Garlic & Olive Oil Roasted Sweet Potatoes
Cubed sweet potatoes tossed with olive oil, garlic, and smoked paprika, then roasted until golden and crisp at the edges.
Roasting brings out sweet potato's natural sugars, so this side barely needs seasoning beyond garlic, black pepper, and a little smoked paprika.
The recipe leaves salt as optional and suggests a substitute instead, which fits its heart-healthy and high-blood-pressure tags — garlic and smoked paprika are doing enough of the flavor work that the dish doesn't feel like it's missing anything. Sweet potato itself brings real fiber and a good dose of beta-carotene, and roasting it in olive oil rather than deep-frying keeps the fat content modest and the fat itself the kind generally favored for heart health.
Give the cubes room on the baking sheet so they roast instead of steam, and stir them halfway through for even browning.
Ingredients
- 2 large sweet potatoes — peeled and cubed
- 2 tablespoons olive oil
- 3 cloves garlic — minced
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika — optional
- Salt substitute or a pinch of salt — optional
- Fresh parsley or thyme for garnish
Instructions
- 1Preheat oven to 200°C (400°F).
- 2In a large bowl, toss sweet potato cubes with olive oil, garlic, black pepper, and smoked paprika.
- 3Spread evenly on a baking sheet lined with parchment paper.
- 4Roast for 25–30 minutes, stirring halfway through, until sweet potatoes are tender and lightly golden.
- 5Remove from oven, garnish with fresh parsley or thyme, and serve warm.