Roasted Sweet Potatoes

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Roasted sweet potatoes are an easy sheet pan recipe. They’re perfectly seasoned and will satisfy all your savory cravings. When the weather turns cold, whip up this comforting recipe and enjoy the sweet potatoes as a side dish or a variety of other ways (ideas below!).

Roasted sweet potato on a sheet pan.

Sweet potatoes are one of the most versatile vegetables. You can make a baked sweet potato, and stuff it with delicious fillings. You can make mashed sweet potatoes, for a more vibrant twist on classic mashed potatoes. You can make sweet potato soup, for an ultra creamy and nourishing soup. And you can make roasted sweet potatoes, which gives them a whole new flavor profile with a crispy, caramelized edge and soft, smooth center.

Now you can roast sweet potato very simply with just oil, salt, and pepper. But it’s the savory spice blend of cumin, paprika, and garlic that makes these little cubes of roasted sweet potato so delectable, and will want you making this recipe again and again!

Ingredients for roasted sweet potatoes on a table.

Roasted Sweet Potato Ingredients

  • Sweet Potatoes: While this recipe is really versatile and you can use virtually any variety of sweet potato, see my notes below for a few tips!
  • Avocado Oil: I’m using avocado oil today, but extra virgin olive oil works fine as well.
  • Spice Blend: Equal amounts of cumin, paprika, and garlic, plus kosher salt and freshly ground black pepper really elevates the sweet potato.
Dicing sweet potatoes into small cubes.

How To Roast Sweet Potatoes

To get perfectly roasted cubes, there’s a few key steps to success.

  1. Peel or don’t peel the potatoes, it’s up to you. Either way works with this recipe, so it’s simply personal preference. If you’d like a smidge more nutrients, leave the skin on. If you’d like a consistent texture, remove the skin.
  2. Cut the potatoes into ½-inch cubes. It’s best to cut them all the same size so that they roast evenly. Then, place the cubes in a single layer onto a baking sheet, making sure there’s space between them.
  3. Toss the sweet potatoes in oil and seasonings. A couple tablespoons of oil will give the potatoes those caramelized and crispy edges we crave. And a little shake of savory spices like cumin, paprika and garlic powder take them next level.
  4. Roast at 425°F (220°C) for 30 to 35 minutes. Halfway through, toss the cubes around so that all sides are evenly cooked.

Pro Tip: Don’t crowd your baking sheet. If the sweet potato cubes are too close together, they’ll steam rather than roast and get crispy. It’s best to divide a large batch onto two baking sheets.

Diced sweet potato on a sheet pan.

How to pick a Good Sweet Potato

While sweet potatoes are available all year round, their peak season is from fall to early winter. Here’s a few things to look out for when choosing the right sweet potato:

  • Choose the orange and red skinned potatoes. These are known as the “moist varieties” and tend to be sweeter, creamier, and less starchy.
  • Don’t be confused with yams. Sometimes the red and orange skinned potatoes can be labeled as yams. But these tend to be more starchy and dry.
  • Look for smooth skins and no soft spots. Take a closer look and make sure there are no discolorations and that the potato is nice and firm.

Common questions

Can you switch up the spices?

Absolutely! I’ve kept the spice quantity in this recipe somewhat minimal so that the cubes are versatile with a variety of mains and salads. But you can double the spice quantity listed in the recipe card below for more even more savory flavor! You could also switch it up with my za’atar spice, taco seasoning, or cajun seasoning if you’re feeling extra spicy!

Are these good for meal prep?

Yes! They’re actually one of my favorite winter meal prep ingredients. They’re easily reheatable and you can enjoy them as a simple side dish, topped on a salad, tossed into a breakfast casserole, added to a wrap, and so much more.

What main dishes would you serve with these?

I often serve them alongside my crispy baked chicken thighs, slow cooker pulled pork, roast chicken, beef brisket, or beef tenderloin roast. But honestly, they go wonderfully with almost any main!

STORAGE TIPS

  • Storing for the week: Any leftovers will keep in an airtight container in the fridge for 4 to 5 days.
  • Freezing for later: You can certainly freeze any leftovers for up to 3 months, just know that they’ll go a bit softer upon reheating, due to the moisture content in sweet potatoes.
  • For reheating: You can simply microwave them for 1 to 2 minutes, or until warmed through.
Diced and roasted sweet potato on a sheet pan.

More roasted vegetables

If you love the sweet, tender flavor of roasted vegetables, I think you’ll also love these recipes:

  • Roasted Broccoli: You can’t beat this quick and healthy side dish. Just toss it on another sheet pan!
  • Garlic Herb Roasted Potatoes: small baby potatoes are roasted with fresh garlic and parsley for a pop of green.
  • Roasted Butternut Squash: The quintessential fall veggie gets extra sweet and caramelized in the oven.
  • Roasted Chickpeas: Looking for a healthy, protein-packed snack? Or something crunchy to top on salads? Whip these up!

