Oven Roasted Sweet Potatoes
Oven roasted sweet potatoes are delicious just as they are, or they can be seasoned in a variety of ways. Easy to make and so yummy!
Servings: 6
Ingredients
- 3 large sweet potatoes (see note 1)
- 2 tablespoons olive oil
- ½ teaspoon kosher salt (more or less to taste)
- ¼ teaspoon coarse ground pepper (more or less to taste)
- optional seasonings, if desired (see notes)
Instructions
- Preheat oven to 425°F. Lightly spray or grease a rimmed sheet pan (about 18 x 13 inches), or line it with parchment paper for easy cleanup. (I prefer to grease the pan instead of using parchment paper because the potatoes brown and crisp up better.)
- Peel the sweet potatoes (see note 2) and rinse them. Cut the potatoes into ½ to ¾-inch cubes, as evenly as possible. If your sweet potatoes are still wet from washing them, pat the cubes dry with paper towels or lint-free cloth. Remember, dry equals crispy.3 large sweet potatoes
- 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.2 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon coarse ground pepper
- Spread the seasoned potatoes on the sheet pan in 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 the pan back into the oven and continue to bake the sweet potatoes for 10 to 15 minutes or until cubes are crisp on the outside and fork tender inside. If they aren't browning much, try baking longer or using the convection feature on your oven.
Video
Notes
- Sweet potatoes: I usually buy 3 large sweet potatoes but if you only see small sweet potatoes, that's fine, too. Simply buy the equivalent (i.e., 6 small potatoes, or 4 medium potatoes). The recipe isn't fussy about the exact amount.
- Sweet potato prep: You can peel the potatoes or simply scrub them well and leave them unpeeled. The peels will get soft when the potatoes are roasted. If you want to prep the sweet potatoes ahead, completely submerge the cubed potatoes in a bowl of water, cover and refrigerate for up to 3 days. Drain well and dry with paper towels or a clean dish towel before seasoning and roasting the potatoes.
- For extra caramelization: Add 1 tablespoon pure maple syrup or honey to the oil mixture.
- Storage/make ahead: Store roasted sweet potatoes in a covered bowl or resealable bag. They'll keep in the fridge for up to five days or in the freezer for a month. They thaw very quickly.
- Reheating: For best results, reheat roasted sweet potatoes in your toaster oven or air fryer. They'll crisp up again and taste like they're freshly made.
Variations (optional seasonings)
- Smoky: add 1 teaspoon smoked paprika or chipotle chili powder to oil mixture.
- Cinnamon: add 1 teaspoon ground cinnamon and ¼ 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.
Nutrition
Calories: 139kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 256mg | Potassium: 382mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16032IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg
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