Roasted sweet potatoes are pretty darn delicious with a simple sprinkling of salt, but should you want something more, these spuds are super versatile and take well to extra flavorings.
Toss the cubes with a shower of ground cinnamon before they go into the oven, then add a generous drizzle of honey about halfway through cooking, and you’ll find yourself with a sticky-sweet batch of vegetables that taste like candy. While this sweet twist makes a great side dish, try them also as a grain bowl topper, add them to yogurt and oatmeal, or mash them and layer onto a slice of ricotta toast.
If savory is more your speed, the warm, smoky aromas of ground cumin and chili powder are a perfect partner to sweet potatoes. The spiced flavors balance the vegetable’s natural sweetness and add a gentle kick. Giving your roasted potatoes a boost of savory flavor is as simple as tossing the potatoes with a spoonful of these spices before they go into the oven.
The natural sugars in sweet potatoes mean they can brown very quickly depending on your oven setup, so keep an eye out and toss them occasionally to make sure they don’t burn. Bake them this way once and roasted sweet potatoes are sure to become a staple on your table.
Instructions
- 1. Roast sweet potato whole until tender, then split in half and crumble over Westhaven marinated fetta, chopped spring onion and chilli, then season with flaky sea salt, freshly ground black pepper, squeeze over lime juice and serve.