The chili powder and cumin coating on these oven roasted sweet potatoes makes them absolutely perfect in burrito bowls, on tacos, or on their own! They’re great with eggs at breakfast, too.
I’ve been making these like a crazy lady.
I’m talking once a week.
I honestly will probably have a hard time making plain roasted sweet potatoes ever again. I make a big batch of these and then reheat them in my toaster oven. It only takes about 5 minutes for them to get super crispy again; it’s like they’re fresh out of the oven.
This recipe for oven roasted sweet potatoes was one of my go-to recipes during Whole30 (thank goodness I’m done with that, ha!) but it’s one that carried over into post-Whole30 life. I’ve seen enough turkey burgers and cauliflower rice to last me quite some time, but I just can’t get enough of these roasted sweets.
I love, love, love them in a burrito bowl. They add a soft, rich texture to the usual components — rice or cauliflower rice, shredded chicken, greens, tomatoes, avocado. Bonus points for restaurant style salsa. These oven roasted sweet potatoes add such a great layer of flavor and texture. They’re also great with black beans to make a vegetarian taco. Add all the toppings you want and you’ll never miss the meat!
You could easily substitute these oven roasted sweet potatoes for the squash in these Vegetarian Tacos with Delicata Squash. Or if a salad is more your thing, try this Kale Sweet Potato Salad with Quinoa and Creamy Chili Lime Dressing. Or you could just drizzle the creamy chili lime dressing right over the oven roasted sweet potatoes and skip the kale and quinoa. Oh yum, I’m making myself hungry…
I also love them at breakfast. I’ll choose a savory breakfast over a sweet one 99% of the time, so these alongside some eggs and fresh fruit or vegetables is all I really need at breakfast. Well, that and coffee. Coffee goes without saying though, am I right?
PS: If you love these, try my maple mustard roasted sweet potatoes and shallots (with video) or check out my full list of roasted vegetables – there are over 40 recipes listed from simple roasted vegetables, to sheet pan dinners, and even a few things that are roasted but aren’t vegetables!
PPS: I also can’t wait to try these melting sweet potatoes – how phenomenal do they look?
Tip: I love these with chili and cumin powder alone, but you can switch them up a little if you want:
- If you like things hot and spicy, try adding a sprinkle of cayenne powder. A little goes a long way, so try starting with 1/4 teaspoon and working your way up from there.
- If you want these to be a little smoky, try adding smoked paprika. I’d recommend starting with 1/2 teaspoon.
- Another way to add a smoky flavor would be to use chipotle chili powder instead of traditional chili powder.
- If you plan to use them on tacos, you might like to use my homemade taco seasoning (don’t use a store-bought package since it contains thickeners and preservatives). I’d recommend starting with 1 tablespoon.
- Want to try making crispy sweet potatoes in your air fryer? Try Air Fryer Sweet Potato Fries or Air Fryer Sweet Potato Hash with Candied Bacon. So good!
- 3 large sweet potatoes, scrubbed and cut into 1/2 to 3/4-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt (more or less to taste)
- 1/4 teaspoon coarse ground pepper (more or less to taste)
- Optional seasonings, if desired
- Preheat oven to 425°F. Lightly spray or grease a rimmed baking sheet (sheet pan) or line with parchment paper, if desired.
- If your sweet potatoes are still wet from washing them, pat them dry with paper towels or lint-free cloth. Remember, dry equals crispy.
- Place the cubed potatoes in a large bowl; add olive oil. Sprinkle with salt, pepper, and optional seasonings. Toss to coat using a spoon or rubber spatula until all potatoes are evenly coated with oil mixture.
- Scrape potatoes and oil onto the baking pan. Spread them into a single layer.
- Bake for 20 minutes, remove the pan from the oven and stir/flip the potatoes. If potatoes don't release easily from the pan, put them back into the oven for five minutes or so. They should be browned and crisp on the bottom.
- Put them back into the oven and continue to bake for 10-15 minutes or until cubes are crisp on the outside and fork tender inside.
- If desired, peel sweet potatoes before cubing. I prefer to scrub them well with a brush and eat the skin which is tender.
- For extra caramelization, add 1 tablespoon pure maple syrup or honey to the oil mixture.
Variations (Optional seasonings)
- Smoky: add 1 teaspoon smoked paprika or chipotle chili powder to oil mixture.
- Cinnamon: add 1 teaspoon ground cinnamon and 1/4 teaspoon cayenne (optional) to oil mixture.
- Southwestern: add 1 tablespoon chili powder and 1 teaspoon ground cumin to oil mixture. Another option is to add 1 tablespoon homemade taco seasoning (don't use a store-bought package since it contains thickeners and preservatives).
- Curry: add 2 teaspoons curry powder (mild or hot) to oil mixture.
- Pumpkin Spice: add 1 teaspoon pumpkin pie spice and 1 tablespoon pure maple syrup to oil mixture.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.