Berbere-Roasted Sweet Potatoes
Sweet potatoes roasted with a warm berbere spice blend, creating a savory-sweet side dish that complements any main course. This African recipe (gluten free), ready in about 35 minutes, pairs sweet potatoes, olive oil, berbere spice blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and cut into 1-inch cubes sweet potatoes
- 2 tbsp olive oil
- 1.5 tbsp berbere spice blend
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat the oven to 400°F. Toss the 2 medium peeled and cut into 1-inch cubes sweet potatoes with 2 tbsp olive oil, 1.5 tbsp berbere spice blend, 1/4 tsp salt, and 1/8 tsp black pepper in a large bowl until evenly coated.
- Step 2: Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast for 25 minutes, stirring once halfway through, until golden brown and tender when pierced with a fork.
- Step 3: Remove from the oven and let cool for 5 minutes before serving.
