These oven roasted sweet potatoes have crisp, caramelized edges and tender centers. They're delicious as an easy side dish, in tacos, bowls, and more!
These roasted sweet potatoes are one of my favorite side dishes. They’re easy to make in a hot oven with just olive oil, salt, and pepper, but they’re still so delicious. These roasted sweet potatoes are lightly crisp on the outside, tender in the middle, and full of sweet and savory flavor.
I don’t know what it is about fall weather, but when the air gets cool and crisp, I start cooking sweet potatoes like crazy. I make baked sweet potatoes, mashed sweet potatoes, and sweet potato soup. But this roasted sweet potato recipe is how I cook them most often.
I love how simple it is (the oven does most of the work for you!) and that it’s so versatile. You can toss the roasted cubes into salads, top them onto bowls, stuff them into tacos, and of course serve them as a side dish. Did I mention they’re great straight off the sheet pan, too?
Roasted Sweet Potato Recipe Ingredients
You only need a handful of ingredients to make perfect roasted sweet potatoes:
- Sweet potatoes, of course! Look for ones that are firm, without any soft or damp spots.
- Extra-virgin olive oil – It adds a little richness and helps the potatoes soften and brown in the oven.
- And salt and pepper – They accent the potatoes’ natural sweetness, creating delicious sweet and savory flavor.
If you like, you can toss the potatoes with additional seasonings before or after they come out of the oven. Chili powder, cumin, cayenne, smoked paprika, garlic powder, or cinnamon would all be great choices.
Find the complete recipe with measurements below.
How to Roast Sweet Potatoes
There’s a reason I make oven roasted sweet potatoes so often: it’s super easy! Here’s what you need to do:
Start by preheating the oven to 425°F. This hot temperature is perfect for browning the potatoes on the outside while they become tender and creamy in the middle.
The next step is cutting the sweet potatoes into cubes. Do your best to cut all the pieces to a similar size so that they cook evenly in the oven.
Then, season them. Place the cubed sweet potatoes on two large, rimmed baking sheets lined with parchment paper. Drizzle them with olive oil and season with salt and pepper. Toss to coat and spread them in a single layer.
Finally, bake. Transfer the baking sheets to the 425°F oven. Roast for about 25 to 30 minutes, until the potatoes are browning around the edges. The exact bake time will depend on the size of your cubes and the freshness of your potatoes.
Season to taste, and enjoy!
Recipe Tips
- Leave the skins on. I don’t recommend peeling sweet potatoes before roasting. The skins are full of nutrients like fiber and potassium, and they help the potato cubes crisp up in the oven!
- Don’t crowd the baking sheet. If the potatoes are too crowded, they’ll steam in the oven, and they won’t get browned and crisp around the edges. Use baking sheets that are large enough for you to spread the cubes in a single layer, leaving a little space around each one.
How to Serve Oven Roasted Sweet Potatoes
In the fall and winter, I make roasted sweet potato cubes nonstop, but I never get bored with them. That’s because there are so many ways to use them! Here are a few of my favorites:
- As a side dish. I especially love to serve roasted sweet potatoes with veggie burgers, black bean burgers, and veggie chili. They pair well with any simply cooked protein too.
- In a grain bowl. Use them in this buddha bowl, or build your own bowl with the roasted sweet potatoes, a grain like farro, quinoa, or brown rice, a protein like baked tofu or lentils, and a punchy sauce. Cilantro lime dressing, chipotle sauce, chimichurri, and tahini sauce are some of my favorites.
- In tacos or burritos. They’re fantastic in these sweet potato tacos.
- In a salad. Try them in this sweet potato salad or wild rice pilaf!
- For breakfast. A hidden layer of roasted sweet potatoes is what makes my mom’s healthy breakfast casserole so darn good! I also love tossing them into a frittata with fresh sage and feta cheese.
How do you like to eat roasted sweet potatoes? Let me know in the comments!
More Roasted Vegetable Recipes
If you love this recipe, try roasting one of these veggies next:
Roasted Sweet Potatoes
Ingredients
- 4 medium sweet potatoes, cubed
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line 2 large baking sheets with parchment paper.
- Toss the sweet potatoes with olive oil, salt, and pepper and spread evenly onto the baking sheets. Roast for 25 to 30 minutes, or until the edges are browned. Season to taste.
I’m going to use roasted sweet potatoes as one of the toppings for our Thai Buddha Bowl. We’re cooking for 40 people and this is always a hit.
oh I’m so happy to hear that!
I enjoy roasted sweet potatoes with roasted chicken and drained frozen spinach at end to heat up
Ooh yum! Sounds delicious, Janis!
That worked very well…A great way to roast sweet potatoes.
These are a favorite. I am tempted to try parboiling with a dash of baking soda for extra crispness. Have you tried? Thoughts?
Hi Lesa, check out this post where we have some crispy sweet potato tips: https://www.loveandlemons.com/sweet-potato-fries/
Tried the slurry as suggested and it is an improvement. Thank you. PS many of your recipes are a go to for me. You have a wonderful talent and are nice to share it with us.
Absolutely peaceful everyone in the family found a new food better than french fries
So glad the recipe was a hit, Jodee!
Easy peasy and so yummy! Great simple recipe – always the best way to cook!!
They were so yummy… ate an entire large potato myself thank you!
Do you peel the sweet potatoes?
nope!
Can this recipe be prepped the day before? Sounds delicious. I’d like to make it for Thanksgiving.
I think they’re best out of the oven otherwise they edges get very soft, but they should still be tasty.
I LOVE roasted sweet potatoes. I usually do EVOO or Avocado oil, garlic powder, onion powder, salt, pepper & Za’atar seasoning. I also love to blend the types of potatoes. The white ones have this Awesome texture. 🙂
Outstanding receipt. The potatoes were crispy on the outside and very soft and creamy on the inside. Thank you.
You don’t have to make it. This “recipe ” is being offered to you FREE, show a little appreciation
Very good!! 🍠🧂
So glad you enjoyed it!
Thank you for the simple method. I just wanted the simplest way to roast sweet potatoes to accompany something else and can never remember what temperature and how long.
Thankful for recipe bloggers and Google because I was never taught how to cook and had to be on my own since age 15 so I’m just saying what you do makes a difference and I’m glad it’s available.
I’m glad your sweet potatoes were perfect!
I NEVER leave reviews on recipes that I make but these are too good to not say anything! They always come out tender, crispy and amazing! A new staple in our home for sure.
Hi Hayley, Thanks for your comment! I’m so glad you loved the sweet potatoes.
I expected the potatoes to be crispy, but they were just soft. Still tasted great, but not sure where it went wrong. I purposely didn’t use parchment paper so they would be crispy. Maybe there were too many pieces at once?
Hi Leigh, thanks for your comment! Roasted sweet potatoes can get lightly crisp around the edges, but they don’t get as crispy as regular potatoes because they’re not as starchy. If you’d like them to be crispier in the future, you could toss them with a little cornstarch before roasting. And as you mentioned, giving them enough space on the pan helps too!
easy, versatile. I added chopped cauliflower too. good. can add additional spices too.
I’m so glad you loved it!
What is the correct position in the oven for roasting veggies? Upper, lower or center?
Hi Lynn, You can do any. The hottest part of most ovens is near the bottom, so roasting the sweet potatoes on a low rack will give you the best browning underneath.
Love your skins on suggestions. Great nutrition. Couldn’t you add mashed sweet potatoes in with fresh homemade vegan burgers?