This post may contain affiliate links. Please read our disclosure policy.

When it comes to Roasted Sweet Potatoes, it’s ALL about using the right technique and I’ve got a game-changing method that makes this recipe the absolute best. Tender, sweet, savory, and ready to pair with just about any main dish.

Pieces of roasted sweet potatoes

Why You’ll Love This Oven-Roasted Sweet Potatoes Recipe

  • Most Loved Veggie. Thanks to their natural sweetness, roasted sweet potatoes are one of the easiest vegetables to love, especially if you have picky eaters. If you (or your family members) are suspicious of green vegetables like Roasted Broccoli, start with roasted sweet potatoes instead.
  • Best Sweet Potatoes Ever. My trick to perfect roasted sweet potatoes is to cut the potatoes into large chunks. When they’re cut larger, the insides have time to become unbelievably velvety while the outsides fully crisp.
  • Nutritious and Versatile. Enjoy these crispy roasted sweet potatoes as a side dish to any main protein, or add other vegetables to the pan with them, like this Roasted Root Vegetables recipe.
  • Incredibly Easy. We’re talking minimal effort, maximal reward! You need just 3 basic ingredients and a few minutes of prep time to get these sweet potatoes in the oven.


To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.

Roasted vegetables on a baking sheet

5 Star Review

“I just made these and they are DELICIOUS! I can’t stop eating them! Really like the spice combination.”

— Cheska —

How to Make Roasted Sweet Potatoes

The Ingredients

  • Sweet Potatoes. Red or orange sweet potatoes will give you the sweetest results with that signature velvety interior. White and purple varieties are also sweet, but they’re more starchy and fluffy inside. Look for sweet potatoes with smooth skin and no mushy or soft spots.
  • Honey or Pure Maple Syrup. Optional, but great if you want to lean into the natural sweetness of the sweet potatoes and caramelize them further.
  • Kosher Salt. Plan on about 1/2 teaspoon per pound of sweet potatoes.
  • Seasoning of Choice. Keep it simple with ground black pepper only or add warmth with chili powder, cinnamon, and/or chipotle chili powder.
Roasted sweet potatoes on a baking sheet

The Directions

Peeled sweet potatoes on a cutting board
  1. Prepare. Scrub the sweet potato and peel if desired (you can leave the skin on the sweet potatoes if you like).
A cutting board with cut sweet potatoes
  1. Slice into Rounds. Trim off the ends of the sweet potatoes. Cut the sweet potato cubes into 1-inch thick rounds. Depending upon the shape of the sweet potato, you will have some rounds that are very wide in diameter (large) and some that are narrower.
Chopped sweet potatoes on a cutting board
  1. Cut the Rounds into Chunks. Lay the cut side of each round down on your cutting board so that it rests flat. Cut each round so that you have pieces that are roughly 1-inch in size. Very large rounds I cut into fourths or even sixths. Smaller rounds I cut in half.
Chopped vegetables on a baking sheet
  1. Season. Toss the sweet potatoes with the oil and seasoning and arrange them on the pan.
Easy roasted sweet potatoes
  1. Roast. Bake the sweet potatoes for 20 minutes, flip, and continue baking for 10 to 20 minutes more. Season to taste and ENJOY!

Additional Seasoning Suggestions

  • Spicy. Add a 1/2 teaspoon cayenne pepper to kick things up a notch.
  • Herb. Add 1 teaspoon dried thyme, basil, or Italian seasoning.
  • Parmesan. Sprinkle freshly grated Parmesan over the top of your roasted sweet potatoes for a delicious finish.
  • Ground Cumin. Add 1/2 teaspoon for a rich, earthy flavor with a hint of citrus.
  • Garlic Powder. A 1/2 teaspoon will taste slightly sweeter and less assertive than fresh garlic.
  • Brown Sugar or Honey Roasted. Add 1 to 2 tablespoons brown sugar or honey for a sweet, caramelized flavor; line your sheet pan with foil to make it easy to clean.

