Description
Deliciously roasted purple sweet potatoes topped with green onions and parsley.
Ingredients
Scale
- 2 lbs purple sweet potatoes (skin on, cleaned, cut into 1 inch pieces)
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ½ tsp ground pepper
- ¼ cup diced green onions
- 3 tbsp minced fresh parsley
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
Instructions
- Preheat the oven to 400F.
- On a large baking sheet lined with parchment paper, toss the cut sweet potatoes with 2 tbsp olive oil, 1 tsp salt and ½ tsp pepper. Spread them out in a single layer.
- Bake for 20 minutes and then toss, spreading back out into a single layer.
- Bake for 10-15 more minutes until fork tender and starting to caramelize / brown around the edges.
- When the sweet potatoes come out of the oven, let them rest on the baking sheet for 5 minutes.
- Then, move the potatoes to the center of the baking sheet and drizzle / sprinkle over the diced green onions, minced fresh parsley, lemon zest, lemon juice and extra-virgin olive oil.
- Gently toss to combine on the baking sheet. Alternatively, you can toss gently in a bowl.
- Serve immediately.
Notes
- For an extra kick, consider adding spices like garlic powder or paprika.
- Ensure the sweet potatoes are evenly spread for uniform cooking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg