Roasted Sweet Potatoes are an easy side dish tossed with the best sweet potato seasoning! They roast to tender perfection and have an irresistible flavor.Â
Sweet potatoes are a classic root vegetable that can be trickier to cook than white potatoes. Once you master them, they make a fantastic side dish and can be added to your favorite recipes all week. They’re also perfect for a holiday side, like Thanksgiving or Christmas.
Try them over burrito bowls, tacos, salads, quinoa bowls, and more!
Ingredients You’ll Need
Since sweet potatoes taste naturally sweet, they pair well with savory spices, like garlic powder and smoked paprika. If you would rather use different herbs or spices, like chili powder, thyme, black pepper, or cumin, those flavors will work, too.Â
After baking batches of these for years, I’ve mastered the perfect sweet potato seasoning. Use the recipe below for delicious results!
How to Roast Sweet Potatoes
Preheat the oven to 425ºF. Scrub the potatoes under running water to remove any dirt, then dry them well with a towel.
Slice the potatoes into 1/2-inch cubes. There’s no need to remove the peel.Â
Transfer the sweet potato cubes to a large sheet pan and drizzle with extra-virgin olive oil. Sprinkle the garlic powder, smoked paprika, and sea salt over them, then toss well directly in the pan.Â
The cubes should look evenly coated in the spices.
Spread the potatoes out in an even layer on the baking sheet. Try to keep the potatoes from touching each other as much as possible. Generally, you want to use 1 1/2 pounds of sweet potatoes on a half-sheet baking pan. (18- by 13- inches)
Detoxinista Tip
If you use less than 1 1/2 pounds on a half-sheet-sized pan, the potatoes may start to burn on the outside before they are perfectly tender inside. If you want to use fewer potatoes, use a smaller baking sheet.
Bake the sweet potatoes at 425ºF for 15 minutes. Then, remove the pan from the oven and flip the cubes over with a sturdy spatula.
The pieces around the edges of the pan will be more likely to brown faster, so move the edge pieces toward the center of the pan and the center pieces toward the edge of the pan for even cooking.Â
Detoxinista Tip
If you think your sweet potatoes are browning too quickly, try placing the pan in the middle of the oven so it’s not as close to the heat source.
Return the pan to the oven and let the sweet potatoes roast until tender, about 15 more minutes. They should smell fragrant when they are done!
Sweet potatoes tend to get softer as they cool, so serve them immediately for the best texture. If desired, garnish with chopped parsley or chives.
Leftover roasted sweet potatoes can be stored in an airtight container in the refrigerator for up to 5 days. Â
Looking for more sweet potato recipes? Try Baked Sweet Potatoes, Sweet Potato Fries, Sweet Potato Hash, and Sweet Potato Frosting for more ideas.Â
- 1 ½ pounds sweet potato (see notes)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¾ teaspoon fine sea salt
-
Preheat the oven to 425ºF. Let it preheat for at least 15 minutes to ensure it reaches the proper temperature. (It may beep that it’s ready before it actually is.) Scrub the sweet potato under running water to remove any dirt, then dry it well with a towel.
-
Cut the sweet potato into ½-inch cubes. There’s no need to remove the peel. Transfer the potato cubes to a half-sheet-sized baking pan. (18-by 13-inches) Drizzle the potatoes with the olive oil, then sprinkle the garlic powder, paprika, and salt on top. Toss well, directly in the pan.
-
Spread the potatoes out into an even layer. None of the pieces should touch each other. Place the pan in the oven to bake at 425ºF for 15 minutes. When the timer goes off, remove the pan and use a sturdy spatula to flip the potatoes. Spread them out evenly again and return them to the oven for 15 more minutes or until they smell fragrant. (Tip: Larger potatoes should stay towards the edge of the pan for better cooking; keep smaller chunks toward the center of the pan.)
-
When the timer goes off, the potatoes should be fork-tender and golden brown on the sides that touch the pan. Serve warm right away for the best texture. Sweet potatoes will soften as they cool. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Sweet Potato Note: 1 1/2 pounds of potatoes is roughly two medium sweet potatoes or one very large potato. If you use only 1 pound on a half-sheet-sized pan, the potatoes will cook faster and could potentially burn in this cooking time. If you use fewer potatoes, use a smaller pan so they can be roughly as close to each other as they are in my photos. This helps them cook without burning.
Parchment Paper Note: I tested this recipe with parchment paper and found that it slows caramelization. I prefer the caramelized edges the roasted sweet potatoes get without the pan lining, but if you prefer easier clean up, feel free to line your pan.
Â
Calories: 140kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 353mg | Potassium: 389mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16170IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg
If you try this Roasted Sweet Potato recipe, please leave a comment and star rating below letting me know how you like them.
