Savory Roasted Sweet Potatoes and Cherry Tomatoes
Savory Roasted Sweet Potatoes with Cherry Tomatoes
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

As sweet potato season arrives and tomato season ends, I created this savory roasted sweet potatoes with cherry tomatoes recipe as a transition from one season to the next. Fresh and full of flavor, this is a great side dish to the main entree, as well as a great option to take along to a gathering. 

Course: Side Dish
Servings: 4
Author: Caitlin
  • 16 oz sweet potato, peeled and sliced into 1 1/2" pieces
  • 1 1/2 Tbsp + a glug olive oil, divided
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt, divided
  • 1/4 tsp fresh ground black pepper, divided
  • 1 bunch green onions, green and white parts sliced on a diagonal
  • 1 pint cherry tomatoes halved, various colors if possible
  • 1 clove garlic, minced
  • 1 Tbsp red wine vinegar
  • 1/4 cup pepperoncini peppers, thinly sliced
  1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

  2. In a medium-sized bowl, toss sweet potatoes with 1 Tbsp of the olive oil, smoked paprika, garlic powder, 1/4 tsp of sea salt, and 1/8 tsp of ground black pepper. Spread sweet potatoes in a single layer on the prepared baking sheet. Roast for 30 minutes, stirring halfway through. 

  3. While the sweet potatoes are roasting, soak the green onions in a bowl of ice water and set aside. 

  4. To prepare the cherry tomatoes, combine the halved tomatoes, garlic, remaining 1/2 Tbsp of olive oil, red wine vinegar, 1/4 tsp sea salt, and black pepper in a medium, bowl. Season to taste and set aside to allow the tomatoes to marinate. 

  5. To serve, spread the roasted sweet potatoes on to a serving platter. Drain the green onions, pat dry, and add to the cherry tomatoes along with the pepperoncini peppers and a glug of olive oil. Toss the tomato mixture to combine and pile the tomatoes and their juices on top of the sweet potatoes.