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.
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
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Preheat the oven to 400°F.
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Cut the potatoes into 1-inch cubes and toss with olive oil, garlic powder (or cinnamon), salt, and pepper.
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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.
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.Â
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
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