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Look no further for the Best Roasted Sweet Potatoes! Tender throughout, caramelized, and crispy on the edges; they are easy to make, nutritious, tasty, and so versatile. Enjoy them as a side or an addition to your salads and vegan Buddha bowls.
If you’re looking for more easy sweet potato recipes try my Crispy Air Fryer Sweet Potato Wedges, Air Fryer Baked Sweet Potato, and Sweet Potato Puree.
Quick Look: Roasted Sweet Potatoes
- 🔪 Prep Time: 5 minutes
- 🔥 Cook Time: 40 minutes
- 🍽 Total Time: 45 minutes
- 👨👩👧👧 Serving: 6 servings
- 🌱 Calories: 140 calories per serving
- 🍠 Dietary Breakdown: Rich in beta-carotene, vitamin C, and potassium. Also a fantastic source of fiber and complex carbohydrates.
- 😋 Flavor Profile: Savory with an earthy sweetness.
- ✅ Difficulty: Easy and beginner-friendly. Perfect for meal prep and weeknight meals.
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Praise for Roasted Sweet Potatoes
Since I was a little girl there have been few foods I’ve loved more than sweet potatoes. I love them baked whole, as crispy sweet potato fries, added to recipes, even shredded into chewy tahini cookies. However, I just might love simple roasted sweet potatoes best. The process of roasting sweet potatoes brings out the natural sweetness, and satisfying earthiness of my favorite veggie.
This recipe makes the most delicious and tender roasted sweet potatoes with wonderfully crispy edges, and savory spices. Roasted sweet potatoes can be used as a versatile side dish, meal topper, or healthy snack. I love adding these tender taters to my Everyday Buddha Bowl, Sweet Potato Lentil Salad, Creamy Sweet Potato Soup, and Autumn Kale Salad. Or enjoy them as a warm snack with miso tahini dressing or gremolata for your dipping sauce.
If you’re wondering how to cook sweet potatoes with different methods, check out my round up of 50+ Sensational Sweet Potato Recipes!
Key Ingredients
A simple but flavorful seasoning blend makes this sweet potato recipe one of a kind and delicious! Here’s what you’ll need:
Sweet Potatoes: The best sweet potatoes for this recipe are Jewel and Garnett. I also love Japanese sweet potatoes (murasaki) which are sweeter and starchier. Choose potatoes with smooth, unblemished skin that are firm and heavy for their size. Avoid any with soft or wet spots.
Oil: Adds richness, helps the potatoes crisp up, and keeps them from sticking to the baking sheet. Use avocado oil, extra virgin olive oil, or coconut oil. If using, melt the coconut oil on low heat or in a microwave before drizzling it on the potatoes.
Pantry Seasonings: Smoked paprika, garlic powder, and black pepper add smokiness and a light zesty heat. A delicious trifecta! Always use spices with a good expiration date for the best taste.
See the recipe card for full information on ingredients and quantities.
Seasoning Variations
Though I absolutely adore the smoky and mildly spicy seasoning blend, sweet potatoes do well with various herbs and spices. Try any of the following combinations to give this roasted sweet potatoes recipe your own touch.
Asian: Roast the potatoes in sesame oil and combine 1/2 teaspoon each of garlic powder, ginger powder, and salt to give these potatoes a zesty and savory Asian-inspired touch. Pair these sweet potatoes with a Crunchy Sesame Tofu Salad.
Simple: Sprinkle the potatoes with salt, pepper, and 2 teaspoons coconut or cane sugar. Consider adding 1 teaspoon of ground cinnamon for a cozy touch.
Southwest: Add 1 teaspoon of ground cumin along with the other spices. Pair this style of roasted sweet potatoes with this Zesty Black Bean Corn Salad.
Herbs: Season the potatoes with 1 teaspoon of dried rosemary or oregano and the directed amount of salt and pepper for an herbaceous dish. Add cayenne pepper to taste. You can also use 1 teaspoon of Herbes de Provence for a light, floral finish. Or use 1 teaspoon of za’atar for a Middle Eastern flavor.
