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. 

Partial view of sheet pan containing roasted sweet potatoes.

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.

Overhead showing partial image of sheet pan containing cubes of roasted sweet potatoes.

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?

Front view closeup of sweet potatoes in roasting pan.

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!

Partial image of sheet pan containing roasted sweet potatoes

Oven Roasted Sweet Potatoes - Southwestern Style

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

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.


  • 3 large sweet potatoes, scrubbed and cut into 1/2 to 3/4-inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt  (more or less to taste)


  1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
  2. Place sweet potato cubes in a bowl and pour olive oil on the top. Sprinkle with spices and salt. Toss to coat using a spoon or rubber spatula until all potatoes are evenly coated with spices.
  3. Spread potatoes into a single layer on the prepared baking sheet.
  4. Bake for 20 minutes, stir, and continue to bake for 10-15 minutes or until crisp on outside and tender on inside.


Note: You may peel the sweet potatoes if you wish - I prefer to scrub them well with a brush and eat the peelings.

Nutrition Information:
Yield: 6 Serving Size: about 1/2 a sweet potato
Amount Per Serving: Calories: 102Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 236mgCarbohydrates: 14gFiber: 2gSugar: 4gProtein: 1g sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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