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!

A plate of roasted sweet potatoes with a spoon

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!
Diced Sweet potatoes and a knife on a cutting board with a knife

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
Roasted Sweet Potatoes on a sheet pan

How to Roast Sweet Potatoes

  1. Preheat the oven.
  2. Cut sweet potatoes into cubes and toss in oil and seasonings, as per the recipe below.
  3. 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

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

a pan of roasted sweet potatoes
5 from 24 votes↑ Click stars to rate now!
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Roasted Sweet Potatoes

Sweet and savory, these tender roasted sweet potatoes are going to be a family favorite!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings



  • 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


  • Preheat the oven to 400°F.
  • Cut the potatoes into 1-inch cubes and toss with olive oil, cinnamon (or garlic powder), 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
5 from 24 votes

Nutrition Information

Calories: 258 | Carbohydrates: 45g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 125mg | Potassium: 764mg | Fiber: 6g | Sugar: 9g | Vitamin A: 32175IU | Vitamin C: 5.4mg | Calcium: 68mg | Iron: 1.4mg

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

Course Side Dish
Cuisine American
easy Roasted Sweet Potatoes on a sheet pan with a title
simple Roasted Sweet Potatoes on a sheet pan with writing
close up of Roasted Sweet Potatoes with writing
Roasted Sweet Potatoes on a sheet pan and plated with a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. 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!5 stars

  2. 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!5 stars

    1. 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.

    2. 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.5 stars