Oregano Roasted Sweet Potatoes use only 2 ingredients, oil & oregano, but are filled with fantastic flavor. An easy to prepare side dish that satisfies the entire family. Serve with steamed vegetables and baked chicken or fish or skip the mashed yams this holiday season and replace with these!
These oregano roasted sweet potatoes bring life to the idea that "less is more". Although they are roasted only in oil, oregano, lots of pepper, and a little salt, they pack a major tasty punch!
Simple to make, simple to clean up. Roasted sweet potatoes go well with just about any vegetable and meat, so turning them into a complete dinner is a breeze. We love alongside crispy Italian breaded fish
Oregano roasted sweet potatoes are also a fantastic replacement for the traditional Thanksgiving and Christmas mashed yams. This year we are replacing the mashed sweet potatoes with this easy roasted sweet potato recipe.
What makes the sweet potato such a nutritious food? Not only is it sweet-tasting and eye-catching, but it's full of fiber and minerals, like iron and calcium, and packed with the antioxidant beta carotene.
It's "sweetness" is how I get my children some nutrients when they decide they suddenly hate any and all "healthy" food.
Ingredients and Substitutions
To make oregano roasted sweet potatoes you need:
- sweet potatoes
- dried oregano
- olive oil
- salt + pepper
Oregano roasted sweet potatoes are a wonderfully quick side dish, taking just 5 minutes to prepare and 30 minutes to bake.
First, chop your sweet potatoes into small pieces, about ½ inch in size.
Toss with the olive oil and oregano. I toss by hand to ensure they are all evenly coated with oil, and add more if needed.
Now sprinkle generously with pepper and modestly with salt. I use about 1 teaspoon of pepper and ½ teaspoon of salt, and then let everyone add more once served if they want.
Sweet potatoes love pepper. If you're unsure about how much salt and pepper to use, start with less than you think. Remember: you can always add, but you cannot take away!
Once the potatoes are coated in oil and spices, bake for 30 minutes. Toss them once halfway through.
The combination of a parchment-lined baking sheet and tossing only once will give them a "caramelized" look and taste. You'll end up with potatoes deliciously crisp on the outside, yet soft on the inside.
How To Make It Kid-Friendly
All you need to do to make them kid-friendly is be cautious with how much pepper you use. Since I like a lot, I limit the pepper when roasting, serve the kids, and then add additional pepper to what's left for the adults.
Make them baby-friendly (and to shorten cooking time) by cutting the potatoes into smaller pieces for those little mouths. Roasted potatoes are also easy to mash with a fork for smaller babies who are just learning to eat.
- choose longer sweet potatoes, as they are naturally hard to slice, and thinner ones will make it a little easier
- cut potatoes in pieces as similar in size as possible to ensure even cooking
- cut potatoes into smaller pieces to shorten cooking time (or for smaller children)
- use parchment-paper for easy clean up and NO sticking!
- toss the potatoes with oil by hand to help evenly coat
Oregano Roasted Sweet Potatoes
- 3 sweet potatoes
- 4 tablespoon olive oil
- 3 teaspoon dried oregano
- Preheat oven to 425°.
- Chop sweet potatoes into small pieces, about ½ inch.
- Place on a parchment-lined baking sheet. Toss with olive oil, salt, pepper, and oregano.
- Bake for 30 minutes, tossing halfway through.
I hope that you enjoy!
If you tried this roasted sweet potato recipe, let me know what you thought in the comments below!