Roasted Sweet Potato Recipe
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Posted: 11/10/19
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Roasted Sweet Potatoes are a quick and easy side dish recipe perfect for busy weeknights! These sweet potatoes are diced, then seasoned and roasted in the oven. The result is sweet potatoes with a caramelized outside and soft center. This is the best way to enjoy them!
If you need a quick, easy and healthy side dish look no further than these Roasted Sweet Potatoes! Seasoned, crispy and tender sweet potatoes are probably one of my most favorite weeknight side dishes.
I like to season them with smoked paprika, but you can easily switch up the seasonings to change the flavor. I love a versatile side dish and these roasted potatoes go with practically any main dish – we love them with Parmesan Crusted Chicken and Air Fryer Chicken Legs!
Why This Roasted Sweet Potato Recipe Works!
- The prep is quick. Just dice the sweet potatoes, toss them with oil and seasoning and pop them in the oven!
- Within 30 minutes they’re hot and crispy on the outside and tender and soft on the inside – just the way roasted potatoes should be.
- Sweet Potatoes are high in fiber and vitamin contents making them healthier than regular potatoes.
Ingredients for Roast Sweet Potatoes
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
- Sweet potatoes
- Olive oil
- Garlic salt
- Smoked paprika
- Ground pepper
How to Pick a Good Sweet Potato
When picking a sweet potato make sure to look for a firm sweet potato that is even in color and does not have any bruises or cracks. Avoid any sweet potato that is showing signs of decay.
After purchasing the sweet potatoes store in a cool, dry well-ventilated area and use within a week or two or buying. Do not refrigerate.
How to cut a sweet potato for roasting
- You will need a sharp knife to cut the potatoes!
- Peel your potatoes (or not if you like the skin!)
- First, slice off a bit of the potato on one side so it will sit on the cutting board without rolling over. This will make it much easier (and safer!) to slice the potato.
- Slice the potato into 1/2″ round slices.
- Slice each round into 1/2″ pieces.
How to Roast Sweet Potatoes
- Prep the potatoes – peel and cut the potatoes into 1/2″ pieces. Spread the diced potatoes on a half sheet pan.
- Season the sweet potatoes – drizzle the olive oil over the top of the potatoes. Sprinkle the spices over the top and then toss the potatoes to coat them evenly in the oil and spices. Spread the potatoes into an even layer (they should have space between them so they don’t steam).
- Roast the potatoes – roast the sweet potatoes for 30 minutes at 425 degrees F. Flip them over every ten minutes while they’re roasting so they cook evenly.
How long should I cook sweet potatoes in the oven?
These sweet potatoes are diced so they take about 30 minutes to roast in the oven at 425 degrees Fahrenheit.
If your sweet potato is whole it will take about 40-50 minutes to bake at 425 degrees Fahrenheit.
Expert Tips for Oven Roasted Sweet Potatoes
- First, be sure to cut your potatoes into equal-sized pieces. I recommend cutting them into 1/2″ pieces because they will roast in 30 minutes. The bigger you cut them the longer it will take them to roast. If your diced sweet potatoes are all different sizes they won’t cook evenly – the small ones will burn before the bigger ones are done!
- Use the right amount of oil! For this recipe that serves four, I think 2 tablespoons of olive oil is the perfect amount. The oil gives the potatoes flavor but it also ensures that they don’t stick to the pan.
- Don’t overcrowd the pan. In order to roast, the potatoes need to release their moisture so be sure to give them plenty of space. If they are crowded together they will end up steaming and won’t turn crispy and golden.
Do you leave the skin on sweet potato when roasting?
It’s up to you! I prefer to peel my sweet potatoes for roasting because I like the texture and flavor of the potatoes without the skins. You don’t have to peel them and the skin is full of nutrients!
Should sweet potatoes be boiled before roasting?
For this recipe, it’s not necessary to parboil the sweet potatoes before roasting them. In some cases, you might want to parboil them if you want them to roast faster so it really depends on the recipe!
Storing Roasted Sweet Potatoes (freezing, reheating)
If you have any leftovers store them in an air tighter container in the refrigerator for 3-5 days.
The best way to reheat leftovers is to spread them out on a sheet pan and warm them in the oven at 350 degrees Fahrenheit for about 10-15 minutes or until hot.
They can also be reheated in the microwave, but they will be a little more mushy.
Leftovers can also be frozen in an airtight freezer container for up to three months. Thaw overnight in the refrigerator and reheat according to directions above.
Serve Roasted Sweet Potatoes with:
- Serve this easy side dish with chicken like my Cheesy Bacon Kale Stuffed Chicken.
