Oven Roasted Sweet Potatoes (original) (raw)
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When it comes to Oven Roasted Sweet Potatoes, it’s ALL about using the right technique and I’ve got a game-changing method that makes this recipe the absolute best. Tender, sweet, savory, and ready to pair with just about any main dish.
Best sweet potatoes EVER.
Thanks to their natural sweetness, oven roasted sweet potatoes are one of the easiest vegetables to love, especially if you have picky eaters.
- If you (or your family members) are suspicious of green vegetables like Roasted Broccoli, start with roasted sweet potatoes instead.
- My trick to perfect roasted sweet potatoes is to cut the potatoes into large chunks. When they’re cut larger, the insides have time to become unbelievably velvety while the outsides fully crisp.
Enjoy these crispy roasted sweet potatoes as a side dish to any main protein, or add other vegetables to the pan with them, like this Roasted Root Vegetables recipe.
5 Star Review
“I just made these and they are DELICIOUS! I can’t stop eating them! Really like the spice combination.”
— Cheska —
How to Roast Sweet Potatoes
Prepare. Scrub the sweet potato. Whether or not you peel the potato is completely personal preference; we leave ours on as I enjoy the texture. If you are serving children or sensitive eaters, consider peeling the sweet potatoes before roasting.
Slice into Rounds. Trim off the ends of the sweet potatoes. Cut the sweet potato cubes into 1-inch thick rounds. Depending upon the shape of the sweet potato, you will have some rounds that are very wide in diameter (large) and some that are narrower.
Cut the Rounds into Chunks. Lay the cut side of each round down on your cutting board so that it rests flat. Cut each round so that you have pieces that are roughly 1-inch in size. Very large rounds I cut into fourths or even sixths. Smaller rounds I cut in half. To make sure the sweet potatoes cook evenly, try to cut them all roughly the same size.
Season. Toss the sweet potatoes with the oil and seasoning and arrange them on the pan. Don’t crowd them! You need plenty of room around the pieces for air to circulate, otherwise they will steam and you lose the crispy outsides.
Roast. Bake the sweet potatoes for 20 minutes, flip, and continue baking for 10 to 20 minutes more. Season to taste and ENJOY!
Additional Seasoning Suggestions
- Spicy. Add a 1/2 teaspoon cayenne pepper to kick things up a notch.
- Herb.Add 1 teaspoon dried thyme, basil, or Italian seasoning.
- Parmesan. Sprinkle freshly grated Parmesan over the top of your oven roasted sweet potatoes for a delicious finish.
- Ground Cumin. Add 1/2 teaspoon for a rich, earthy flavor with a hint of citrus.
- Garlic Powder. A 1/2 teaspoon will taste slightly sweeter and less assertive than fresh garlic.
- Brown Sugar or Honey Roasted. Add 1 to 2 tablespoons brown sugar or honey for a sweet, caramelized flavor; line your sheet pan with foil to make it easy to clean.
More Ways to Roast Sweet Potatoes
Oven roasted sweet potatoes, the easiest, most delicious veggie side dish recipe! Crispy outside, tender inside and seasoned to perfection.
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For the Roasted Sweet Potatoes
- 2 pounds sweet potatoes about 3 medium
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey or pure maple syrup optional
- ¾ teaspoon kosher salt
Preheat the oven to 425 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper or aluminum foil (this is especially important if using the honey)
Scrub the sweet potatoes and peel if desired. If scrubbing only, be sure to pat them very dry.
Trim off the ends of the sweet potatoes, then cut crosswise into 1-inch-thick rounds.
Cut each round so that you have pieces that are roughly 1-inch in size. They won’t all be perfectly uniform, which is fine. Just try to get them to all be fairly similar in size so that they roast in the same amount of time. Smaller rounds are typically cut into quarters; larger ones you may need to do in 6ths. Place the cubes in the center of the baking sheet.
Drizzle the sweet potatoes with the oil and honey (if using) and sprinkle with salt and your seasoning(s) of choice.
Toss to coat the sweet potatoes as evenly as possible, then spread them into a single layer on the baking sheet. Make sure the potatoes have a good amount of room around them, or they will steam instead of caramelize. Turn the cubes so that the widest, flattest side of the pieces are touching the sheet pan.
Roast the sweet potatoes for 20 minutes, then remove from the oven and with a big spatula, turn them to promote even browning. Arrange them back in a single layer. Continue baking for 10 to 20 additional minutes, until the sweet potatoes are fork tender and caramelized at the edges. It’s OK if some of the edges get pretty dark—they’ll taste delicious. Taste (be careful, they are hot!) and seasoning with a bit of extra salt as desired. Enjoy warm or at room temperature. See blog post above for storage tips and ways to use them.
*You can also do a mix of seasonings. If using spicy seasonings, like chipotle chili powder, be careful not to overdo it. When using spicy seasonings (such as chili powder or chipotle chili powder), I like to add honey too.
TO STORE: Refrigerate sweet potatoes in an airtight storage container for up to 5 days.
TO REHEAT: Rewarm potatoes on a baking sheet in the oven at 350 degrees F.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 5)Calories: 220kcalCarbohydrates: 40gProtein: 3gFat: 6gSaturated Fat: 1gPotassium: 619mgFiber: 6gSugar: 11gVitamin A: 25889IUVitamin C: 4mgCalcium: 54mgIron: 1mg
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Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!