Roasted sweet potatoes are one of the easiest and most delicious side dishes you can make. Their naturally sweet flavor intensifies in the oven, creating caramelized edges and a tender, fluffy interior. Whether you’re prepping a weeknight meal or looking for a healthy holiday side, these oven-roasted sweet potatoes never disappoint. They’re rich in fiber, vitamin A, and antioxidants—plus they pair well with almost any main course.
Table of Contents
Why You’ll Love This Recipe
- Quick prep with just a few ingredients
- Perfectly crispy edges and soft centers
- Naturally gluten-free and vegan
- Customizable flavors: savory, spicy, or sweet
- Meal-prep friendly: store and reheat easily
- Nutritious and filling
Ingredients
- 2 large sweet potatoes, peeled and diced (about 1-inch cubes)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ½ teaspoon smoked paprika (optional)
- Fresh parsley or thyme, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Prep sweet potatoes: Peel and dice sweet potatoes into 1-inch cubes for even roasting.
- Season: In a large bowl, toss the cubes with olive oil, salt, pepper, and any additional seasonings like paprika or garlic powder.
- Spread evenly: Arrange sweet potatoes in a single layer on the prepared baking sheet. Don’t overcrowd—use two sheets if needed.
- Roast for 25–30 minutes, flipping halfway through to ensure even browning.
- Serve hot, garnished with fresh herbs if desired.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Servings: 4
Nutrition Facts (Per Serving, Approximate)
- Calories: 160
- Carbohydrates: 28g
- Protein: 2g
- Fat: 5g
- Fiber: 4g
- Sugar: 6g
- Vitamin A: 370% DV
- Vitamin C: 4% DV
Tips & Variations
- Sweet version: Toss with cinnamon and maple syrup before roasting
- Spicy version: Add cayenne pepper or chili powder
- Crispier edges: Use convection bake or roast longer without flipping
- No peeling needed: You can roast with skin on for extra fiber
- Add-ins: Combine with cubed carrots, Brussels sprouts, or apples
FAQs
Can I use frozen sweet potatoes?
Fresh is best, but you can roast frozen ones—just don’t thaw them first.
Why are my sweet potatoes soggy?
Overcrowding the pan causes steaming. Spread them out for crispier edges.
Do I need to peel sweet potatoes?
It’s optional! The skin is edible and contains nutrients.
Can I make these ahead?
Yes. Roast and store in an airtight container for up to 4 days. Reheat in the oven or air fryer.
Roasted Sweet Potatoes
Equipment
- – Cutting board
- – Chef’s knife
- – Large bowl
- – Baking sheet
- – Parchment paper
Ingredients
- – 2 large sweet potatoes peeled and diced
- – 2 tablespoons olive oil
- – 1 teaspoon kosher salt
- – ½ teaspoon black pepper
- – ½ teaspoon garlic powder optional
- – ½ teaspoon smoked paprika optional
- – Fresh herbs for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Peel and dice sweet potatoes into 1-inch cubes.
- Toss with olive oil, salt, pepper, and spices.
- Spread in a single layer on a lined baking sheet.
- Roast for 25–30 minutes, flipping halfway through.
- Serve hot, garnished if desired.
Notes
– Toss leftovers into grain bowls or salads
– Season as desired for sweet or savory variations
Conclusion
These roasted sweet potatoes are a go-to side dish that’s both wholesome and versatile. Whether you keep it simple with salt and olive oil or spice things up, this recipe is sure to become a staple in your kitchen. It’s healthy, easy to prepare, and pairs perfectly with nearly any meal.