baking · cooking

Roasted Sweet Potatoes

I lucked into a great buy on sweet potato/yams at Costco recently – they were under 70¢ a lb and were fresh stock. I couldn’t pass up the box after Kirk saw them (and it wasn’t a big box either, like 10 lbs). For an easy side dish to wild salmon patties I made roasted sweet potatoes alongside. Maybe it is a bit labor intensive but they are simple and tasty to eat. And I found that by the time the oven was preheated everything was ready to go!

Roasted Sweet Potatoes


  • 3 large sweet potatoes (yams/orange fleshed), about 3 lbs
  • 2 Tbsp olive oil
  • ¼ tsp each kosher salt and ground black pepper


Preheat the oven to 400°.

Peel the potatoes and trim the ends, split in half in the middle and then split the halves in half. Narrowly cut each half into ¼” slices.

Add the oil and seasonings to a large mixing bowl, toss the potatoes in it with your hands gently until covered, breaking up any slices not separated.

Spread onto a large baking sheet and roast for 10 minutes, stir, continue baking for another 10 minutes, stir again. Continue roasting for another 10 minutes and check. Check for being tender and taste one for being done. If you like an even sweeter potato, let roast for a total of 40 minutes.

Serve right out of the oven.

Serves 3 to 4.


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