- Food: Roasted Sweet Potatoes
- Writer: Lizzie Green
- Content-Type: Food Blog
From the first day of fall until the final day of spring, I prepare these roasted sweet potatoes continually! They’re great as a side dish or in tacos, bowls, and other dishes.
Is there anyone else who enjoys roasted sweet potatoes? I’m not sure what it is about autumn weather, but when the air becomes cool and crisp, I start cooking sweet potatoes like crazy.
I bake them, noodle them, combine them into comforting sauces, and add them to soups. But I usually roast them.
Why? To begin with, roasted sweet potatoes are ridiculously simple to prepare! Simply cut them up and mix them with olive oil, salt, and pepper before baking! Most of the work is done by the oven.
Second, they’re quite tasty. The salt and pepper bring out the sweetness of the potatoes, giving a delicious sweet, and savory flavor.
I like how the cubes swell up after baking, becoming mildly crisp and caramelized on the outside while remaining delicate in the middle. Finally, they’re quite adaptable.
You may add them to salads, top bowls with them, pack tacos with them or serve them as a side dish. Did I mention they’re also delicious straight off the sheet pan?
You’ll find my simple method for roasting sweet potatoes, as well as a variety of serving ideas, below. This roasted sweet potato recipe will be on repeat for the next few months. I hope it becomes a go-to recipe in your kitchen as well!
Ingredients for Roasted Sweet Potato Recipe
To create oven-roasted sweet potatoes, you only need a few ingredients:
- Of course, sweet potatoes! Look for ones that are firm and free of soft or moist areas.
- Extra-virgin olive oil — gives a touch of richness and aids in the softening and browning of the potatoes in the oven.
- Also, salt and pepper contrast beautifully with the natural sweetness of the potatoes, making the roasted sweet potatoes both sweet and salty.
That’s it! As I do in this taco recipe, you can mix the sweet potatoes with additional seasonings before or after they come out of the oven if you prefer.
Chili powder, cumin, cayenne pepper, smoked paprika, or the shawarma spice combination from this recipe are all good options.
How to Roast Them?
There’s a reason I prepare oven-roasted sweet potatoes so frequently: they’re incredibly simple! This is what you must do:
Begin by chopping the potatoes. Make every effort to cut all of the pieces to the same size so they cook evenly in the oven. I also recommend leaving the sweet potato skin on if you don’t mind it. It’s packed with nutrients and aids in the crisping of the cubes when they bake!
After that, season them. On a parchment-lined baking sheet, spread the diced potatoes. Drizzle some olive oil over them…
…then season with salt and pepper…
Also, toss! The idea is to evenly coat the potatoes in oil, salt, and pepper.
Place the cubes on the baking sheet, leaving some space between them. This is an important step that you should not skip! If the potatoes are overcrowded in the oven, they will simmer instead of crisping and browning around the edges.
Bake at the end. Preheat the oven to 425 degrees Fahrenheit. Roast for 25 minutes, or until the potatoes are starting to brown around the edges. Depending on the size of your cubes and the freshness of your potatoes, the cooking time will vary. Enjoy!
Serving Ideas for Roasted Sweet Potatoes
I make roasted sweet potatoes all the time in the fall and winter, and I never grow tired of them. That’s because they can be used in so many different ways! Here are some of my personal favorites:
- To serve as a side dish. Roasted sweet potatoes go especially well with vegetable or black bean burgers, BBQ jackfruit sandwiches, chili, and tacos, but they do well with just about everything.
- In a grain bowl, to be exact. Build your bowl with roasted sweet potatoes, a grain like farro, quinoa, or brown rice, a protein like baked tofu or lentils, and a zesty sauce, or use them in this buddha bowl or this sweet potato quinoa bowl. Some of my favorite sauces are cilantro lime dressing, chipotle sauce, chimichurri, and tahini sauce. Fill your bowl with whatever vegetables you choose!
- Tacos and burritos. Fill a morning burrito, breakfast tacos, or these vivid collard green wraps with roasted sweet potatoes.
- In a salad dressing. Try my Sweet Potato Salad or Farmhouse Farro Salad with roasted sweet potatoes, greens, and flavorful dressing like tahini dressing, homemade Italian dressing, or lemon vinaigrette, or make your salad with roasted sweet potatoes, greens, and a flavorful dressing like tahini dressing, homemade Italian dressing, or lemon vinaigrette.
- On toast with avocado. With pickled red onions, pepitas, and a touch of adobo sauce, what could be better? Please, yes!
- For breakfast, of course! My mom’s Healthy Breakfast Casserole is made with a secret layer of roasted sweet potatoes. I also enjoy combining them with fresh sage and feta cheese in small frittata muffins or regular frittata.
Roasted Sweet Potatoes
|Time to Prepare: 10 minutes
Cooking Time: 25 minutes
Learn how to make flawless sweet potato roasting every time! On the outside, they’re well toasted and caramelized, and tender in the middle. A delicious side dish or complement to bowls, tacos, and other dishes!
- 4 medium sweet potatoes, cubed
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Preheat the oven to 425°F and parchment paper two large baking sheets.
- Spread the sweet potatoes evenly on the baking sheets after tossing them with olive oil, salt, and pepper. Roast for 25 minutes, or until browned on the edges.