Description
A vibrant, roasted Stokes purple sweet potato dish featuring crispy edges, creamy texture, and bold natural sweetness. Infused with fresh rosemary and lemon zest, it’s hearty, healthy comfort food ready in just an hour.
Ingredients
4 medium Stokes purple sweet potatoes, scrubbed and unpeeled
2 tablespoons olive oil
1 teaspoon flaky sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 tablespoon fresh rosemary, finely chopped
Zest of 1 lemon
Optional toppings: vegan yogurt drizzle, pomegranate seeds, chopped chives
Instructions
1. Preheat oven to 400°F (202°C) and line a baking sheet with parchment paper.
2. Slice the sweet potatoes into thick wedges, leaving the skin on for texture and fiber.
3. In a large bowl, toss the wedges with olive oil, salt, pepper, garlic powder, and rosemary until evenly coated.
4. Spread the wedges out on the prepared sheet pan in a single layer.
5. Roast for 35–40 minutes, flipping halfway through, until the edges are crispy and interior is tender.
6. Remove from oven and zest fresh lemon over the roasted potatoes to brighten the flavor.
7. Serve warm with optional garnishes like vegan yogurt, pomegranate seeds, or chopped chives.
Notes
Try substituting rosemary with thyme or smoked paprika for variety.
Make it a full meal by serving over a warm grain salad with lentils and greens.
For added flair, top with tahini drizzle, pickled onions, or crushed pistachios.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: stokes purple sweet potato, roasted purple potato, vegan side dish, colorful comfort food