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Close up of spicy roasted sweet potatoes in a cast iron skillet.

Spicy and Savory Roasted Sweet Potatoes

Sean
Sweet potatoes roasted with cayenne pepper, rosemary, and thyme
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 8 servings
Calories 156 kcal

Equipment

  • Mandolin or sharp knife
  • Large bowl
  • Cast iron skillet
  • Aluminum foil

Ingredients
 
 

  • 2½ lbs sweet potatoes skinned
  • 1 tbsp thyme chopped
  • 1 tbsp rosemary chopped
  • ½ tsp cayenne pepper
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1 tsp black pepper ground

Instructions
 

  • Preheat the oven to 425°F or gas mark 7.
  • Using a mandolin or knife, slice the sweet potatoes thinly.
  • In a large bowl combine the oil, salt, pepper, cayenne pepper, rosemary, and thyme and mix thoroughly. Add in the sweet potatoes and toss to coat all slices evenly.
  • Arrange the potatoes in a cast iron skillet with the large sides of the slices touching. Cover with the foil and cook for 30 minutes. Remove the foil and continue to back for another 15 minutes or until the potatoes are firm but soft enough for a fork to pass through easily.

Nutrition

Serving: 1servingCalories: 156kcalCarbohydrates: 29gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 369mgPotassium: 491mgFiber: 5gSugar: 6gVitamin A: 20213IUVitamin C: 5mgCalcium: 51mgIron: 1mg
Nutrition Disclaimer*
Keyword Fresh Herbs, Sides, Spicy, Thanksgiving
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