Get an early start on fall Side Dishes with these Roasted Sweet Potatoes. Diced sweet potatoes drizzled in olive oil and lightly seasoned for a perfect flavour. Serve these up with your favourite cosy eats for a great fall dinner.

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Hello friends! We are nearing the end of the first week of September already and I am ready for full on fall dinners! A few of my favourites are the Chicken and Leek Pie, Beef and Potato Layered Casserole and so many more Comfort Food Recipes for Fall!

I already know that these Roasted Sweet Potatoes are going to be a favourite this cosy season. They are easy to make, very affordable, versatile and downright delicious!

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What’s This Sweet Potato Dish Like

• Difficulty – This dish is super easy and doesn’t require much more than basic cooking skills.
• Taste – This sweet potato dish is slightly sweet with a caramelized flavour and the cornstarch adds a little bit of a crisp exterior.
• Serving – This side dish will serve between 4 – 6 servings depending on what other dishes you are serving. It’s a perfect one to serve at Thanksgiving this year.

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Ingredients

• Sweet potatoes – Sweet potatoes are great any time of the year, but a perfect roasting vegetable for fall.
• Seasonings – I seasoned these sweet potatoes with garlic powder, onion powder, salt and black pepper.
• Cornstarch – By coating the sweet potatoes in cornstarch it will help give them a crisp exterior.
• Olive oil – I drizzled olive oil over the sweet potatoes before roasting.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 425ºF/218ºC. Have ready a large baking tray and set aside.
2. Season sweet potatoes – Add the sweet potatoes to a large bowl. Add the garlic powder, onion powder, salt, black pepper and cornstarch. Stir really well to combine.
3. Roast sweet potatoes – Evenly spread the sweet potatoes out over the baking tray and drizzle over the olive oil. Place in the preheated oven and roast for approximately 40 – 45 minutes. Shake the pan half way though roasting so the sweet potatoes don’t stick.
4. Serve – Remove from oven and serve hot.

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Recipe Tips

• Cut uniformly – Make sure to cut the sweet potatoes similar sizes. This will ensure even roasting!
• Coat completely – It’s best to add the uncooked sweet potatoes to a bowl and add all of the seasonings. This will ensure they are coated well and it’s easier than on a tray.
• Roasting time – Mine were perfectly roasted in 45 minutes. Depending on the type of baking sheet you are using and your oven, they could cook quicker or even take a little longer.
• Serve hot – For best results, serve these as soon as they are roasted.

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Substitutions

• Sweet potatoes – For a similar flavour you could use butternut squash or pumpkin. They taste similar and cook the same.
• Olive oil – I love cooking with extra virgin olive oil, but vegetable oil or avocado oil will easily work for this recipe.

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Serving

This sweet potato dish will go great with Fluffy Mashed Potatoes, Caramelized Onion Gravy and a Lemon and Rosemary Roasted Chicken. Apart from those classics, here’s a few more dishes you might like to serve alongside the roasted squash.

• Simmered Pork Tenderloin Pot Roast
• Roasted Spatchcock Chicken
• Slow Cooker Lemon & Rosemary Chicken
• Crispy Roasted Potatoes
• Potato and Spinach Gratin

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Thanks For Stopping By & Hope To See You Soon!