More Veggies: Craving some more veggies in the mix? Try my Roasted Vegetables recipe which features sweet potatoes alongside carrots, cauliflower, Brussels sprouts, and red onion.
How to Make Roasted Sweet Potatoes
Making roasted sweet potatoes is so easy. Follow these simple steps, and don’t miss my extra recipe tips below this section 🙂
- Cube the Sweet Potatoes. Cut the potatoes lengthwise or widthwise into 3/4-inch thick slices. Rotate the slices and cut pieces perpendicular to the first cut, making sweet potato spears. Group the spears together and cut into square cubes.
- Prepare the Oven & Oil the Potatoes. Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper. Add the cubed sweet potatoes to a large mixing bowl and drizzle them with oil. Gently toss until covered.
- Season the Potatoes. Combine the spices in a small bowl, then sprinkle them over the sweet potatoes. Toss the potatoes until evenly covered with the spice mixture.
- Roast Potatoes. Evenly spread the potatoes onto the baking sheet. Roast for 40 minutes––stirring the potatoes halfway––or until tender and crispy on the edges.
- Enjoy! Remove the potatoes from the oven. Let them cool at room temperature for a few minutes before serving. Season with additional salt and pepper to taste, and enjoy hot!
Jenné’s Recipe Tips
- To make these extra crispy. After 30 minutes in the oven, raise the temperature to 425°F for the final 10 or so minutes of cooking to get the edges extra crispy.
- Cut the potatoes uniformly. Ensure even roasting with similarly-sized potato cubes. They don’t need to be identical, but they should be around the same size. I recommend 1/2-inch to 3/4-inch cubes. Or slice them into sweet potato wedges.
- Space out the sweet potatoes. Use a large, rimmed roasting pan and spread them out so they do not overlap and leave room for the potato steam to evaporate. Otherwise, the potatoes can get soggy and mushy instead of crisp.
- Rotate throughout the baking time. Turn the potatoes once or twice during the cooking time so they cook and crisp up evenly.
- Add extra time as needed. If the potatoes aren’t fork-tender at the end of the roasting time, add time in 5 minute increments or until tender and golden-brown.
Serving Suggestions
This roasted sweet potato recipe makes a versatile and easy side dish for almost any meal, from vegan chicken nuggets to black bean beet burgers. You can also add it to salads, sweet potato soup, wraps, and any of the following:
Storage Directions
- Refrigerating: Cool the roast sweet potatoes to room temperature before transferring them to an airtight container and refrigerating for up to 5 days.
- Freezing: The cooled potatoes can also be frozen in a freezer-safe container for up to 3 months. Defrost them in the refrigerator overnight or reheat them from frozen.
- Reheating: Warm the potatoes in a 300°F oven for 5-10 minutes or until warmed through. Double the baking time if reheating frozen potatoes. You can also heat the potatoes in the microwave on gentle heat.
Roasted Sweet Potatoes FAQs
No, you do not need to soak or boil them first. Though you can soak sweet potatoes before roasting to remove excess starch, I find that the extra work and mess aren’t worth it. The potatoes are perfectly tender and crispy when just roasted!
For the crispiest roasted sweet potatoes in the oven, space them out on a large baking pan so they are not crowded, stir or turn them occasionally throughout the cooking time. Roast them at 375°F for 30 minutes, then increase the heat to 425°F for the final 10 minutes of cooking.
Yes, you most certainly can make this roasted sweet potato recipe with purple Japanese yams (murasaki). Use the same seasonings from this recipe, or keep it simple with just oil, salt, and pepper. If desired, you can also add garlic and ginger powder.
Cubed sweet potatoes need to roast for at least 40 minutes at 375°F. Add additional time as needed until the potatoes are golden brown, tender, pierce easily with a fork.
In America we often call sweet potatoes “yams”, but yams are actually an unrelated tuber commonly used in African and Asian cooking. I’ve written a whole post listing the difference between sweet potatoes and yams.
