Roasted Sweet Potatoes

Roasted sweet potatoes recipe is one of those back-pocket sides that never lets you down. It’s simple, reliable, and goes with just about anything—from grilled chicken to hearty grain bowls. Whether you’re aiming for something savory and spiced or sweet and cozy, this recipe covers both options, and both versions come out caramelized and golden with barely any effort.

We’re talking crispy edges, soft centers, and bold flavor without a ton of fancy ingredients. You don’t need a bunch of pans or a long prep list either—just one big sheet pan, a hot oven, and a few pantry basics. This is the kind of recipe you make once and keep making again and again, especially on busy weeknights when dinner needs to be fast, healthy-ish, and family-approved.

Let’s get into the how-to, because once you try these roasted sweet potatoes, they might just become a weekly habit.

How to Choose the Best Sweet Potatoes for Roasting

Here’s what to look for:

1. Stick with Red Garnet or Jewel sweet potatoes
   These are the stars of roasting. They have a deep orange flesh that turns rich and sweet as it roasts, and the texture is soft but not mushy. Red Garnet tends to be a bit more vibrant, while Jewel is slightly starchier—but both roast up beautifully and hold their shape.
2. Look for firm, smooth skins
   Skip any sweet potatoes with wrinkled skin, soft spots, or sprouting ends. A firm sweet potato with smooth, unbroken skin is fresher and roasts more evenly.
3. Go medium to large in size
   Look for sweet potatoes around 6 to 8 inches long. They’re easier to peel and cut into even pieces, which is important for getting consistent roasting results. Smaller ones can be tricky to prep, and overly large ones might be fibrous in the center.
4. Avoid “yams”
   In most U.S. grocery stores, “yams” are just mislabeled sweet potatoes. True yams are a completely different root veggie—starchier, less sweet, and not great for this recipe. So if you’re aiming for caramelized, flavorful roasted sweet potatoes, stick to the orange-fleshed varieties mentioned above.

Ingredients for Roasted Sweet Potatoes

For Plain Roasted Sweet Potatoes :

• 2 pounds sweet potatoes (about 3 large), peeled and cut into 1/2-inch cubes
  Tip: Red Garnet or Jewel varieties work best for their color and texture.
• 2 tablespoons melted coconut oil
  Coconut oil adds a subtle richness and enhances the sweet flavor.
• 3/4 teaspoon fine sea salt
  If you’re using table salt, start with 1/2 teaspoon instead.
• 1 tablespoon light brown sugar, firmly packed
  This helps the potatoes caramelize and brings out that natural sweetness.

For Seasoned Roasted Sweet Potatoes :

• 2 pounds sweet potatoes (again, about 3 large), peeled and cubed into 1/2-inch pieces
• 2 tablespoons olive oil
  A good neutral base that helps the spices stick.
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
  This combo gives warm, smoky, slightly spicy flavor—nothing too bold, just enough to make them addicting

How to Make Roasted Sweet Potatoes

For the Plain Version (with coconut oil + brown sugar):

1. Preheat your oven to 425°F.
   A hot oven is key for that golden caramelization on the outside.
2. Prep the sweet potatoes.
   Peel and cut your sweet potatoes into even 1/2-inch cubes. Try to keep them as uniform as possible so they cook at the same rate.
3. Toss with oil and seasonings.
   Place the sweet potato cubes on a large sheet pan (15″ x 21″ is ideal). Drizzle with melted coconut oil, sprinkle on the sea salt and brown sugar, and toss until everything’s well coated.
4. Spread them out.
   This part is important—make sure the potatoes are in a single layer with space between them. If they’re crowded or overlapping, they’ll steam instead of roast.
5. Roast and flip.
   Bake for 27 to 35 minutes, flipping every 10 to 15 minutes. I usually flip at the 10-minute and 20-minute mark, and they’re perfect by the 30-minute point—golden, crispy edges and soft centers.

