#Roasted sweet potatoes skin

If you're planning to be away, you can prepare it and just bake it at the last minute. Once peeled and cut into chunks, the dish can be spiced and left to 'marinate' in the fridge, covered, for up to 2 days before baking. It makes easy work and is best if you struggle with any wrist stiffness. For cinnamon, add ¼ teaspoon.I love the vegetable peelers with a swivel blade. We love adding onion powder, cinnamon, and chili powder to the spice mix.For less intense spice, omit the cayenne pepper.Roast for 40-50 minutes, flipping halfway through cooking. If you’re making roasted sweet potato discs, don’t dice them into cubes.For brown sugar roasted sweet potatoes, omit the spice seasoning with ¼ cup of brown sugar.Toss everything right on the baking sheet for easier clean up.Sweet potatoes will shrink when roasted, so if they feel large when cut, don’t worry too much.Choose small to medium sweet potatoes, as larger ones tend to taste starchier when roasted. Choose sweet potatoes that are roughly the same size.

#Roasted sweet potatoes skin

Choosing sweet potatoes: the skin should be firm, even colored, and smooth.Roasted Sweet Potatoes Tips and Substitutions To reheat roasted sweet potatoes, place them on a baking sheet at 400☏ for about 12 minutes or until reheated through. However, they freeze super well! To freeze roasted sweet potatoes, place the cooled sweet potatoes into a freezer bag and pop them in the freezer. Oven roasted sweet potatoes will last in the fridge for up to 5 days in an air tight container, but are best enjoyed after 2. Sweet potatoes are ready when they’re fork tender, and have a nice, crisp crust on them. Roast for 30-35 minutes, flipping every 10-15 minutes to ensure even cooking.Add the spice mixture, and toss again to coat the sweet potatoes.Add the olive oil to the pan, and toss with tongs or your hands to coat them.Use a larger baking sheet than you think you’ll need to give the sweet potatoes room to roast evenly. Cut the sweet potatoes as above, and arrange on a baking sheet.We do this right on the baking sheet – time saved and less dishes! Once oiled, just simply sprinkle and toss until they’re evenly coated. You don’t want to end up with one very salty sweet potato. Once oiled, spices will stick to them pretty quickly. It’s best to mix the spices together in a little bowl before seasoning the sweet potatoes. Salt and pepper (add this to taste, we like to use a little extra pepper).Cayenne pepper (optional, if you don’t want a little kick).If you prefer plain roasted sweet potatoes, omit the sweet potato seasoning and just add salt and pepper. It’s great on regular potatoes, and other roasted veggies too! But seriously, the seasoning on these sweet potatoes is the best, and SO easy. The seasoning makes the sweet potato – is a saying I just made up. Place a damp paper towel under the cutting board to keep it from sliding around while cutting.Before cutting into discs, try cutting a little slice off of the sweet potato lengthwise to give it a sturdy base.Peel the sweet potatoes over a bag that can be discarded afterwards for easy clean up.Once you have sweet potato discs cut, you can dice them quickly and easily into uniform cubes.

You can go bigger or smaller depending on preference, but make sure they’re as even as possible so they cook evenly. Then, slice the sweet potato into discs about ½” thick.Once peeled, cut the tip off of each end. Begin by peeling the skin off of the sweet potatoes.

They go perfectly with holiday dinners, and make a great addition to carrot soup or roasted root vegetable soup! We love serving oven roasted sweet potato cubes next to mains like Instant Pot ribs, lamb chops, or pan seared pork chops. Oven roasted sweet potatoes are crispy and perfectly seasoned with a soft, buttery, and sweet interior.