Lemon Pepper Baked Sweet Potato
Brighten up your table with Lemon Pepper Baked Sweet Potato, a side dish that’s as vibrant in flavor as it is in color. This recipe transforms humble sweet potatoes into crisp, golden wedges infused with zesty lemon, cracked black pepper, and aromatic garlic powder. Tossed in a light coating of olive oil and roasted to caramelized perfection, these sweet potato slices boast a balanced blend of tangy, savory, and naturally sweet flavors. Finished with a sprinkle of freshly chopped parsley, this dish is perfect for weeknight dinners or holiday spreads. Quick to prepare, with a total time of under an hour, this recipe is a nutritious, gluten-free, and flavorful addition to your repertoire. Serve them hot and watch them disappear!
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Recipe Information
Ingredients
- 4 medium Sweet potatoes
- 2 tablespoons Olive oil
- 1 tablespoon Lemon zest
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 1 tablespoon Fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
Wash and scrub the sweet potatoes thoroughly. Pat them dry with a kitchen towel.
Slice each sweet potato into wedges or rounds, about 1/2 inch thick, ensuring uniform pieces for even cooking.
In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, black pepper, salt, and garlic powder. Whisk until the mixture is well blended.
Add the sweet potato slices to the bowl and toss to coat them evenly with the lemon pepper mixture.
Arrange the sweet potato slices in a single layer on the prepared baking sheet. Make sure not to overcrowd them for optimal crispness.
Bake in the preheated oven for 20 minutes. Flip the sweet potato slices over and continue baking for another 20 minutes, or until they are golden brown and tender when pierced with a fork.
Remove the sweet potatoes from the oven and transfer them to a serving plate.
Garnish with freshly chopped parsley for a burst of freshness and serve immediately.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 24.1 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 121 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
