These Roasted Sweet Potatoes are tender on the inside, beautifully browned on the outside, and naturally sweet thanks to a special par-cooking technique. Finished with extra-virgin olive oil, fresh parsley, and a touch of honey, this easy sweet potato side dish is a delicious addition to weeknight dinners, holiday meals, or Sunday roasts.
Unlike traditional oven-roasted sweet potatoes that go straight into the oven, this recipe begins with a warm-water soak. Holding the sliced sweet potatoes in water at approximately 160°F for one hour allows naturally occurring enzymes to convert some of their starch into maltose, enhancing their sweetness before roasting.
The potatoes are then roasted at 400°F until golden brown and tender, creating a wonderful contrast between their lightly caramelized edges and soft centers.
Why You’ll Love These Roasted Sweet Potatoes
- Naturally sweeter flavor: The warm-water preparation enhances the potatoes’ natural sweetness.
- Golden roasted edges: High-heat roasting creates delicious browning.
- Simple ingredients: Sweet potatoes, olive oil, parsley, and your choice of honey, maple syrup, or agave nectar.
- Perfect for holidays: A flavorful alternative to traditional sweet potato casseroles.
- Versatile side dish: Pairs beautifully with chicken, beef, pork, and turkey.
Tips for Making Perfect Roasted Sweet Potatoes
Peel the sweet potatoes and cut them into evenly sized pieces so they cook at the same rate. Place them in a large saucepan, cover with water, and heat to 160°F. Remove from the heat, cover, and let stand for one hour.
A reliable instant-read kitchen thermometer helps you monitor the water temperature during this important step.
After draining, toss the potatoes with olive oil, salt, and black pepper. Spread them across two rimmed baking sheets, leaving room between the pieces so they roast rather than steam. Roast at 400°F, turning halfway through, until tender and browned.
Finish with fresh parsley and a drizzle of honey, maple syrup, or agave nectar for a delicious sweet-and-savory balance.
What to Serve with Roasted Sweet Potatoes
These roasted sweet potatoes pair beautifully with Herb-Crusted Beef Roast with Horseradish-Chive Sauce or Grilled Chicken with Apple Cider Vinegar Marinade.
Whether you’re planning Thanksgiving dinner or simply looking for a flavorful vegetable side dish, these Roasted Sweet Potatoes are worth the extra preparation time.
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Roasted Sweet Potatoes
- Total Time: 2:20
- Yield: 6 1x
Ingredients
- 3 pounds sweet potatoes, peeled, quartered, and cut into 1/2-inch slices
- 6 tablespoons extra virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon honey, maple syrup, or agave nectar
Instructions
- Place sweet potatoes in a large saucepan and cover with water. Heat water to 160°F as registered on an instant read thermometer. Cover and set aside for 1 hour.
- Meanwhile, adjust oven racks to upper middle and lower middle positions and preheat oven to 400°F. Drain sweet potatoes and transfer to large bowl. Toss with 3 tablespoons olive oil and season to taste with salt and pepper. Spread sweet potatoes on two rimmed baking sheets and roast until bottom side is browned, about 30 minutes. Carefully flip potatoes with thin offset spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer.
- Transfer to a large bowl. Toss with remaining 3 tablespoons olive oil, parsley, and honey (or maple syrup or agave nectar, if using). Serve immediately.
- Prep Time: :20
- Soak: 1:00
- Cook Time: 1:00
- Category: Side
- Method: Baked