Vegan Savory Roasted Sweet Potatoes
Satisfying and delicious vegan savory roasted sweet potatoes with garlic, fresh parsley and green onions. The perfect easy and quick side dish for the holiday season!
Ingredients
- 3 medium sweet potatoes, washed and dried and cut into 1 inch cubes 6 cups of 1 inch cubes- see notes
- 2 tbsp olive oil
- 1/2 tsp salt I use pink Himalayan salt
- 1/2 tsp garlic powder
- pepper to taste
- about 1 & 1/2 tbsp chopped fresh parsley or more to taste
- about 1 & 1/2 tbsp chopped fresh green onions or more to taste
Instructions
- First, start by preheating your oven to 415 degrees F. Line a baking sheet with parchment paper.
- Next, wash and dry your 3 medium sweet potatoes.
- Cut your sweet potatoes into rounds, about 1/2 an inch thick. Then, cut the rounds into pieces that are about 1 inch. Measure out 6 cups of 1 inch cubes.
- Add the cubed sweet potatoes to a large bowl and then add olive oil, salt, pepper and garlic powder. Stir well to combine.
- Once the oven is preheated, add your potatoes to the prepared baking sheet (make sure to give the potatoes some space on the baking sheet or they will steam, not roast) and bake for about 20-25 minutes, flipping once around the halfway mark. They are done when soft and easily pierced with a fork.
- While the sweet potatoes are in the oven, wash and chop the fresh parsley and green onions. Set aside when done.
- Once the sweet potatoes are done, remove them from the oven and add to a bowl. Add the chopped fresh parsley and green onions and stir well until the potatoes are evenly coated. Taste test and adjust salt, pepper, or more parsley/green onion. We also love to top ours with vegan Parmesan cheese, or nutritional yeast.
- Serve while warm and enjoy!
Notes
- After your cut your sweet potatoes, you should have about 6 cups of 1 inch cubed potatoes. If you have more or less, adjust the other ingredients accordingly.
- All oven temps vary so make sure to watch your potatoes closely.