Description
A delicious and colorful side dish made with purple sweet potatoes, dressed with fresh herbs and lemon.
Ingredients
Scale
- 2 lbs purple sweet potatoes (skin on, cleaned, cut into 1 inch pieces)
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ½ tsp ground pepper
- ¼ cup diced green onions
- 3 tbsp minced fresh parsley
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
Instructions
- Preheat the oven to 400F.
- On a large baking sheet lined with parchment paper, toss the cut sweet potatoes with 2 tbsp olive oil, 1 tsp salt, and ½ tsp pepper. Spread them out in a single layer.
- Bake for 20 minutes and then toss, spreading them back out into a single layer. Bake for another 10-15 minutes until fork tender and starting to caramelize/brown around the edges.
- When the sweet potatoes come out of the oven, let them rest on the baking sheet for 5 minutes.
- Move the potatoes to the center of the baking sheet and drizzle/sprinkle over the diced green onions, minced fresh parsley, lemon zest, lemon juice, and extra-virgin olive oil. Gently toss to combine on the baking sheet. Alternatively, you can toss gently in a bowl.
- Serve immediately.
Notes
- This recipe works well with other varieties of sweet potatoes.
- For additional flavor, consider adding spices like paprika or cayenne.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 180
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg