My roasted sweet potatoes recipe makes such a simple and delicious side dish, and it happens to be very easy to make. Enjoy them at breakfast, lunch or dinner!
Y’all consistently love the food that I take for granted. The stuff I make over and over and think to myself, I can’t publish this. It is too simple. It is barely even a recipe!
But time and time again, these are the recipes that win the most with my internet friends. So today I am showing you how to make the easiest roasted sweet potatoes, cooked to yummy, caramelized perfection.👌🏻
How to cut sweet potatoes
The first step to making the best roasted sweet potatoes is to peel your sweet potatoes. You can totally skip this step if you prefer. But! For best flavor/ texture, I like these best peeled.
Now I am going to show you exactly how I cut mine into bite-sized chunks. Mine are just under an inch, about 3/4 inch pieces. You want to cut them somewhat similar in size. This does not have to be perfect. But cutting them close to the same size gives you best results, especially with cooking evenly.
If you already have a preferred method for cutting, feel free to skip to the next section.
It is fairly common to get a funky shaped sweet potato. You know, one of those with a weird skinny end? I like to cut those off first like this.
Then I lay the flat side down and cut down the middle.
Next, I lay those pieces flat-side-down on my board. I cut those in half, and then across to make little cubes.
Doing that skinny end first just makes things a little easier, in my opinion. From there, I slice the sweet potato into round slices like this.
Then I will take two of those circles at a time, and make cubes like this. I lay the circles flat side down on top of each other, and I slice right down the middle in half. Then I make perpendicular cuts (3 or 4, depending on the size) to make cubes like this.
How do you season roasted sweet potatoes? I am using a super simple flavor profile here. I really prefer to let the natural flavors of the sweet potatoes shine. So less is more here, friends.
First, I use avocado oil to coat mine.
This helps the sweet potatoes to get that beautiful caramelization. If you don’t have/ don’t like avocado oil, pick an oil with a high smoke point and a mild taste. Scroll half way down this page (2nd chart, with larger font is easier to read) for a list of oils and their smoke points.
I drizzle it on the sweet potatoes.
Then I sprinkle on salt, pepper and paprika.
Give everything a good toss to make sure all the pieces are well coated with the oil and seasonings.
How to roast sweet potatoes
Here is how I cook my roasted sweet potatoes. Transfer everything to a large baking sheet. I prefer to line mine with parchment paper. Make sure that the potatoes are spread out to ensure even cooking.
Then put them in an oven that has been preheated to 425 degrees Fahrenheit. You want to cook them until the edges begin to caramelize, about 40 to 45 minutes. This will vary, based on what size cubes you cut.
Also! Be sure and gives these a toss a time or two to help them cook evenly. And the result? Perfection, y’all.
More sweet potato recipes
Here are some other sweet potato recipes you may enjoy:
- Hamburger soup (Instant Pot or stovetop)
- Air fryer sweet potato fries
- Oven baked sweet potato fries
- Spiralized sweet potato with caramelized onion and goat cheese
- Southern sweet potato casserole – our Christmas and Thanksgiving tradition
- “Baked” sweet potatoes in the Instant Pot
Roasted sweet potatoes recipe
Did you try my roasted sweet potatoes recipe? Give it a star rating. Pin it and share it if it looks good to you. And be sure and stay connected on social media!
Instagram | Pinterest | Facebook | YouTube | Twitter
Roasted Sweet Potatoes
My roasted sweet potatoes recipe makes such a simple and delicious side dish you can enjoy at breakfast, lunch or dinner!
- 2 pounds sweet potatoes (more or less - this batch actually used 2 1/4 pounds)
- 2 1/2 Tablespoons avocado oil (or other mild oil with high smoke point)
- 3/4 teaspoon paprika
- 1 1/2 teaspoons coarse salt (I used pink Himalayan coarse salt. Start with half this much if using table salt or other fine salt, and adjust for taste.)
- 1/3 teaspoon black pepper (more or less, tot taste)
Peel the sweet potatoes, and remove any sharp ends.
Cut into cubes - see above blog post for tips for cutting. Mine were around 3/4 inches, FYI.
Add cubed sweet potatoes to a large mixing bowl, and drizzle on avocado oil, paprika, salt and pepper.
Toss until well-coated.
Dump the coated sweet potatoes on a baking sheet, lined with parchment paper, and spread into an even layer. Try to space them out as much as possible.
Bake in a preheated 425 F degree oven until the edges begin to caramelize, about 40 to 45 minutes, tossing a couple times to ensure even cooking. (I tossed mine at 20 minutes, and then again at 35 minutes.)
Remove from the oven, and serve immediately.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
My sweet potato was cut into 3/4 inch pieces. Any larger than this, and they will need more cook time. They do not have to be perfectly even, but you want to keep them approximately the same size.
It is helpful to work with a well-sharpened knife. Dull knives make prepping the sweet potatoes more difficult, plus it can lead to injury.
Adjust the seasonings to suit your preferences.
Leave a Reply