I have a feeling this roasted sweet potatoes recipe will become a winter staple! Once you make it, let me know your thoughts in the comment box below. You review helps others in the community!

Roasted sweet potatoes on a sheet pan.

Roasted Sweet Potatoes (Perfectly Seasoned)

4.99 from 65 votes
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 6 servings
Author: Lisa Bryan

Description

These oven roasted sweet potatoes are perfectly seasoned and become caramelized on the outside and soft on the inside. Watch the video below to see how I make them!

Video

Equipment

  • Heavy Duty Baking Sheet This is an essential for all my roasted veggie recipes. It doesn't bend or warp in the oven!

Ingredients 
 

  • 2 pounds sweet potatoes (2 to 3 potatoes), cut into ½ inch cubes
  • 2 tablespoons avocado oil , or extra virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • kosher salt and freshly ground black pepper, to taste

Instructions 

  • Preheat your oven to 425°F (200°C). Peel the potatoes (if you'd like) and cut into ½-inch cubes.
  • Add the oil, cumin, garlic, paprika, salt, and pepper to the sweet potatoes. Use your hands to toss everything together until it's well mixed.
  • Arrange the sweet potato in a single layer on a large baking sheet, making sure there's space in between the cubes.
  • Roast for 30 to 35 minutes, stirring the potatoes half way through to ensure all sides are cooked through.

Lisa’s Tips

  • If you’d like the roasted sweet potatoes to have a stronger flavor, simply double the seasoning. 
  • Always use a strong, heavy duty baking sheet. It won’t warp or bend in the oven.
  • This is a great recipe to meal prep for fall. Check out my Fall Meal Prep video for more ideas!

Nutrition

Calories: 173kcal | Carbohydrates: 31g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 84mg | Potassium: 510mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21532IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Keyword: how to roast sweet potatoes, oven roasted sweet potatoes, roasted sweet potato recipe, roasted sweet potatoes
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

This recipe was originally posted September 2019, but updated to include new information to help you in the kitchen!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating




97 Comments

  1. You finally made me love sweet potatoes! I have tried them about 5 times and never loved them but I am making my 2nd batch since yesterday and decided to start meal prepping and keeping them in my refrigerator. My 1 year old is as obsessed as I am!5 stars

  2. Can a pound of green beans be roasted with the sweet potatoes..would the beans be done the same time as potatoes would be done?

    1. Hi Carol – I haven’t tested roasted green beans yet, but I believe they need about 14 to 16 minutes to roast in the oven. If that’s the case, they will cook faster than the potatoes.

  3. Wow, the seasonings in this recipe were a hit. Never thought about using Cumin. I used 2 – 3TBSP butter instead of oil, and I think it helps crisp them up. I also, cook it for longer. I cook on one side for 20 minutes, flip, and cook on the other side for 20 – 25 minutes or longer depending. This helps crisp them up. I also read in another recipe to try and arrange the pieces on the outer edges of the pan, it lessens the steaming effect.5 stars

  4. Delicious! My non-sweet potato fan husband liked them and said he’d eat them again, a winner now added to the meal plan rotation.5 stars

  5. I wanted to make an easy recipe for sweet potatoes and I am so glad I came across this one! The recipe was simple to follow and the roasted sweet potatoes were delicious!5 stars

  6. Wow, these are amazing and so easy! I added 1/2 teaspoon garam masala to the mix and couldn’t help myself. These little puppies were gone in no time. Thank you, Lisa!5 stars

      1. Push the knife forward more than you push it down and the knife will slice through the potato.

  7. Really like the spice combination. I really like this dish.
    Can you recommend the best way to store leftover roasted sweet potatoes? Also, what is best way to reheat?5 stars

    1. Happy you enjoyed the recipe! And I store leftovers in an airtight container in the fridge for 4 to 5 days. You can reheat it in the microwave (which is what I usually do) or in the oven again.

  8. These are perfectly flavored sweet potatoes, and I’ve made them several times! YUM. I’m wondering if you have a suggestion though–the last time I made them they were not crisp, but more on the mushy side. Too much oil or not enough perhaps? Maybe it was the potato. Suggestions welcome.

    1. It’s harder to get this super crisp in the oven. I hope to make air fryer sweet potatoes soon!

      1. A cornstarch slurry covering the sweet potatoes will help to crisp them up. Cut into wedges when doing this.

  9. My go to recipe for sweet potatoes I add to salads. This with the pickled onions on your site! Excellent5 stars

    1. When I bake two trays at once, I increase the temp 25 degrees and switch the top and bottom pans half way through. Seems to work.

  10. Can any part of this recipe be made ahead of time and then baked later in the day? Looking to make this at the holidays but will be driving hours before I reach my destination. 

