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roasted sweet potatoes on sheet pan

Roasted Sweet Potatoes

Chef Laura
Roasted sweet potatoes, whether simply seasoned or spiced with savory flavors, make a versatile and delicious side dish for any meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 180 kcal

Equipment

  • Large sheet pan (15" x 21")

Ingredients
  

Roasted Sweet Potatoes (Plain)

  • 2 pounds sweet potatoes about 3 large, peeled and cut into 1/2-inch pieces
  • 2 tablespoons melted coconut oil
  • 3/4 teaspoon fine sea salt use less if using table salt
  • 1 tablespoon light brown sugar firmly packed

Seasoned Roasted Sweet Potatoes

  • 2 pounds sweet potatoes about 3 large, peeled and cut into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 3/4 teaspoon fine sea salt use less if using table salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder

Instructions
 

  • Plain Roasted Sweet Potatoes: Preheat oven to 425°F. Peel and cube sweet potatoes into 1/2-inch pieces. Add to your largest sheet pan and add the melted coconut oil, salt, and brown sugar. Toss to coat all the sweet potatoes, then spread out in an even layer. Avoid overlapping pieces. Flip every 10–15 minutes, roasting for 27–35 minutes.
  • Seasoned Roasted Sweet Potatoes: Preheat oven to 425°F. Peel and cube sweet potatoes into 1/2-inch pieces. Add to your largest sheet pan and add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder. Toss well and spread in an even layer. Flip every 10–15 minutes, roasting for 27–35 minutes.

Notes

Ensure sweet potatoes are in a single layer for best roasting results. Feel free to adjust spices to your taste.
Calories per serving : 180
Keyword Healthy, Roasted, Sweet Potatoes, Vegan, vegetarian
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