Roasted Sweet Potato Cubes With Herbs
1 days ago
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This recipe for Roasted Sweet Potato Cubes With Herbs was born from my dislike of sweet potatoes with marshmallows. I wanted a sweet potato dish for Thanksgiving, so I had to come up with something different.
My son-in-law makes these great rosemary potatoes where he uses a whole stick of butter. I used that as the base for this recipe, but tried to make it a little bit healthier. I cut the butter way down and added olive oil.
When roasting, always use dried herbs because they hold up better under the heat. When you roast fresh herbs, it kills their flavor. The potatoes will still get that fresh taste from the fresh herbs that are sprinkled over them when they’re done.
The Prep Work
Begin the prep work by cutting the sweet potatoes into uniform-sized cubes. I used a Hardy Slicer to cut them into one-inch cubes, which can be measured from about your first knuckle to the tip of your index finger.
Note that the smaller you dice the sweet potatoes, the quicker they’ll cook
For the fresh herbs that you’ll add at the end, I chose rosemary, thyme and oregano. Chop them up with a sharp 7-5/8″ Petite Chef knife.
When cutting fresh herbs, it is important to use a sharp knife so that you cut cleanly through the delicate leaves without crushing them.
Roasting the Sweet Potatoes
Combine the butter, oil, dried herbs and spices in a bowl and then add the cubed sweet potato. Toss to coat the potatoes evenly before placing them onto a parchment- or foil-lined sheet pan in a single layer. Place the pan into a hot 425 F oven and allow the potatoes to roast until they are crispy on the outside but tender on the inside. Approximately 25 minutes.
I like to flip the sweet potato cubes with a Slotted Turner about halfway through the cook time to get that browning on both sides. I even like them when they get a little crispy.
Sweet potatoes are heartier than regular potatoes and will keep you fuller longer. They’re also better for you from a nutrition stand point more so than white potatoes.
These Roasted Sweet Potato Cubes With Herbs are good any time of year. In fact, if you’re grilling, you can put them in foil and place them on the grill to roast.
Sweet potatoes never tasted so good!
Ingredients
- 1/4 cup olive oil
- 2 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 4 medium-sized sweet potatoes, peeled and cubed
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon chopped fresh oregano
Directions
- Place oven rack on the middle shelf and preheat oven to 425 F. Line a baking sheet with foil or parchment paper.
- In a large bowl, combine the oil, butter, dried herbs and dried spices. Stir to mix well. Add the potato cubes and toss to coat evenly.
- Pour the mixture on to the lined baking sheet and spread evenly. Give each cube a little space so they don’t get soggy.
- Place lined sheet in the oven and roast the potato cubes until they are crispy on the outside but tender on the inside, approximately 25 minutes. They will start to caramelize on the bottom, so you do not want to stir them. Flip the potatoes over and cook for an additional 5 minutes.
- Remove from the oven and serve immediately, sprinkling with fresh herbs.
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