes with olive oil, garlic powder, paprika, salt, and pepper in a mixing bowl.
- Spread the seasoned sweet potatoes evenly on a baking sheet.
- Roast for 30 minutes, flipping halfway through, until crispy and golden brown.
- Serve hot and enjoy your effortlessly tasty side dish!
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 2g
Key Vitamins and Minerals (Per Serving)
- Vitamin A: 380%
- Vitamin C: 25%
- Iron: 6%
- Potassium: 15%
- Magnesium: 8%
Additional Notes/Tips
- Make it sweet: Try drizzling maple syrup over the sweet potatoes during the last 5 minutes of roasting.
- Add a crunch: Toss some pecans on top just before serving.
- Herbs: Feel free to experiment with rosemary or thyme for an herbal twist.
- Storage: Leftovers can be stored in the fridge for 3-4 days. Just reheat in the oven for crispiness!
