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Oil-Free Roasted Sweet Potatoes

How to make roasted sweet potatoes without oil. Easy and delicious! And everyone loves them! …
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 2.5 cups
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

  • 25 ounces (about 3 average) sweet potatoes
  • 3 tablespoons unsweetened, full-fat, canned coconut milk
  • 1 1/4 teaspoons granulated onion
  • 1 teaspoon salt
  • 3/4 teaspoon granulated garlic

Instructions

  • Peel sweet potatoes and dice into 3/4-inch cubes. You should have about 4 ½ cups diced sweet potato. Place in mixing bowl.
  • Preheat oven to 425°F.
  • Line one 13- x 18-inch baking sheet or two 9- x 13-inch baking sheets with parchment paper and lightly oil.
  • Add coconut milk to sweet potatoes. (Don't worry, your sweet potatoes won’t taste like coconut.)
  • Add seasonings and stir very well to thoroughly combine.
  • Distribute sweet potatoes single layer on prepared baking sheet.
  • Bake at 425°F for 35 minutes. Stir, return to oven and continue baking for an additional 10 to 15 minutes or until lightly browned.

Notes

For extra moist roasted sweet potatoes, cover baking sheet with foil in the last 5 minutes of baking.