My friend Chef Jerry Yu from Vegetable restaurant in Los Angeles has shared this easy and delicious sweet potato side dish recipe with me after a recent lunch visit to his place! I love how simple and flavorful this dish is. These can either be cooked in a cast iron skillet or in the oven.
Serve with a big green salad for a light supper or hearty lunch.
This also makes a wonderful side dish at the holidays 🙂
- 5 long slender 10-ounce red-skinned sweet potatoes (yams)
- ¼ cup olive oil
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- black pepper to taste
- Maple syrup
- Preheat oven to 400°F. Quarter sweet potatoes lengthwise. Rinse sweet potatoes with cold water; pat dry with paper towels. Place potatoes in large bowl; add olive oil chili powder and salt and toss to coat. Arrange in single layer on rimmed baking sheet. Roast 45 minutes. Drizzle and toss with maple syrup and roast until tender and beginning to brown in spots, about 15 minutes longer. Transfer to platter; sprinkle with parsley and serve.