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Roasted Sweet Potato and Asparagus

Course Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings


  • 2 large sweet potatoes
  • 8-10 stalks asparagus
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1.5 tsp sea salt
  • black pepper to taste


  1. Preheat the oven to 400 degrees F. 

  2. Wash the asparagus and cut off the tough ends. Cut into 2-inch sticks.

  3. Wash and peel the sweet potatoes. Cut off any short pointy ends that won't  roast evenly. 

  4. Cut the potatoes into equal 1/2 inch thick slices. Make sure to use a very sharp knife and an abundance of caution. Cube the potatoes from these slices. 

  5. In a large mixing bowl, combine the olive oil, sea salt, black pepper, and garlic powder. Stir together. Toss the asparagus and sweet potatoes to coat.

  6. Put a non-stick mat or bake-o-glide (my favourite) on a baking sheet. Evenly distribute the vegetables across the sheet.

  7. Bake for 15 minutes. Take out and flip the veggies, and bake for another 5-10 minutes.