Sweet and savory roasted sweet potatoes are the perfect side dish for your favorite fall and winter dishes.
Oven Roasted Sweet Potatoes
These quick roasted sweet potatoes make an easy side dish to cook up all season long. They use pantry staples, and most of the cook time is hands-off. This is my favorite way to make sweet potatoes! They have a gorgeous orange color and a sweet and savory flavor that I love. While they roast in the oven, you can finish up your other dishes. They’re delicious with meat and a veggie, added to grain bowls with a runny egg, roasted veggies, and sauce, or even for breakfast with your favorite eggs. More of my favorite sweet potato recipes are these baked sweet potatoes and these air fryer sweet potato fries!
The Recipe That Made Me Fall In Love With Sweet Potatoes
I never used to love sweet potatoes, and I was always surprised because everyone seems to love them. It’s probably because I tend to like savory dishes, which is why I fell in love with these roasted sweet potatoes! The seasoning makes them so delicious. If you are not a sweet potato fan, let me know if you try these! A few more reasons to love them:
- Healthy: Sweet potatoes are packed with fiber and protein, making them very filling. They are also high in vitamins like vitamin A, Vitamin C, and potassium.
- Easy: Just dice the potatoes, season them, and throw them in the oven–so simple!
- Inexpensive: Made with ingredients that are easy to find in the grocery store.
- Fits many dietary restrictions: gluten-free, dairy-free, high-fiber, Whole30, Vegetarian, Weight Watchers, and more
- Versatile: From breakfast to dinner, there are many ways to serve roasted sweet potatoes.
- Naturally sweet! No need to add honey or maple syrup.
Ingredients You’ll Need
Here are the ingredients needed to make the best roasted sweet potatoes. See exact measurements in the recipe card below.
- Sweet potatoes: Peel four medium sweet potatoes.
- Olive oil to toss the potatoes in; I use extra virgin olive oil. Avocado oil will work too.
- Spices: Garlic powder and sweet paprika for flavor, plus salt and pepper to taste.
- Herbs: Dried rosemary or Italian seasoning add flavor.
How to Roast Sweet Potatoes
This is a very simple recipe; just be sure to cut the potatoes into uniform-size pieces so they cook evenly. See printable directions in the recipe card below.
- Get ready to roast. Start by preheating the oven to 425°F and lightly spray a baking sheet with oil. You can also line it with foil to reduce cleanup.
- Cut the sweet potatoes. Peel and chop the sweet potatoes into 3/4-inch cubes. It’s best to cut them all the same size so they cook evenly.
- Season the sweet potatoes. Toss the potatoes with olive oil, herbs, and spices. Spread the mixture in an even layer on the sheet pan.
- How long to roast sweet potatoes: Roast at 425°F for 30 to 35 minutes. Sweet potatoes are done when they’re fork-tender, golden, and browned on the edges. (Keep an eye on them to avoid burning.)
Variations
- Potatoes: Substitute Yams or butternut squash for sweet potatoes.
- Seasoning: Add onion powder, cumin, chili powder, or make it smoky with smoked paprika. Make it spicy with ground cayenne pepper or chipotle pepper. Make it sweet with cinnamon or pumpkin spice.
- Herbs: Use any mix of dried herbs you have, like oregano, thyme, and parsley. Fresh rosemary would also be good.
What to Serve with Roasted Sweet Potatoes
These healthy oven-roasted sweet potato cubes are a versatile side dish for so many meals:
- Serve with a protein and green veggie: Turkey meatloaf, whole roasted chicken, or air fryer steak with a salad, roasted broccoli, or garlic broccolini.
- Sweet Potato Bowl: Make a bowl with roasted sweet potatoes and other vegetables, like broccoli and cauliflower, a runny egg, and your favorite sauce.
- Make Grain Bowls: You could add brown rice, quinoa, farro, or your favorite grain plus a protein, like my easy air fryer chicken breast.
- Breakfast: Pair these potatoes with your favorite eggs.
- Salad: Top a fall kale salad with these potatoes, dried fruit, nuts, and cheese.
- Burrito Bowls: Top with black beans, guacamole, and pico de gallo.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat them in the air fryer or microwave.
More Sweet Potato Recipes You’ll Love
- Mashed Sweet Potatoes Brulee
- Sweet Potato Casserole
- Roasted Sweet Potato Black Bean Bowls
- Smashed Sweet Potatoes
- Baked Sweet Potato
Roasted Sweet Potato Recipe
Equipment
Ingredients
- olive oil spray
- 4 medium sweet potatoes, 7 ounces each, peeled
- 4 teaspoons olive oil
- 1 teaspoon garlic powder
- 3/4 teaspoon sweet paprika
- 3/4 teaspoon dried rosemary, or Italian seasoning
- 1/2 teaspoon kosher salt, and black pepper, to taste
Instructions
- Heat the oven to 425°F. Lightly spray a sheet pan with oil.
- Cut the sweet potatoes into 3/4-inch inch cubes.
- In a large bowl, toss the sweet potato wedges with olive oil and season with garlic powder, paprika, rosemary and salt and black pepper, to taste.
- Spread out in an even layer on the sheet pan and bake 30 to 35 minutes, tossing every 10-15 minutes until tender, golden and browned on the edges. (Keep an eye on them at about 25 minutes to make sure they don't burn)
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Video
Notes
- Potatoes: Substitute Yams or butternut squash for sweet potatoes.
- Seasoning: Add onion powder, cumin, chili powder or make it smokey with smoked paprika. Make it spicy with ground cayenne pepper or chipotle pepper.
- Herbs: Use any mix of dried herbs you have, like oregano, thyme, and parsley. Fresh rosemary would also be good.