This isn't just a recipe for roasted sweet potatoes, it's actually 4 recipes in one! Try one of our recipes for Cinnamon, Pecan and Marshmallow; Apple, Browned Butter and Sage; and/or Honey, Rosemary, and Goat Cheese Roasted Sweet Potatoes. Want to see how it's done? Watch this 

Savory Oven-Roasted Sweet Potatoes

Preheat oven to 425 degrees. Cut sweet potatoes into 3/4-inch cubes and place on a large rimmed baking pan.

Combine olive oil, garlic, salt, and pepper. pour over sweet potatoes in pan and toss to combine. Bake 15 minutes. Using a spatula, turn potatoes. Bake 15 minutes more or until tender. Season to taste. Serve immediately. 

Cinnamon, Pecan, and Marshmallows: Prepare as directed above, except omit garlic. Combine 2 tablespoons melted Hy-Vee salted butter, 1 tablespoon packed Hy-Vee brown sugar, and 1/4 teaspoon Hy-Vee ground cinnamon. Brush mixture on sweet potatoes after 15 minutes of baking. Sprinkle with 1/3 cup Hy-Vee coarsely chopped pecans. Bake for 5 minutes. Transfer mixture to a 2-quart casserole. Top with 1-1/2 cups Hy-Vee miniature marshmallows. Bake 5 minutes or until marshmallows are melted. 

Apple, Browned Butter, and Sage: Prepare as directed above. Melt 1/4 cup Hy-Vee salted butter in a small saucepan. Cook butter over medium-low heat until light brown. Remove from heat. Stir in 2 teaspoons finely chopped fresh sage. Brush mixture on sweet potatoes after 20 minutes of baking. Sprinkle sweet potatoes with 1 cored and chopped Fuji apple. Garnish with additional fresh sage leaves, if desired. 

Honey, Rosemary, and Goat Cheese: Prepare as directed above. Combine 1 tablespoon Hy-Vee honey, 1 teaspoon fresh lemon juice, and 2 teaspoons finely chopped fresh rosemary. Brush mixture on sweet potatoes after 15 minutes of baking. Serve topped with 2-oz. crumbled goat cheese and additional fresh rosemary.