More Healthy Veggie Side Dishes
Side Dishes
Za’atar Roasted Cabbage
Side Dishes
The Best Air Fryer Green Beans
Side Dishes
Air Fryer Zucchini
Side Dishes
Crispy Air Fryer Broccolini
If you tried this Roasted Sweet Potatoes recipe or any other recipe on my blog, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
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Perfect Roasted Sweet Potatoes
Video
Ingredients
- 3 medium sweet potatoes, about 2 lbs, scrubbed and cubed (peeling optional)
- 2 tbsp avocado oil, or extra virgin olive oil or coconut oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp fine sea salt
Instructions
- Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper.
- Add the cubed sweet potatoes to a large mixing bowl and drizzle them with oil. Gently toss until covered.
- Sprinkle the spices over the sweet potatoes. Toss the potatoes until evenly covered with the spice mixture.
- Evenly spread the potatoes onto the baking sheet.
- Roast for 40 minutes or until tender. If you want them extra crispy, stir the potatoes halfway through. If the potatoes are not tender at the end of the 40 minutes, add additional roasting time in 3-5 minute intervals until you can easily pierce them with a fork. See note below for making them extra crispy.
- Remove the potatoes from the oven. Let them cool at room temperature for a few minutes before serving. Season with additional salt and pepper to taste, and enjoy hot!
Notes
-
- To make extra crispy roasted sweet potatoes. After 30 minutes in the oven, raise the temperature to 425°F for the final 10 or so minutes of cooking to get the edges extra crispy.
- Cut the potatoes uniformly. Ensure even roasting with similarly-sized potato cubes. They don’t need to be identical, but they should be around the same size. I recommend 1/2-inch to 3/4-inch cubes.
-
- Space out the sweet potatoes. Use a large, rimmed roasting pan and spread them out so they do not overlap and have room for the potato steam to evaporate. Otherwise, the potatoes can get soggy and mushy instead of crisp.
-
- Rotate throughout the baking time. Turn the potatoes once or twice during the cooking time so they cook and crisp up evenly.
-
- Add extra time as needed. If the potatoes aren’t fork-tender at the end of the roasting time, add time in 3-5 minute increments or until tender and golden-brown.
- Refrigerating: Cool the roast sweet potatoes to room temperature before transferring them to an airtight container and refrigerating for up to 5 days.
- Freezing: The cooled potatoes can also be frozen in a freezer-safe container for up to 3 months. Defrost them in the refrigerator overnight or reheat them from frozen.
- Reheating: Warm the potatoes in a 300°F oven for 5-10 minutes or until warmed through. Double the baking time if reheating frozen potatoes. You can also heat the potatoes in the microwave on gentle heat.
I make these roasted sweet potatoes every week, at least once a week! I love how they are roasted to perfection––tender on the outside with just the right amount of crispy on the outside.
Just made these as a side dish for ribs. Delicious! And my picky husband raved! This recipe is definitely a keeper. Thank you Jenne!
Love it, Christine! Thanks for sharing 🙂
Where can I find the recipe for roosted sweet potato and beet salad you refer to in the post about Spicy Fried Cauliflower Chicken”?
Cooking sweet potatoes this way is genius!! These were so good, even my children (who were avowed sweet potato haters) loved them and are asking for more! Thanks Jenne!
Fantastic!! I gotta check that out 🙂 Thank you so much!
I am making these, mmmmm can’t wait.
Thanks so much Susan! Enjoy 🙂
You’re so cute Jenné! With my abundance of sweet potatoes I was looking for a recipe and was reminded of your blog that I haven’t seen in a while. Awesome work! You’ve come soo far since our days working together at Pure (RIP).
Hey Vanessa!! Thank you so much 🙂
I hope you found what you were looking for on my sweet potato site. And I hope you’re doing well!!!
RIP Pure. So gonna miss that place.
xo
Great! have fun
Thanks so much!! I’m having a ball 🙂
Hey Traci!!
I love that we both use coconut oil. It’s the absolute best! I wish I had some of that stuff right now 🙂
Let me know how your tacos are. I’m sure they’re going to be divine <3
Thanks for watching 🙂
xoxoxo