For the Seasoned Version (savory + spiced):

1. Preheat your oven to 425°F.
2. Peel and cube the sweet potatoes into 1/2-inch pieces.
3. Add them to your sheet pan and drizzle with olive oil.
4. Sprinkle on the spices: salt, pepper, chili powder, paprika, cumin, and garlic powder. Toss well to evenly coat.
5. Spread them out in a single layer—again, space is everything here.
6. Roast and flip every 10 to 15 minutes for a total of 27 to 35 minutes. You’re looking for browned edges and fork-tender centers.

Serving Suggestions for Roasted Sweet Potatoes

Roasted sweet potatoes are incredibly versatile. You can dress them up or keep them simple, serve them as a side or make them the star of the plate. Here are some easy, real-life ways to enjoy them:

1. As a Weeknight Side
   Serve them with baked chicken thighs, pan-seared salmon, or even turkey burgers. They’re a great swap for regular roasted potatoes when you want something a little sweeter or more flavorful.
2. In Grain Bowls
   Add a scoop to a bowl of cooked quinoa or rice, top with black beans, avocado, salsa, and a drizzle of yogurt sauce or tahini. This combo works especially well with the seasoned version for a smoky Southwest vibe.
3. In Wraps or Pitas
   Stuff the roasted sweet potatoes into a warm pita or tortilla with greens, hummus, and pickled onions. It’s a fast, filling lunch and a great way to use up leftovers.
4. Tossed into Salads
   Add them to a spinach or kale salad with goat cheese, toasted nuts, and dried cranberries. The plain version pairs nicely with a balsamic or honey mustard dressing.
5. Topped with Eggs
   For a hearty breakfast or brunch, reheat leftovers and top them with a fried or poached egg. A little hot sauce and you’re good to go.
6. Kid-Friendly Dinner Helper
   Kids usually love the sweetness of the plain version. Serve them alongside grilled cheese or sliders for a fun, colorful side dish they’ll actually eat.

Queen of Roast Tips: How to Nail Roasted Sweet Potatoes Every Time

1. Don’t skip the preheat
   Make sure your oven is fully preheated to 425°F before anything goes in. A hot oven gives you that caramelized outside without drying out the inside.
2. Cut evenly
   Keep your sweet potato pieces close to the same size—1/2-inch cubes are the sweet spot. If they’re uneven, the small ones will burn before the big ones are cooked through.
3. Use a large sheet pan
   The bigger, the better. A 15″ x 21″ sheet pan lets the potatoes spread out in a single layer. If they’re too close together or piled on top of each other, they’ll steam instead of roast.
4. Don’t overcrowd
   This one’s worth repeating: give your potatoes space. If you’re doubling the recipe, use two pans. Crowding = soggy potatoes.
5. Flip every 10 to 15 minutes
   Turning the potatoes helps all sides get that golden crust. I flip twice during the bake—once at 10 minutes and again at 20—and they’re usually perfect around the 30-minute mark.
6. Use parchment if your pan sticks
   If your sheet pan tends to hold onto roasted veggies like a grudge, line it with parchment paper. Just keep in mind you might get a little less browning than if you roast directly on the pan.
7. Roast at the bottom rack for extra crisp
   The lower oven rack gets hotter, which means more direct heat and crispier edges. Just keep an eye on them so they don’t over-brown too fast.

Frequently asked questions

Whether you go sweet, savory, or full-on spicy, roasted sweet potatoes are one of those go-to recipes that make life easier and tastier. They’re quick to prep, endlessly customizable, and they go with just about anything you’re serving. Once you get the hang of it (and trust me, you will), you’ll be making them without even thinking.

If you’re into trying other veggie combos, check out these reader favorites:

• Roasted Purple Sweet Potatoes
• Roasted Sweet Potatoes and Brussel Sprouts
• Roasted Sweet Potatoes and Broccoli
• Roasted Sweet Potatoes and Carrots
• Roasted Beets and Sweet Potatoes