This is a side dish for an October weeknight: warm enough for the table, quick enough not to become a project. Sweet potatoes get crisp edges in a hot oven; orange zest, rosemary and a little red pepper keep the flavor bright.

Serves: 4. Time: about 35 minutes. You need: 2 large sweet potatoes, 1½ tablespoons olive oil, the zest of 1 orange, 1 teaspoon chopped rosemary, salt, pepper and a pinch of red-pepper flakes.

How: Heat the oven to 425°F. Cut the sweet potatoes into ¾-inch cubes. Toss with olive oil, zest, rosemary, salt, pepper and red pepper. Spread in one layer on a sheet pan and roast 25–30 minutes, turning once, until browned and tender. Finish with a squeeze of orange juice just before serving.

Make it local: choose Florida-grown citrus when available. Find Florida seasonal produce through the state’s fresh-food guide.