Roasted Sweet Potatoes

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5 from 127 votes

Quick, easy oven roasted sweet potatoes are a healthy side dish with tons of flavor from a few simple seasonings.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Servings:

Calories: 149.18kcal

Author: Julie Evink

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.

Video

Notes

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.

How to pick a good sweet potato

Look for sweet potatoes that are firm with smooth skins that are even in color. Smaller sweet potatoes are sweeter and less starchy than larger ones and are great for roasting.

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, though!

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