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.
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Holly’s Recipe Highlights
- 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.
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).
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.
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 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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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.