Roasted Sweet Potatoes

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, topped on a salad, or rolled in a wrap.

Roasted sweet potatoes on a sheet pan.

Sweet potatoes are one of the most versatile vegetables during the autumn season. They taste amazing sautéed, boiled, mashed and especially baked. But, roasting sweet potatoes gives them a whole new flavor profile with a crispy, caramelized edge and soft, smooth center.

Roasted Sweet Potatoes Recipe Video

This is an easy recipe to whip up. But it always helps to watch a quick tutorial video. Give it a watch below!

Picking 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.

How To Roast Sweet Potatoes

To get perfectly roasted cubes, there’s a few key steps to success. Here’s how to do it:

  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 1/2-inch cubes. Try 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 avocado oil (or olive 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 degrees Farenheit for 30-35 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 potatoes on a sheet pan.

How To Season Perfectly

While sweet potatoes taste delicious with just a sprinkle of salt and pepper, a little extra seasoning really elevates the flavor. If you’re looking to add a warming, savory vibe to this recipe try roasting with a blend of cumin, garlic powder, paprika, salt and pepper.

The amount of spices of I’ve added to this recipe is fairly minimal. It adds a burst of flavor without going overboard. This allows you to serve the roasted sweet potatoes with a variety of meals and flavors. Feel free to double the spice quantity listed in the recipe for more punch.

Roasted sweet potatoes on a sheet pan.

What To Eat With Roasted Sweet Potatoes

Once you’ve popped your sweet potatoes into the oven, it’s time to prepare an accompanying dish. Here are a few of my favorites:

Main meal ideas: 

Mix it into these salads: 

Mix it into breakfast:

Roasted sweet potatoes on a sheet tray.

And If You Love Sweet Potato Recipes…

Looking for other ways to transform this vegetable? Give these sweet potato recipes a try!

Roasted sweet potatoes on a sheet tray.

Roasted Sweet Potatoes (Perfectly Seasoned!)

4.95 from 20 votes
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 6 servings
Author: Lisa Bryan
These oven roasted sweet potatoes are caramelized on the outside and soft on the inside. Season with savory spices for the perfect autumn or winter side dish.


  • 2 pounds sweet potatoes (2-3 potatoes), cut into 1/2 inch cubes
  • 2 tablespoons avocado oil, or olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • salt and pepper, to taste


  • Preheat your oven to 425 degrees Farenheit (220 degrees Celsius).
  • Peel the potatoes (if you'd like) and cut into 1/2-inch cubes.
  • Add the avocado oil and spices 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 between the cubes.
  • Roast for 30-35 minutes. Stir 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!


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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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63 comments on “Roasted Sweet Potatoes”

  1. Hi Lisa,

    Can i put two trays in at a time to bake or only one?
    Thank you,

  2. 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. 

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

    • 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!

  4. The best Sweet Potato recipe I have ever eaten.

    Thank you

  5. I have made these a few times and my family loves them!

  6. The calories are for 1 portion or for all the portions?

  7. 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

  8. 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

  9. These were great.5 stars

  10. 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

  11. Another amazing recipe!!
    All you recipes are a success here at home!
    Thank you Lisa5 stars

  12. I made them today and they were a success! Thanks!5 stars

  13. 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

  14. 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

  15. 425 is too high :-(

    • 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.

  16. 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

    • 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.

  17. 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

  18. Hi Lisa,
    Do I use the roast or convection bake function on my oven for these?

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

    • 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

    • 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. Thanks so much for this one…..easy, delicious and healthy!! Loved it!5 stars

  23. 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

    • 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 :)

  24. 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.

  25. Any suggestions on making this in an air fryer?

  26. 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?

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

      • 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

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

  27. Perfectly roasted, and so simple to execute!5 stars

  28. What a delicious side dish for fall! This will look fantastic on my Thanksgiving Day menu!5 stars

  29. Made this last night and the sweet potatoes were perfectly caramelized! Delicious!5 stars

  30. This recipe is a staple for me for prepping my healthy meals for the week.5 stars

  31. This is such a great side dish. I love how roasting brings the sweetness out of the tators :)5 stars