Roasted Sweet Potato Halves

Ingredients

• 2 lb sweet potatoes (About 2 large, 3 medium, or 5 small; scrubbed and cut in half lengthwise. Choose potatoes of similar size.)
• 5 tbsp unsalted butter (Use 4 tbsp olive oil instead for a dairy-free version; if using olive oil, skip the melting step.)
• 1 tsp chili powder
• 0.5 tsp ground cumin
• 0.5 tsp ground cinnamon
• 0.5 tsp garlic powder
• 0.5 tsp fine sea salt (Plus more flaky sea salt to serve.)
• 0.25 tsp black pepper
• flaky sea salt (For serving, to taste.)

Steps

1. 1

   Preheat the oven to 400°F with a rack in the center. If using butter, add it to a 13×18-inch rimmed sheet pan and place the pan in the oven for about 5 minutes, until the butter is melted and just beginning to foam. Carefully remove the hot pan. If using olive oil, skip this melting step and add the oil directly to the pan with the seasonings.

2. 2

   Stir the chili powder, ground cumin, cinnamon, garlic powder, fine sea salt, and black pepper directly into the melted butter, combining the seasonings evenly. For the olive-oil version, stir the seasonings into the oil in the pan.

3. 3

   Arrange the sweet potato halves cut-side down in the seasoned butter, leaving a little space between them. Press each cut side gently into the butter and seasonings, giving it a small twist so it is well coated.

4. 4

   Brush some of the melted seasoned butter from the pan over the exposed sweet potato skins.

5. 5

   Roast for 30–40 minutes, depending on the size of the potatoes, until they are fork-tender and the cut sides are deeply caramelized. Smaller potatoes generally take 30–35 minutes, medium potatoes 35–40 minutes, and larger potatoes 40–45 minutes.

6. 6

   Carefully flip the roasted sweet potatoes over. Spoon any buttery, caramelized drippings from the pan over the tops, sprinkle with additional flaky sea salt to taste, and serve warm.

Notes

The potatoes are best served straight from the oven. To store, cool briefly and refrigerate in an airtight container for 3–4 days, or freeze in a freezer-safe container for 3–4 months. Reheat refrigerated potatoes cut-side-down in a 350°F oven, air fryer, or skillet over medium-low heat until hot. Thaw frozen potatoes overnight in the refrigerator or reheat them directly in the oven or air fryer with extra time.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• fall
• Thanksgiving
• roasted
• baked
• dairy-free option