Add a French flair to your sweet potatoes by seasoning them with herbes de Provence before roasting.
You’ll love these easy, French inspired roasted sweet potatoes.
This recipe for Herbes de Provence sweet potatoes is a delicious, elegant way to serve the humble sweet potato. I first enjoyed this dish at an Easter lunch with friends. When I asked for the recipe and the secret behind the great flavor, my friend told me it was the Herbes de Provence seasoning. Something about the combination of sweet potatoes with this seasoning just works supremely well.
Roasted sweet potatoes are easy, healthy and delicious.
The potatoes are wonderfully easy to make and are a lovely and yummy complement to almost any meat, poultry or fish. Of course they are loaded with health benefits, especially the antioxidant vitamin A. One medium sweet potato contains over 100% of vitamin A. When roasted with extra virgin olive oil, herbes de provence, kosher salt & freshly ground pepper, sweet potatoes make a side that can’t be beat.
What is Herbes de Provence?
Herbes de Provence (EHRB duh proh-VAWNS) is a blend of dried herbs said to reflect those most commonly used in southern France. The mixture usually contains basil, fennel seed, lavender, jarjoram, rosemary, sage, summer savory & thyme. Herbes de Provence is unique, so there really isn’t a substitute seasoning for it. It can be used to season meat, poultry and vegetables.
How to prep roasted sweet potatoes ahead of time.
Unlike russet or Idaho potatoes, sweet potatoes and yams do not turn brown or lose texture on exposure to air. Simply peel and cube ahead of time and refrigerate in a BPA free ziplcoc bag. When ready to roast, simply pour potatoes into a bowl and season with extra virgin olive oil (EVOO) and all seasonings. Then spread on a foil lined aluminum baking sheet. If you want to place the baking sheet in the fridge, you can do this also. Just allow to sit at room temperature for at least 30 minutes before baking.
What temperature is best for roasting sweet potatoes?
I’ve roasted sweet potatoes for years; here is my opinion. Err on the side of higher temp. Oven temps vary, so this is not an exact science. But I find that if I cut my potatoes into uniform cubes, they get a better exterior (golden brown) on 425 F. If I look at the potatoes during cooking and feel they are cooking too quickly, I open the oven door (this drops the oven temp immediately) to slow the temp down.
These potatoes really are yummy and would make an excellent Thanksgiving side that is far healthier (and easier) than traditional sweet potato casserole. If you make these, I’d love to hear your thoughts in the comments below. I try to reply quickly to everyone who posts!
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- 4-5 medium sweet potatoes, peeled and cubed
- pearl onions (or sweet onion, sliced into quarters)
- 1/4 cup extra virgin olive oil
- kosher salt & ground pepper to taste
- herbes de Provence to taste
- Preheat oven to 425 degrees.
- Cover large baking sheet with foil.
- Toss potatoes and onions with EVOO.
- Add seasonings to potatoes; toss until potatoes are well coated.
- Spread potatoes on baking sheet; be careful not to overcrowd.
- Bake until done and beginning to crisp at the edges
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 126Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 99mgCarbohydrates 15gNet Carbohydrates 0gFiber 3gSugar 5gSugar Alcohols 0gProtein 2g