Roasted Sweet Potatoes in the oven are the perfect side dish to any meal. When roasted at a high temperature, sweet potatoes caramelize at the edges and turn buttery-soft in the middle.
This is one of those effortless and versatile recipes that you’ll come back to again and again. Whether you’re prepping an elegant meal, building a beautiful grain bowl, or just wanting a healthy snack to have on hand, these oven roasted sweet potatoes will be your new go-to.
Plus, roasted sweet potatoes are naturally gluten-free, dairy-free, and loaded with antioxidants and fiber.
Why You’ll Love Roasted Sweet Potatoes
- Simple Ingredients: Just sweet potatoes, olive oil, salt, pepper, and a touch of optional spice.
- Nutrient-Rich: Sweet potatoes are loaded with vitamin A, fiber, and immune-boosting antioxidants.
- Versatile: Serve them as a side, toss them into salads, grain bowls, or even enjoy them as a healthy snack.
- Meal-Prep Friendly: Make a big batch to keep in the fridge all week long to add to your favorite recipes.
What You Need To Make Roasted Sweet Potatoes In The Oven
- Sweet Potatoes: Their natural sugars caramelize during roasting, creating that irresistible golden-brown finish without the need for added sweeteners.
- Extra-Virgin Olive Oil: Olive oil helps the sweet potatoes crisp up beautifully while keeping the inside tender and moist. It also adds a subtle richness that complements the sweet potatoes natural sweetness.
- Kosher Salt: Kosher salt gives a nice, clean seasoning without being too salty.
- Freshly Ground Black Pepper: Pepper enhances the sweet potatoes’ flavor without overpowering it.
(See printable recipe card below for full ingredient amounts)
How To Make Roasted Sweet Potatoes In The Oven
- Preheat your oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- Prep the sweet potatoes: Wash and scrub your sweet potatoes well. You can peel them if you prefer, but the skins get wonderfully crispy when left on. Cut them into ½-inch thick rounds or wedges. Try to keep them roughly the same if possible so they can cook evenly.
- Season: Place the cut sweet potatoes in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper. Toss well to coat.
- Roast: Spread the seasoned sweet potatoes on your baking sheet in a single layer. Avoid overcrowding so they can get nice and crispy on the edges. If needed, fee free to use two pans. Roast for 25 to 30 minutes, flipping halfway through, until they’re golden and caramelized at the edges.
- Finish & serve: Once roasted, sprinkle with a little sea salt and freshly ground pepper. Serve warm or at room temperature.
Tips & Variations
- For extra crispiness: Make sure your sweet potatoes aren’t overlapping on the pan. Overcrowding leads to steaming instead of roasting.
- Add a touch of sweetness: Drizzle with a little maple syrup or honey during the last 5 minutes of roasting.
- Spice it up: Add a little cinnamon and a pinch of cayenne for a sweet-and-spicy vibe.
- Serving ideas: These are amazing tossed into a quinoa salad, folded into tacos, or layered on top of a hearty grain bowl with avocado and a tahini drizzle.
Print
Description
This roasted sweet potato recipe is about to become your new go-to. Whether you’re prepping a healthy side dish, building a nourishing grain bowl, or just looking for a snack you can feel good about, these roasted sweet potatoes hit the mark every time.
- Heat the oven to 425°F. Line a large sheet pan with parchment paper for easy cleanup.
- Prepare the sweet potatoes: Peel if desired (the skins crisp beautifully if left on). Slice into ½-inch thick rounds or wedges, aiming for even sizes to ensure even roasting.
- Season generously: In a large bowl, toss the sweet potatoes with the olive oil, a good pinch of salt, and several grinds of black pepper. Spread them out in a single layer on the prepared pan, making sure not to crowd them. Use two pans if necessary.
- Roast until deeply golden: Bake for 25 to 30 minutes, flipping once halfway through, until the sweet potatoes are tender inside and caramelized at the edges. If you like a little more color, broil them for the last minute or two, keeping a close watch.
- Serve hot or at room temperature: Sprinkle with flaky salt, a squeeze of fresh lime, or a scattering of chopped herbs if you like. They’re lovely on their own, or dipped into a favorite sauce.
Notes
Storage: Refrigerate leftover sweet potatoes in an airtight container for up to 4 days.
