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Roasted Purple Sweet Potatoes

These roasted purple sweet potatoes feature caramelized edges, a pillowy interior, and stunning violet color. Seasoned with garlic, rosemary, and smoked paprika, then finished with a honey drizzle for a showstopping side dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds purple sweet potatoes cut into 1 inch cubes
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary finely chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon honey for drizzling
  • 1 teaspoon fresh thyme for garnish

Equipment

  • Large rimmed baking sheet
  • Parchment paper or silicone baking mat
  • Sharp chef knife
  • Cutting board
  • Large mixing bowl
  • Measuring spoons
  • Vegetable brush for scrubbing
  • Spatula or wooden spoon for tossing

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit and position a rack in the center.
  2. Scrub the purple sweet potatoes under cool running water to remove any dirt. Cut them into uniform 1 inch cubes so they cook evenly.
  3. In a large mixing bowl, combine the olive oil, minced garlic, chopped rosemary, salt, pepper, and smoked paprika. Whisk the seasonings into the oil to ensure even distribution.
  4. Add the cubed sweet potatoes to the seasoned oil mixture. Toss everything together using your hands or a spatula until each piece has a light, glistening coating.
  5. Line your baking sheet with parchment paper and spread the potatoes in a single layer. Do not overcrowd the pan.
  6. Place the baking sheet in the preheated oven and roast for 20 minutes undisturbed.
  7. Remove the pan and flip the potato pieces using a spatula. Return to the oven for another 12 to 15 minutes until the edges turn golden and the potatoes feel tender when pierced with a fork.
  8. Drizzle the warm potatoes with honey and sprinkle fresh thyme over the top. Give everything one final gentle toss and transfer to a serving dish immediately while hot.

Notes

For extra crispy potatoes, let the cubes sit on paper towels for 5 minutes after cutting to remove surface moisture before tossing with oil. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 400 degrees for 10 minutes for best results. For a vegan version, substitute maple syrup for the honey.