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Savory Sweet Potato Medley

This affordable and naturally gluten-free roasted sweet potato medley features caramelized edges and a smoky warmth from paprika, making it a perfect side for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium medium sweet potatoes, peeled and cubed (about 1.5–2 pounds)
  • 2 tablespoons olive oil (or avocado oil for higher smoke point)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika Substitute with regular paprika plus a pinch of cumin if needed.
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • Salt and freshly ground black pepper to taste
  • Fresh herbs for garnish (optional — parsley, cilantro or chives) Optional for serving.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
  2. In a large bowl, add the cubed sweet potatoes and pour in the olive oil.
  3. Sprinkle garlic powder, onion powder, smoked paprika, dried thyme, salt, and pepper over the potatoes. Toss until each piece is evenly coated.
  4. Spread the potatoes out in a single layer on the prepared baking sheet, avoiding overcrowding.
Cooking
  1. Roast for 25–30 minutes, tossing or flipping once at about 12–15 minutes, until the cubes are tender inside and golden brown at the edges.
  2. Remove from the oven, taste for seasoning, and garnish with fresh herbs if you like. Serve warm.

Notes

For best results, cut uniform cubes about 1-inch in size. Store leftovers in an airtight container for up to 4 days. You can also freeze for up to 3 months.