  11. Hi, How can we store and meal prep them? For how long? Would be great, if you add those inormation always :)

    1. Hi! I actually always include storage information in the post now. But, this is an older one, so will be sure to update when I can! As for storing though, they will keep for about 4 to 5 days in the fridge!

  12. Delicious!  But I have to remember this seems to be way too hot and long for my oven.  They started burning at 16 minutes, even with bigger pieces this time.  Nonetheless, these have become a weekly meal prep staple.  4 stars

    1. I’m glad you enjoy the recipe, Courtney! And yes, all ovens cook a bit differently, so feel free to adjust the time to suit your oven. :)

    2. This is the best roasted sweet potato recipe! I cannot get enough. Pairs deliciously with a meat & vegetable. Foolproof.5 stars

  13. Excellent and easy to made! I made this with your Cilantro Lime Chicken and everyone loved it! Thank you for the great recipes.5 stars

  14. I’ve used this recipe many times as part of my meal prep! They always come out perfectly roasted and absolutely delicious without fail. I use a little sprinkle of cayenne as well to give them a bit of a kick!5 stars

  15. Roasted sweet potatoes is a long time favorite. For a flavor blast roast broccoli, red peppers, cauliflower and sweet potatoes along with any squash. Sprinkle with balsamic vinegar and olive oil salt & pepper, season with cumin, garlic powder and enjoy one amazing feast. Keeps well and great in a wrap with your fav meat if you partake.5 stars

  16. I just tried this recipe for breakfast .. I made it on the stove instead of oven. It was great. This one made it to my recipe book.5 stars

    1. Hi Delano – Oh no! Sometimes, everyone’s oven heats differently so next time you might want to reduce the heat a bit and keep an eye on your sweet potatoes.

  17. I made these today and I like the savory seasoning, perked up the taste buds! Thanks for another easy way to have a great side for a meal. I think this is now my favorite way to cook sweet potato!5 stars

    1. Hi Sharon- A little bit of seasoning can always do wonders for simple ingredients! I’m glad you found a new way of cooking sweet potatoes now. I love to add roasted sweet potatoes to almost any meal as well.

  18. This is always the recipe I use when I want to roast sweet potatoes. I think the most helpful tip is to not overcrowd your sweet potatoes! Lisa’s totally right when she says that you’ll want to space them out so they don’t steam. I personally like my sweet potatoes extra roasted (read: burnt), so this tip has helped me ensure that my sweet potatoes don’t get too mushy.5 stars

  19. Do you think I can make this dish ahead of time and just heat up in microwave when we are ready to eat?

    1. Hi Anne-Marie – Yes! This is a great meal prep dish. You can also see how I meal prep and use this in different recipes in my Fall meal prep :)

  20. Sweet Potatoe Heaven!!
    I just ate them along with Lisa’s Greek Salad in a big bowl and the combo is beyond perfection! All the taste buds satisfied!
    Thank You!5 stars

    1. Hi Laura – That sounds like the perfect combination! I’ll have to try my Greek Salad with some sweet potato next time :)

  21. Iv done sweet potatoes a million times but I never quite get the consistency right. Lisa killed it! I’m still blown away every time I make them. I can’t imagine how many times she must have tested this recipe to get them so perfect! 👌🏼5 stars

  22. I saw this in the Fall Prep video. I had enough sweet potato for two pans, so I made one pan savoury as above and the other “sweet” with other spices — cinnamon, nutmeg, allspice, and cardamom — so they’re prepped for a sweet potato chia seed mousse or just any time I want something with different spice notes. And since I was running the oven anyways, I tucked in a bulb of garlic to roast separately. I feel so ACCOMPLISHED! (Ha, the power of veggies!)5 stars

    1. Hi Nicolle – I love your different variations on this recipe! Especially how you’ve prepped them for a chia seed mousse. Now you’re really thinking like a Downshifter :)

  23. I’m very excited to try by following your directions. I LOVE roasted veggies but have a hard time getting sweet potatoes to come out with nice roast.

    1. Hi Beth – unfortunately, I don’t have an air fryer so can’t give any guidance on that. But perhaps someone else will comment below. :)

  24. I’m making this dish for church potluck today. Just started peeling the potatoes. Can’t wait to try it! Question: on YouTube I cannot find anything on your channel labeled at “Fall Prep”. But I do see one labeled as “9 ingredients”… in it you make the sweet potato toast. Is that your fall prep video?

    1. Hi Erika – I actually do not have my Fall Meal Prep up yet! I will be posting it this coming week so stay tuned :)

      1. I just saw it posted! So excited to watch it. And the recipe turned out soooo good. Several people asked me for it afterwards so I sent them the link. Thank you!5 stars

      2. Hi Erika – Can’t wait for you to watch all my recipes in the Meal Prep video :) And thanks for sharing!