Servings
Font
Back
0 from 0 votes

Oven Roasted Sweet Potatoes

Oven roasted sweet potatoes, the easiest, most delicious veggie side dish recipe! Crispy outside, tender inside and seasoned to perfection.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 5 servings
Calories: 220 kcal
Course: Side Dish
Cuisine: American

Ingredients

For the Roasted Sweet Potatoes
  • 2 pounds sweet potatoes about 3 medium
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey or pure maple syrup optional
  • ¾ teaspoon kosher salt
Seasonings of Choice* (optional; we usually keep it simple with black pepper)
  • ¼ teaspoon ground black pepper
  • 1 teaspoon chili powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon chipotle chili powder

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper or aluminum foil (this is especially important if using the honey)
  2. Scrub the sweet potatoes and peel if desired. If scrubbing only, be sure to pat them very dry.
  3. Trim off the ends of the sweet potatoes, then cut crosswise into 1-inch-thick rounds.
  4. Cut each round so that you have pieces that are roughly 1-inch in size. They won't all be perfectly uniform, which is fine. Just try to get them to all be fairly similar in size so that they roast in the same amount of time. Smaller rounds are typically cut into quarters; larger ones you may need to do in 6ths. Place the cubes in the center of the baking sheet.
  5. Drizzle the sweet potatoes with the oil and honey (if using) and sprinkle with salt and your seasoning(s) of choice.
  6. Toss to coat the sweet potatoes as evenly as possible, then spread them into a single layer on the baking sheet. Make sure the potatoes have a good amount of room around them, or they will steam instead of caramelize. Turn the cubes so that the widest, flattest side of the pieces are touching the sheet pan.
  7. Roast the sweet potatoes for 20 minutes, then remove from the oven and with a big spatula, turn them to promote even browning. Arrange them back in a single layer. Continue baking for 10 to 20 additional minutes, until the sweet potatoes are fork tender and caramelized at the edges. It's OK if some of the edges get pretty dark—they'll taste delicious. Taste (be careful, they are hot!) and seasoning with a bit of extra salt as desired. Enjoy warm or at room temperature. See blog post above for storage tips and ways to use them.

Notes

  • *You can also do a mix of seasonings. If using spicy seasonings, like chipotle chili powder, be careful not to overdo it. When using spicy seasonings (such as chili powder or chipotle chili powder), I like to add honey too.
  • TO STORE: Refrigerate sweet potatoes in an airtight storage container for up to 5 days.
  • TO REHEAT: Rewarm potatoes on a baking sheet in the oven at 350 degrees F.
  • TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Serving 1(of 5) Calories 220kcal (11%) Carbohydrates 40g (13%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 1g (5%) Potassium 619mg (18%) Fiber 6g (24%) Sugar 11g (22%) Vitamin A 25889IU (518%) Vitamin C 4mg (4%) Calcium 54mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 220

% Daily Value*

Serving 1(of 5)
Calories 220kcal 11%
Carbohydrates 40g 13%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 1g 5%
Potassium 619mg 13%
Fiber 6g 24%
Sugar 11g 22%
Vitamin A 25889IU 518%
Vitamin C 4mg 4%
Calcium 54mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.