Crispy Rosemary Paprika Baked Sweet Potatoes

Baked Sweet Potatoes with Rosemary & Paprika

Category: Side Dishes
Servings: 4

Ingredients

Instructions

1. Prepare the Flavors
   Start by finely chopping the rosemary. Place it in a small bowl and add sweet paprika, salt, and pepper to taste. Stir to combine and set aside, allowing the flavors to meld together.

2. Preheat the Oven
   Preheat your oven to 200°C (about 390°F) with the fan setting enabled, for an even distribution of heat.

3. Wash and Slice the Sweet Potatoes
   Thoroughly wash the sweet potatoes under running water to remove any dirt. Using a sharp knife, slice the potatoes into rounds about 3-4 mm thick, being careful not to cut all the way through. A simple tip: Insert a skewer about 1 cm into the base of the potato to guide your cuts and ensure uniform thickness.

4. Prepare the Baking Tray
   Line a baking tray with parchment paper, and place the sliced sweet potatoes on it, ensuring they’re spread out evenly for uniform cooking.

5. Season the Potatoes
   Drizzle extra virgin olive oil over the sliced potatoes, then sprinkle the rosemary and paprika mix evenly on top. Make sure each slice is well coated with the oil and seasoning.

6. Bake the Sweet Potatoes
   Place the tray in the preheated oven and bake for 50-55 minutes, or until the sweet potatoes are tender and golden, with crispy edges.

7. Serve
   Once cooked, remove from the oven and allow the potatoes to cool slightly. Serve them warm as a delightful side dish to complement any meal.

These Baked Sweet Potatoes with Rosemary and Paprika bring a perfect balance of earthy sweetness and aromatic herbs, making them a crowd-pleasing addition to any table.