Roasted Sweet Potatoes

If you love simple sides that taste amazing, these roasted sweet potatoes are about to become a regular on your table! Tender on the inside with caramelized edges, these sweet potatoes are tossed with olive oil and simple seasonings and roasted until golden.

Flavor: These potatoes are naturally sweet balanced with a savory hint of garlic.
Time-Saving Tip: To save time, I often peel and cube the sweet potatoes the night before, or simply grab pre-peeled and pre-cut sweet potatoes from the store.
Serving Suggestions: I love serving these roasted sweet potatoes with chicken, pork, or salmon, and they’re also perfect for adding to grain bowls, salads, or easy meal prep lunches throughout the week.

a chopped up sweet potato on a cutting board

Ingredients

Sweet Potatoes: Choose firm, smooth potatoes. Cut into even 1-inch cubes for consistent cooking. Larger pieces or wedges need more time.
Seasonings: You can easily change up the flavor by swapping the garlic powder for onion powder or smoked paprika. For a sweeter twist, I like using cinnamon (sometimes with a pinch of nutmeg or pumpkin pie spice), and I always adjust the salt after roasting.
More Variations: For a maple-cinnamon twist, drizzle a little maple syrup over the potatoes during the last 5 minutes to create a light glaze without burning. You can also make them spicy-sweet with chili powder or cayenne, or finish them with fresh parsley or rosemary.

How to Roast Sweet Potatoes

Preheat the oven.
Cut sweet potatoes into cubes and toss in oil and seasonings.
Roast until tender (full recipe below).

Use a large pan and spread the potatoes out. Crowding traps steam and softens the edges.
For the best browning, roast directly on the sheet pan instead of parchment.
Stir once after about 20 minutes to promote even caramelization and keep edges from scorching.
If you want extra crisp edges, preheat the sheet pan while the oven heats, then carefully add the oiled potatoes.

Storage and Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 6 months. Reheat on a sheet pan at 400°F in the oven until hot, or use an air fryer to bring back the crisp edges.

More Ways to Roast Sweet Potatoes

Did you enjoy these Roasted Sweet Potatoes? Be sure to leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Preheat the oven to 400°F.
Cut the potatoes into 1-inch cubes and toss with olive oil, garlic powder (or cinnamon), salt, and pepper.
Spread the sweet potatoes in a single layer on a sheet pan. Roast for 35-40 minutes or until fork tender, stirring after the first 20 minutes.

Parchment paper makes for easier clean-up, but I find they crisp much better when cooked directly on the baking sheet!
These can be baked as sweet or savory by replacing garlic powder with ¾ teaspoon cinnamon. Other warm spices can be used in place of cinnamon.
If you’re cutting into larger pieces or wedges, cooking time may need to be adjusted. Cook just until caramelized on the outside and fork-tender inside.
Bake at 350°F for 50-60 minutes
Bake at 375°F for 40-50 minutes
Bake at 400°F for 35-40-50 minutes
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 6 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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