Roasted Sweet Potatoes With Smoked Paprika

By Sam Sifton

Published October 28, 2017

  • Peden & Munk for The New York Times. Food Stylist: Maggie Ruggiero. Prop Stylist: Amy Wilson.
Media 1 of 1
Total Time
50 minutes
Rating
4(1,175)
Comments
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This is a simple way to put an enormous amount of flavor on a plate, and it is particularly delicious with roast chicken — or as a side dish for slab-bacon tacos with burned scallion crema. (Drizzle a little of the crema onto the potatoes just before serving, as if to recall the aioli served with patatas bravas in Spain.) As always when using paprika, smoked or plain, if you can’t recall the last time you did so, it is time for a new jar. All spices go stale. Paprika does so quickly.

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Ingredients

Yield:6 to 8 servings

  • 4 large sweet potatoes, peeled and cut into cubes

  • 1 large Spanish onion, peeled and cut into cubes

  • 2 cloves garlic, peeled and sliced

  • 3 tablespoons olive oil

  • ½ teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1 tablespoon smoked paprika, or to taste

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

19 grams carbs; 126 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 3 grams fiber; 164 milligrams sodium; 2 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Combine the sweet potatoes, onion and garlic in a large bowl, and drizzle the olive oil over it, then toss to coat. Sprinkle the salt, pepper and smoked paprika over the potatoes, and toss again to coat. Tip the potatoes onto a sheet pan or into a shallow casserole, then cover it with foil.

  2. Step 2

    Roast the potatoes in the oven, tossing occasionally, until they are soft at the center and beginning to crisp at the edges, approximately 30 to 40 minutes. Serve hot, drizzled with burned-scallion crema if you like.

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Ratings

4 out of 5
1,175 user ratings
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Comments

Martoon

Question: If I cover the potatoes with foil, won't they steam and not get crisp?

Kim

I have made a similar dish for years. I cut the sweet potatoes into spears, toss in olive oil with paprika or cayenne or both, roast at 425 for 20-25 minutes. Do not cover with foil! Delicious and great cold leftover snack too.

Julie

I put the parchment on the pan as it helps to brown vegetables better than foil. I did not cover and it was delicious!

Maxine G.

I absolutely love this dish. I cover them for 20 and then put them back in uncovered for another 20 and they come out soft, sweet, spicy and delicious. Usually I prefer crispy potatoes but soft potatoes are my new fave with this recipe. So so delish!

Kate in Minnesota

Very good! only took 25 minutes. How large to cut the potatoes. I went according to the photo. Yum!

Laini

This is the only way I prepare sweet potatoes now. My family loves it, and although I don’t love sweet potatoes, I enjoy this recipe! Sometimes I’ll add a sprinkle of chipotle chili powder.

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