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Ingredients
- Zest of 1 navel orange
- Juice of 1 navel orange
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh thyme
- ½ teaspoon ground cinnamon
- ¾ teaspoon sea salt, divided
- 1/8 teaspoon ground black pepper
- 2 lbs. sweet potatoes
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Instructions
- Heat the oven to 425 degrees F. Lightly grease a large, rimmed baking sheet with olive oil.
- Trim the ends off of the sweet potatoes and cut each potato into cubes or chunks that are similar in size to ensure even baking.
- Place the potatoes in a large bowl. Add the orange zest, orange juice, olive oil, thyme, cinnamon, ½ teaspoon of the salt and the black pepper. Stir to coat the potatoes well.
- Using a slotted spoon, transfer the potatoes to the baking sheet, leaving behind and discarding any excess juice. Spread the potatoes in a single layer.
- Bake for 15 minutes. Stir the potatoes. Bake for an additional 10 to 15 minutes, until the potatoes are browned and reach your desired tenderness.
- Sprinkle the remaining salt to taste. Serve warm.
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This recipe is from the “Run Fast. Eat Slow” Cookbook https://www.runfasteatslow.com/. Our Board member Kip Bergstrom, AKA “The Perishable Cook”, whose website can be found here: https://theperishablecook.com/, recently made this delicious
May 15, 2026
