Toss raw sweet potato planks in the roasting pan with 3 other ingredients and your husband will be asking for this every single week

This is my no-fuss, 4-ingredient sweet potato side that basically makes itself while you deal with the rest of dinner. You start with raw, thick-cut sweet potato planks, toss them right in the roasting pan with just three pantry staples, and slide the whole thing into the oven. They come out caramelized on the edges, soft in the middle, and so flavorful that my husband started requesting them on our weekly meal plan. It’s the kind of recipe you can throw together after work without measuring cups all over the counter.

These oven baked sweet potato planks are perfect alongside roasted chicken, pork chops, burgers, or grilled sausages. I love serving them with something simple like a rotisserie chicken and a green salad when I’m short on time. They’re also great tucked into grain bowls with quinoa, black beans, and avocado, or served with eggs and bacon for a cozy breakfast-for-dinner situation. A little extra sprinkle of flaky salt or a drizzle of your favorite sauce (BBQ, ranch, or chipotle mayo) at the table never hurts.

Servings: 4

2 large sweet potatoes, scrubbed and cut into thick planks (about 1/2-inch thick, 1 1/2 to 2 pounds total)

Preheat your oven to 425°F (220°C). Place a dark metal roasting pan or sheet pan on the middle rack while the oven heats so it gets nice and hot.

Scrub the sweet potatoes well under running water and dry them with a clean towel. Leave the skins on for extra texture and nutrients.

Slice the sweet potatoes lengthwise into thick planks, about 1/2-inch thick. Try to keep them roughly the same thickness so they roast evenly.

Carefully remove the hot roasting pan from the oven and place it on a heat-safe surface. Add the raw sweet potato planks directly to the pan in a single layer.

Drizzle the olive oil over the sweet potato planks, then sprinkle evenly with the kosher salt and black pepper.

Use tongs or clean hands to toss the sweet potato planks right in the roasting pan until every piece is well coated in the oil, salt, and pepper. Spread them back out into a single, even layer with a little space between each plank.

Return the pan to the oven and roast for 15 minutes without stirring so the bottoms start to brown and caramelize.

After 15 minutes, carefully flip each sweet potato plank with tongs or a spatula. Roast for another 10 to 15 minutes, or until the planks are tender in the center and browned on the edges. Total time will depend on how thick your planks are and your oven.

Taste one plank and add a pinch more salt and pepper if needed. Serve the sweet potato planks hot, straight from the pan, or transfer them to a warm serving dish.

For a slightly sweeter version, sprinkle 1 to 2 teaspoons of brown sugar or maple syrup over the planks along with the oil, salt, and pepper before roasting. If you want a smoky vibe, add 1/2 teaspoon smoked paprika or chili powder to the salt and pepper. Garlic lovers can toss in 1/2 teaspoon garlic powder (or a clove of minced fresh garlic added during the last 10 minutes of roasting so it doesn’t burn). To change up the fat, swap olive oil for melted coconut oil or avocado oil. If you’re cooking for kids, cut the planks a bit thinner so they roast faster and get extra caramelized. Food safety tips: Always scrub sweet potatoes well to remove dirt, and cut away any bruised or moldy spots before slicing. Use a sharp knife and stable cutting board when cutting thick planks to avoid slipping. Keep the hot roasting pan handle turned inward and use oven mitts at all times; a preheated dark metal pan gets very hot quickly. Leftover sweet potato planks should be cooled, then stored in an airtight container in the refrigerator and eaten within 3 to 4 days. Reheat in a hot oven or air fryer until warmed through and sizzling at the edges.