A recipe for oven baked sweet potatoes that are healthy and vegan! They are under 200 calories per serving, lightly sweet and taste freakin’ delicious!
I looooove having sweet potatoes around! All winter long I have a bowl of sweet potatoes on hand at all times so I can throw them in pretty much everything we make. They keep in our kitchen for weeks after we buy them – it’s so easy. Be it tacos, minestrone, or egg scramble, chances are there are sweet potatoes involved. They are just so convenient.
Just as they are an essential part of our winter diet, sweet potatoes are an expected side dish at our Thanksgiving and Christmas meals.
Although it’s hard to go wrong with sweet potatoes, I mean you can throw them unpeeled in the oven and they will come out perfectly done, this recipe is tops. The light sweetness of the sweet potatoes shines through but you don’t have to load on a bunch of brown sugar and marshmallows like you do with many holiday sweet potato recipes. Serving them sliced also makes for a stunning side dish that will add a pop of color to your holiday table.
You thought I was done gushing? Oh heck no – they are also healthy! They are under 200 calories for a generous serving and they’re vegan! What’s not to love?
We’re making these healthy baked sweet potatoes for our Christmas dinner this year and you definitely should to! Happy holidays friends!
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Healthy Oven Baked Sweet Potatoes
A recipe for oven baked sweet potatoes that are healthy and vegan! They are under 200 calories per serving, lightly sweet and taste freakin’ delicious!
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Ingredients
- 3 pounds of sweet potatoes, about 6 medium, washed and peeled
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked pepper
- Fresh herbs like rosemary or thyme for garnish
Instructions
-
Preheat oven to 400° Fahrenheit.
- Slice sweet potatoes into 1/8-inch thick rounds and place in a large bowl.
- Stir together the brown sugar, paprika, cayenne, salt and pepper in a small bowl.
- Drizzle sweet potatoes with olive oil and toss to coat. Sprinkle spice mixture over potatoes and toss again to coat.
- Arrange sweet potatoes in a baking dish as pictured.
- Cover dish with aluminum foil and roast for 30 minutes. Remove foil and let cook an additional 20-30 minutes, until fork tender. If they start to become too brown, recover the dish with foil for the remained of the cooking time.
Looking for another great vegan Thanksgiving or Christmas side dish? Check out my recipe for maple syrup roasted brussels sprouts!
We’ve made these three different times and every time they are a huge hit! Will continue to make them for all our holidays.
I’m so happy to hear that Nancy!
These were beautifuI, lightly sweet and fresh! I added about 1/4 t. of dried orange peel, 1/4 c. raw pepitas and 1/4 c. chopped dried cherries to the brown sugar mixture to make it prettier and a little more interesting. They were so good!
Wow, sounds lovely! So happy this was a part of your Thanksgiving table! Happy holidays Laura.