For a perfect fall or winter side dish, you can’t beat herbs and diced, roasted sweetpotatoes. Make them in the oven or the air fryer and, in short time, you’ve got a tasty, healthy complement for anything from meats to salads to scrambled eggs.
Herb-Roasted Sweetpotatoes (Oven or Air-Fryer)
Serves 4 to 6
Ingredients:
2 pounds orange- or yellow/white-fleshed sweetpotatoes, or a combination, cut into 3/4-inch dice (about 7 cups)
3 tablespoons olive oil
1 teaspoon salt
6 to 8 cloves garlic (optional)
3 medium shallots, quartered (optional)
2 tablespoons chopped fresh rosemary, thyme, sage, or a combination
Oven Instructions:
Preheat the oven to 400°F.
In a large bowl, toss the sweetpotatoes, oil, salt, garlic, if using, and shallots, if using. Transfer to a large rimmed baking sheet and bake for 25 minutes.
Sprinkle on the herbs and continue baking until sweetpotatoes are lightly browned and tender, 5 to 10 minutes.
Air Fryer Instructions:
Preheat the air fryer to 400°F.
In a large bowl, toss the sweetpotatoes, oil, salt, garlic, if using, and shallots, if using. Transfer to the air fryer basket and cook for 8 minutes.
Toss the sweetpotatoes and continue to cook for 5 minutes.
Sprinkle on the herbs and continue cooking until the sweetpotatoes are lightly browned and tender, about 2 minutes.
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