Learn how to roast sweet potatoes in the oven so they turn out perfectly crisp & caramelized on the outside + soft & tender on the inside every time. They’re great served as a healthy side dish, salad topping or meal prep staple.
Why Make Roasted Sweet Potatoes
A few things to love about this recipe:
- Sweet Potatoes have many health benefits. Sweet potatoes are fiber and antioxidant packed. They’re also rich in vitamin A (beta-carotene) which supports eye health and overall immune function.
- Roasted sweet potatoes are versatile when it comes to flavor-pairing. Serve as an easy side dish or toss into salads and grain bowls. They’re also great mixed into tacos, quesadillas and wraps!
- They’re great for meal prepping. They hold up well in the fridge about 4-5 days and reheat easily without losing their flavor. Because their flavor profile is so versatile, they’re simple enough to toss into salads & grain bowls or served as a quick side to most weeknight dinners.
Herbs & Seasoning Ideas
When it comes to spicing your potatoes, you can really play around with with the spices depending on what you like and what flavors you want to highlight according to your own personal preference.
- Savory + Herby: Try garlic powder, onion powder, rosemary or thyme for a mellow, grounded flavor. Pre-mixed spic blends like
- Smoky + Spicy: Use chili powder, paprika, cayenne, taco seasoning or fajita seasoning to contrast the naturally sweet flavor.
- Bright + Fresh: Add a squeeze of lemon juice, fresh herbs like parsley & cilantro or za’atar spice after roasting. Crumbled feta cheese or goats cheese are also great serving options for an extra tangy, creamy flavor addition.
- Warm + Sweet: Cinnamon, nutmeg, apple pie spice and/or maple syrup to enhance their natural sweetness.
My go-to blend is usually a combo of cumin, paprika, thyme, garlic powder and coriander, but I change it up all the time depending on mood.
You can also just keep it simple with a bit of salt and black pepper. Roasted vegetables don’t need much to taste great!
How to Make Roasted Sweet Potatoes in a Few Easy Steps
Season: Toss potatoes, oil and spices in a large bowl until well combined.
Spread: Arrange potatoes in an even layer across 1-2 large baking sheets.
Roast: Cook for 25-30 minutes. Flip the potatoes and rotate the pans halfway through.
Tips
Roasted sweet potatoes really are easy to make, especially if you keep in mind these tips.
- Make them even in size. Uneven potatoes will cook at slightly different rates.
- Don’t overcrowd the pan. Crowded sweet potatoes will steam as the cook which will result in softer, soggier potatoes.
- Flip halfway through roasting. This will help ensure your potatoes crisp up on brown on both sides.
- Line with parchment paper for easy clean up. Save yourself the extra cleaning task, but keep in mind that your potatoes won’t be as crispy without baking directly on the hot surface.
Serving Ideas
Roasted sweet potatoes really are a perfect dish to so many different meals. Try them with Fennel & Thyme Spatchcock Chicken, Almond & Herb Crusted Baked Salmon or Smokey Black Bean Tacos.
They’re also make a great addition to breakfast mains! Mix them into a mixed into a breakfast hash or serve along side some eggs with avocado for a nutrient dense breakfast.
More Roasted Vegetable Sides
Enjoy!
Let me know if you try this Roasted Sweet Potatoes recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Roasted Sweet Potatoes Recipe
Roasted sweet potatoes are a delicious gluten free + vegan side dish for any meal. They're made with simple ingredients and roast in 30 minutes or less.
Ingredients
- 2 lbs sweet potatoes, cut into ½–1-inch cubes (900g)
- 2 tbsp olive oil, avocado oil or vegetable oil (30ml)
- ½ tsp salt plus more to taste
- Optional seasonings: ½–1 tsp smoked paprika, garlic powder, cumin and/or coriander
- Optional garnish: fresh herbs (like parsley or thyme)
Instructions
- Oven Prep: Preheat the oven to 425°F (220°C). Set aside a couple large baking sheets.
- Potato Prep: Wash or peel the potatoes, then cut evenly into ½–1-inch cubes. Peeling is optional.
- Season: In a large bowl, toss the sweet potatoes with oil, salt and any additional herbs & spices you like until evenly coated.
- Add to Baking Sheet: Spread sweet potato cubes out across both baking sheets in a single layer. Try to leave a bit of space between the potatoes so they caramelize and roast rather than steam.
- Roast: Bake for 25-30 minutes. Halfway through roasting, remove from the oven and use a spatula to flip the potatoes over. Rotate the pans when returning them to the oven. Roast until golden brown. The potatoes should be tender in middle with crispy edges.
- Serve: Season with more salt or fresh herbs if desired and serve will still warm.
- Storage: Cool to room temperature then store leftovers in an airtight container in the fridge for up to 4 days. Reheat at 400°F (200°C) for 10 minutes to re-crisp.
Notes
- For easy cleanup: Line the baking sheets with parchment paper or foil.
- For crispier edges: Use a dark, heavy baking sheet and don't line with baking paper.
- Freeze: Cool completely then store in a freezer safe container or bag up to 3 months.
- You can toss the sweet potatoes in spices directly on the pan if you want one less bowl to clean up.
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