Roasted sweet potatoes are simple to prepare and perfect with almost any meal.
Sweet potatoes are cubed, tossed with oil and warm spices, and oven roasted to tender perfection.
Serve them as a simple side dish, chilled and added to a salad, or add them to a vegetable medley!
Sweet or Savory Roasted Sweet Potatoes
- This roasted sweet potato recipe is quick and easy and they they pair well with almost anything
- Did you know… that leftover roasted sweet potato cubes are delicous served chilled in salads?
- Oven-roasted sweet potatoes can be stored in the freezer for 6 months.
- Stock up when they’re on sale; bake, cool, and store for future recipes and meals!
Ingredients for Roasted Sweet Potatoes
Sweet Potatoes – Choose whole potatoes that are free of blemishes and dried or shriveled areas. Any color of flesh will work, try orange, golden, or even purple sweet potatoes, if available.
Seasonings – Pair these sweet potatoes with your favorite sweet or savory spices. Try any of the following
- Sweet: cinnamon, pumpkin pie spice, a sprinkle of brown sugar, chopped pecans
- Savory: garlic powder, dried thyme leaves, cumin, smoked paprika, chili powder
How to Roast Sweet Potatoes
- Preheat the oven.
- Cut sweet potatoes into cubes and toss in oil and seasonings, as per the recipe below.
- Bake until tender.
Holly’s Tips
- Peeling is optional. I personally love the rustic texture and flavor of the skin, so feel free to leave it on.
- Prep sweet potatoes up to two days ahead, then simply spread on a pan and roast.
More Sweet Potato Recipes
Sweet Potato Salad
Mashed Sweet Potatoes
Sweet Potato and Apple Casserole
Did you enjoy these Roasted Sweet Potatoes? Be sure to leave a rating and a comment below!
Roasted Sweet Potatoes
Equipment
Ingredients
- 2 pounds sweet potatoes peeled
- 2 tablespoons olive oil
- ½ teaspoon garlic powder or ½ teaspoon cinnamon
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
-
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.
Notes
Bake at 375°F for 40-50 minutes
Bake at 400°F for 35-40-50 minutes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Sounds good, I’m going to try it!
Hi Holly, thank you for all of your good recipes! Question: You said the potatoes can be prepared up to two days prior to baking. How should they be stored during that time? In Water? It seems that my sweet potatoes, after peeling, get a few dark spots that I again have to peel off. I sometimes like to add a little dried rosemary with the oil and salt. They are so good, even cold!
We prep as listed in step 2 and then set aside until ready to bake. Tossed with oil and seasonings should help the sweet potatoes from browning.
Your recipes look delicious I can’t wait to try them
I hope you enjoy it, Carmen.
Had these with dinner and my husband and I both LOVED them! I cut them into wedges and baked at recommended setting, and they were soft and tender in about 25 minutes. Delicious and adding them to my favorite recipes! Thanks much for this recipe!
I am so glad you enjoyed this recipe Jan!
I have made these frequently and they are delicious. I noticed for the first time (even though I have made these numerous times) that there’s a discrepancy in the size the the cube for the potatoes. In the ‘How to Prep’ section it says to do a 1/2 inch dice but in step#2 of the actual recipe the sweet potatoes are described as 1 inch cubes. Since the size of the dice affects cooking time, I wanted to bring it to your attention. One of the things I really appreciate about your ou side dish recipes is how you offer different times for different temperatures- so, so helpful depending on what I am pairing it with. Just love your site and your recipes!
Hi LuAnn, so glad you love these sweet potatoes! We typically use a 1 inch cube.
Hi! Can you use frozen?
thank you
Yes, this should work just fine. They may not brown quite as much but should still taste delicious.
I find cutting sweet potatoes a bit difficult. Do you have any tips to make cutting them easier?
Sweet Potatoes can definitely be hard to cut! When choosing sweet potatoes, try to choose the smallest ones you can as they’re more tender. Our produce section has pre-cut sweet potatoes as well.
I use a very large knife, like the one shown in the recipe photo, cut it in half, then quarters, then cube. The first cut is the most difficult, but the large, heavy knife sure helps.