- For a hearty meat and potatoes dinner, Roasted Sweet Potatoes go great with Meatloaf, too!
- We also love them with Crock Pot Honey Ham and Instant Pot Ribs which are both delicious and easy dinners.
- Or try them with Grilled Tenderloin – while the potatoes are in the oven you can use your grill to cook the tenderloin.
More quick and easy side dishes!
I often get stuck in a rut with my side dishes, but it’s easy to mix them up! Here are a few of my go-to recipes to break out of the “norm”!
- Loaded Hasselback Potatoes – Baked potatoes thinly sliced and stuffed with cheese and bacon.
- Creamed Peas – Only five ingredients and 15 minutes for this easy side!
- Roasted Cauliflower – Quick and easy baked cauliflower with simple seasonings.
- Air Fryer Sweet Potatoes – a super-easy way to get crispy potatoes!
- Air Fryer Broccoli – crispy roasted broccoli in minutes!
mORE RECIPES YOU’LL LOVE!
- What is a Trash Can Drink?
- Dip and Chips
- Veg Casserole
- Ranch Dip for Chips
- Sugar Cookie Frosting that Hardens
- Instant Pot Chicken One Pot Meal
Try it and love it? Rate it, please!!! ? Seriously though a five-star rating below will make my day!
If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Roasted Sweet Potatoes
Quick, easy oven roasted sweet potatoes are a healthy side dish with tons of flavor from a few simple seasonings.
Ingredients
- 3 sweet potatoes
- 2 Tbsp olive oil
- 1 tsp garlic salt
- 2 tsp smoked paprika
- 1/2 tsp ground pepper
Instructions
- Preheat oven to 425 degrees F.
- Peel and dice the sweet potatoes into ½’’ pieces. Place on half sheet pan. Pour olive oil over the potatoes and toss to cover the potatoes. Sprinkle seasonings on top of potatoes and toss until potatoes are seasoned.
- Spread potatoes out the potatoes so they are not overlapping. If they overlap you will steam them and not roast them.
- Place potatoes in an oven and bake for 30 minutes or until roasted to your desire. Flip potatoes ever 10 minutes during cooking.
Tips
Expert Tips for Oven Roasted Sweet Potatoes
- First, be sure to cut your potatoes into equal-sized pieces. I recommend cutting them into 1/2″ pieces because they will roast in 30 minutes. The bigger you cut them the longer it will take them to roast. If your diced sweet potatoes are all different sizes they won’t cook evenly – the small ones will burn before the bigger ones are done!
- Use the right amount of oil! For this recipe that serves four, I think 2 tablespoons of olive oil is the perfect amount. The oil gives the potatoes flavor but it also ensures that they don’t stick to the pan.
- Don’t overcrowd the pan. In order to roast, the potatoes need to release their moisture so be sure to give them plenty of space. If they are crowded together they will end up steaming and won’t turn crispy and golden.
Video
Nutrition Information
Calories: 149.18kcal (7%), Carbohydrates: 20.32g (7%), Protein: 1.7g (3%), Fat: 7.19g (11%), Saturated Fat: 1.01g (6%), Sodium: 635.86mg (28%), Potassium: 351.38mg (10%), Fiber: 3.34g (14%), Sugar: 4.18g (5%), Vitamin A: 14324.87IU (286%), Vitamin C: 2.34mg (3%), Calcium: 29.25mg (3%), Iron: 0.81mg (5%)
Jeanie says
Made this tonight and cooked along with chicken. It was fabulous! Loved the little bit of crunch on the potatoes. Will definitely make again
Julie Evink says
Wonderful to hear Jeanie! Thanks for commenting and rating the recipe!
Jean says
Thank you so much for this recipe. My family loves it. I will be making this often.
Julie Evink says
So glad you are enjoying it Jean! Thanks for commenting and rating the recipe!
Ann says
Love these so much! It is now our favorite go-to for a side with meat and snack. They are even great cold the next day right out of the fridge. Love them!
Thanks so much!
Michelle Sperr says
Awesome Ann! Glad you love this recipe!
Raineaz says
so can they be prepared a day early- or at least seasoned then baked next day. thanks
Julie says
These will be best made fresh.
Valerie says
Will they still work if i don’t peel the potatoes?
Julie says
Yep!
Kristie says
Would Yams work on this
Julie says
Yes I believe so!
Beth says
I”m always on the lookout for quick prep recipes and I have found it in this one! Wonderful!
Julie says
Yes! Simple, quick and healthy!
Jessica says
These were the best sweet potatoes I’ve ever eaten. I will totally make them again!
Julie says
Glad to hear it!
Valerie Millikin says
What is the green garnish on top of the sweet potatoes ?
Julie says
chopped chives