Roasted Sweet Potatoes Recipe
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These oven Roasted Sweet Potatoes are perfectly crispy and completely irresistible. Seasoned to perfection, they’re delicious as a classic side dish or for making bowls like Roasted Sweet Potato Bowls or this Southwest Steak Bowl.
While I love a good sweet potato casserole, Air Fryer Baked Sweet Potatoes, or even mashed sweet potatoes, it’s this roasted sweet potatoes recipe that takes the cake for me! The combination of crisp and soft is one of my favorites. It’s almost like the adult version of my Air Fryer Sweet Potato Fries, and I’m 100% here for that.
Why You’ll Love This Recipe
- Guilt-free comfort: These potatoes are perfectly seasoned and have the most incredible flavor thanks to a secret ingredient! They’re bound to satisfy any potato craving.
- Meal prep: This roasted sweet potatoes recipe can be made in large batches and used all week long. They are also versatile and go with so many different proteins.
- Not-so-seasonal: Sweet potatoes may be very popular in the fall however, these potatoes can be enjoyed anytime of year.
- Quick & easy: I know, this one’s totally a cliche but it couldn’t be more true! So little prep and even less ingredients!
Ingredients You will need
- Sweet Potatoes: For this recipe, I kept the skin on and cut the potatoes into 1/2″ cubes.
- Herbs & spices: Kosher salt, pepper, chili powder, paprika, and garlic powder
- Light Brown Sugar: The secret ingredient! Sprinkling it over the potatoes just before baking gives them that delicious caramelization and crispy finish.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
How to make Roasted Sweet Potatoes
Step 1: Prepare the seasoning. In a small bowl, mix together salt, pepper, brown sugar, chili powder, paprika, and garlic powder.
Step 2: Slice the sweet potatoes. Slice the potato into 1/2 inch thick rounds, then into 1/2 inch equal sized cubes.
Step 3: Season the sweet potatoes. Toss sweet potato cubes in olive oil, then add seasoning and toss to coat.
4: Roast the sweet potatoes. Place the seasoned sweet potatoes in a single layer on a baking sheet. Sprinkle with a pinch of brown sugar. Roast for 25-30 minutes, tossing halfway through.
Recipe Tips
- I did not peel my potatoes. This is just a personal preference and won’t affect the way the potatoes cook.
- Cook times may very based on size; check on your potatoes about every 5 minutes after the first 15 minutes of roasting.
- Serving tip: If you’re serving these for a crowd and find that your sweet potatoes get mushy after you’ve transferred them to a serving bowl, try using a serving tray instead. That way they can spread out and stay crispy instead of steaming up from all the heat of them being on top of each other.
How to cut a Sweet Potato For Roasting
I recommend cutting your sweet potato into cubes, however, you can cut them into whichever shape you prefer. Bite sized things are my jam, so I really enjoy the cubes!
- Peel the potato (optional).
- Start by cutting off the ends of the sweet potato.
- Thinly slice off one side of the potato to create a flat surface for sturdier cutting.
- Starting at one end, slice the potato into rounds and then cut into equal sized cubes.
Recipe FAQs
If you don’t allow enough space on the pan your potatoes will become steamy and mushy instead of caramelized and crispy. Make sure you are using a large enough pan to space out your potatoes.
In my not so humble opinion, crispy potatoes are the BEST potatoes! To ensure you get crispy potatoes make sure you give the potatoes plenty of space on the pan.
Space will allow the outside of the potatoes to get crispy instead of steamy and mushy.
I like to roast my potatoes right on the baking sheet, without foil, because it can actually prevent your potatoes from crisping.
There are so many ways to serve Roasted Sweet Potatoes. Lately, I’ve been on a bowl kick and have been adding to these Pesto Chicken Power Bowls. However, they’re also a delicious side for a variety of mains. I’d suggest Chimichurri Steak, Salmon Cakes With Lemon Dill Sauce, Air Fryer Chicken, Blackened Shrimp or Creamy Garlic Tuscan Salmon.
I roast my sweet potato cubes for about 30 minutes total, but the total roasting time will depend on how big your cubes are.
Let the sweet potatoes cool to room temperature before transferring them to an airtight container and storing in the refrigerator. They can be stored like this for up for 5 days.
On a potato kick? Try these:
Looking for Side Dishes? Try these:
- Israeli Couscous Recipe
- Creamy Balsamic Mushroom Risotto
- Whipped Blue Cheese Stuffed Mushrooms
- Roasted Garlic Mashed Potatoes
- Roasted Red Peppers
If you tried this Roasted Sweet Potatoes Recipe or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you!
Roasted Sweet Potatoes Recipe
Equipment
Ingredients
- 3 large sweet potatoes cut into 1/2 inch cubes
- 3 tablespoon olive oil
- 1/2 tablespoon kosher salt
- 1/2 tablespoon pepper
- 1/2 tablespoon light brown sugar
- 1/2 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 450° F. In a small bowl, mix together salt, pepper, brown sugar, chili powder, paprika, and garlic powder.
- Slice the potato into 1/2 inch thick rounds, then into 1/2 inch equal sized cubes.
- Toss sweet potatoes in olive oil, then add seasoning and toss to coat.
- Place the seasoned sweet potatoes on a baking sheet with about a half-inch in between each one. Sprinkle with a pinch of brown sugar. Roast for 15 minutes, toss and continue roasting for 10-15 mins until golden brown and crispy.
Video
Notes
- I did not peel my potatoes. This is just a personal preference and won’t affect the way the potatoes cook.
- Cook times may very based on size; check on your potatoes about every 5 minutes after the first 15 minutes of roasting.
- Serving tip: If you’re serving these for a crowd and find that your sweet potatoes get mushy after you’ve transferred them to a serving bowl, try using a serving tray instead. That way they can spread out and stay crispy instead of steaming up from all the heat of them being on top of each other.
