Roasted Sweet Potatoes with Creamy Chive Dressing
I’m so delighted about our new Roasted Sweet Potatoes with Creamy Chive Dressing! This is one of my favorite simple but delicious side dishes to make at the cabin, and I’ve finally decided to share!
How to Make the Best Roasted Sweet Potatoes
The first step to a fabulous roasted sweet potato is a fantastic vegetable. Of course, that means you’ll want some CA Grown Sweet Potatoes. Check at your grocer on the signs in the produce section to find California Grown sweet potatoes. Odds are there will be a few options, and for this recipe, we used the orange flesh, which are called Jewell or Garnet Sweet Potatoes.
Start by peeling the potato, then cube them by cutting into rounds, then each round into nine cubes. It won’t be possible to get the same exact size for each piece, but try to keep them as equal as possible.
The tricky part about sweet potatoes is that they will vary in how long they take to roast. There isn’t a magic time here, so definitely keep a close eye on them while they are in the oven. Check first after about 20 minutes, and then keep checking every ten minutes or so until they are done to your liking. I usually find my sweet spot is about 35-45 minutes personally.
What’s the Deal with Sweet Potatoes?
California Sweet Potatoes are such an interesting vegetable, because even though they share a name with the regular potato, they are botanically entirely different! In fact, they are so different that “sweetpotato” is actually the correct spelling of this vegetable’s name. They aren’t just some variant of a potato, but instead a completely independent vegetable.
Because the sweet potato is Miss Independent, that also means it comes with its own unique taste, nutrients, and versatility. They are naturally fat and cholesterol free, plus they are a fantastic source of fiber. They are so packed with vitamins and nutrients that they are even a designated superfood!
California is the perfect place for sweet potatoes to thrive and grow into an amazing product. The climate and soil are a fabulous match for the sweet potato, not to mention they are all cared for by hand to make sure they meet California’s high standards for their crops.
When you head to the store to pick up your sweet potatoes, make sure you’re buying California Grown. Here is a guide to help you find their produce in store or online. I always make sure I buy CA Grown, because it’s so important to me to buy produce with integrity! California has incredible standards from transparency around their soil and water to amazing fair labor laws for farmers and farmworkers. Not only are you buying a delicious product, but you are truly making a difference!
How to Enjoy This Dish
Roasted Sweet Potatoes are fabulous on their own, but I love to take them over the top with Creamy Chive Dressing and Marinated Onions. It’s the perfect combination of creamy, crunchy goodness. You can have fun mixing it up with different Magic Elixirs or other toppings to find your favorite combo.
If you make these Roasted Sweet Potatoes, make sure you rate and review it below. I can’t wait to hear how you make it! If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!Print
These roasted sweet potatoes are the perfect side dish! They are Whole30, packed with nutrients, and so satisfying and delicious.
- 2 California orange flesh sweet potatoes
- 1 teaspoon light olive oil or regular olive oil
- 1 teaspoon salt, plus more for seasoning
- Marinated Red Onions
- Creamy Chive Dressing (recipe below)
For the Creamy Chive Citrus Dressing:
- 1 large egg
- ¾ cup light olive oil
- 3 tablespoons finely chopped chives
- 3 tablespoons fresh lemon juice
- 2 tablespoons minced shallots
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, pressed
- 1 anchovy
- 1 teaspoon hot sauce
- 1/2 teaspoon lemon zest
- ½ teaspoon kosher salt
Make the Roasted California Sweet Potatoes
- Preheat oven to 400°F .
- Wash and peel your potatoes*.
- Cut the potatoes into ¼ inch rounds and slice them into squares, about 1/3 inches by 1/3 inches. We divided each round into 9 even pieces by cutting into thirds, rotating 90 degrees then cutting the strips into thirds as well. You want to yield 3 cups of sweet potatoes, which for us came from 2 regular sized sweet potatoes.
- Place the sweet potato cubes on your baking tray and toss with 1 teaspoon of olive oil and 1 teaspoon of salt. Gently spread the cut sweet potatoes out in one layer.
- Put the sheet tray in the oven and check after 20 minutes. If you notice at this point that some of the chunks are cooked, crispy, and golden, remove them to a plate and lightly salt, set aside. Continue to bake the rest of the sweet potato chunks 10 to 15 minutes more, or until crispy and golden, but not burned (keep an eye on them!).
- NOTE: Roasting sweet potatoes is tricky. They can take between 20 and 45 minutes depending on your oven, the potato, the cut, or even the sheet try. Twenty minutes is the jumping off point and then you watch them, checking every few minutes until done. No one knows your oven more than you, so use that knowledge to time your potatoes.
- Make the Creamy Chive Citrus Dressing: In a wide mouth mason jar, using an immersion blender to blend, place the egg and slowly add the light olive oil until it emulsifies and thickens. Add the rest of the ingredients and blend until thoroughly combined. Cover and refrigerate to allow the dressing to thicken while you make the salad.
- Place the roasted sweet potatoes in a bowl and top with the Creamy Chive Citrus Dressing and Marinated Onions and enjoy!
*For a Vegan Dressing, omit the egg and light olive oil and use 1 cup of Vegan Mayo.
Keywords: roasted sweet potatoes