Garlic Roasted Sweet Potatoes
Tender oven-roasted sweet potato cubes tossed in aromatic garlic-infused olive oil, seasoned with fine sea salt and freshly cracked black pepper, finished with freshly chopped parsley.
Ingredients
- 560 g (19.8 oz) 4 medium Sweet potato (raw) — Peeled and cut into 2cm cubes
- 85 g (3 oz) 1 sprigs Parsley (fresh) — Freshly chopped for garnish
- 29.6 g (1 oz) 2 tbsp Vegetable oil (olive) — Used to coat sweet potatoes evenly
- 20 g (0.7 oz) 4 clove Garlic (raw) — Finely minced and tossed with sweet potatoes
- 2.5 g (0.1 oz) 0.5 tsp Salt (table) — Fine table salt
- 0.5 g 0.5 ml Spices (pepper, black) — Freshly ground
Equipment
- Commercial Convection Oven / Range
- Full Sheet Pans with Parchment Paper
- Large Stainless Steel Mixing Bowl
- Chef Knife & Cutting Board
- Digital Kitchen Portion Scale
Method
- Preheat Oven & Prepare Pan
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Peel & Cube Sweet Potatoes
Peel the sweet potatoes and cut into uniform 2cm cubes.
- Season & Toss with Oil & Aromatics
Toss sweet potato cubes with olive oil, minced garlic, salt, and black pepper in a large mixing bowl until evenly coated.
- Arrange on Baking Sheet
Spread sweet potato cubes in a single layer on the prepared baking sheet, ensuring pieces do not touch for best caramelization.
- Roast Sweet Potatoes
Roast for 25 to 30 minutes, flipping halfway through, until tender and caramelized at the edges.
- Garnish with Parsley & Portion
Scatter fresh chopped parsley over the roasted sweet potatoes. Portion into servings and serve immediately.