More Ways to Roast Sweet Potatoes

Try any of the above seasonings with my Sweet Potato Fries or Sweet Potato Wedges.

Roasted sweet potatoes

What to Serve with Roasted Sweet Potatoes

Recipe Tips and Tricks

  • Peeled vs. Unpeeled. Whether or not you peel the potato is completely personal preference; we leave ours on as I enjoy the texture. If you are serving children or sensitive eaters, consider peeling the sweet potatoes before roasting.
  • Cut Uniform-ish Pieces. To make sure the sweet potatoes cook evenly, try to cut them all roughly the same size.
  • Don’t Crowd the Pan. You need plenty of room around the pieces for air to circulate, otherwise they will steam and you lose the crispy outsides.
  • Don’t Second Guess the Temperature. 425 degrees F is spot-on. It’s hot enough to crisp the outsides and allows the flavors of the sweet potatoes to caramelize and concentrate (they truly could be vegetable candy!).
Roasted sweet potatoes

Roasted Sweet Potatoes

4.84 from 79 votes
Oven roasted sweet potatoes, the easiest, most delicious veggie side dish recipe! Crispy outside, tender inside and seasoned to perfection.

Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes

Servings: 5 servings


For the Roasted Sweet Potatoes

Seasonings of Choice* (optional; we usually keep it simple with black pepper)


  • Preheat the oven to 425 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper or aluminum foil (this is especially important if using the honey)
  • Scrub the sweet potatoes and peel if desired. If scrubbing only, be sure to pat them very dry.
  • Trim off the ends of the sweet potatoes, then cut crosswise into 1-inch-thick rounds.
  • Cut each round so that you have pieces that are roughly 1-inch in size. They won’t all be perfectly uniform, which is fine. Just try to get them to all be fairly similar in size so that they roast in the same amount of time. Smaller rounds are typically cut into quarters; larger ones you may need to do in 6ths. Place the cubes in the center of the baking sheet.
  • Drizzle the sweet potatoes with the oil and honey (if using) and sprinkle with salt and your seasoning(s) of choice.
  • Toss to coat the sweet potatoes as evenly as possible, then spread them into a single layer on the baking sheet. Make sure the potatoes have a good amount of room around them, or they will steam instead of caramelize. Turn the cubes so that the widest, flattest side of the pieces are touching the sheet pan.
  • Roast the sweet potatoes for 20 minutes, then remove from the oven and with a big spatula, turn them to promote even browning. Arrange them back in a single layer. Continue baking for 10 to 20 additional minutes, until the sweet potatoes are fork tender and caramelized at the edges. It’s OK if some of the edges get pretty dark—they’ll taste delicious. Taste (be careful, they are hot!) and seasoning with a bit of extra salt as desired. Enjoy warm or at room temperature. See blog post above for storage tips and ways to use them.



  • *You can also do a mix of seasonings. If using spicy seasonings, like chipotle chili powder, be careful not to overdo it. When using spicy seasonings (such as chili powder or chipotle chili powder), I like to add honey too.
  • TO STORE: Refrigerate sweet potatoes in an airtight storage container for up to 5 days.
  • TO REHEAT: Rewarm potatoes on a baking sheet in the oven at 350 degrees F.
  • TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.


Serving: 1(of 5)Calories: 220kcalCarbohydrates: 40gProtein: 3gFat: 6gSaturated Fat: 1gPotassium: 619mgFiber: 6gSugar: 11gVitamin A: 25889IUVitamin C: 4mgCalcium: 54mgIron: 1mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Related Recipes

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!
Please enable JavaScript in your browser to complete this form.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. I LOVE roasted sweet potatoes and have also noticed that bigger chunks are better! I love a little cinnamon and my absolute favorite dip is peanut butter– seriously the best! Sometimes I even get fancy and make a dip by combining peanut butter, peanut powder, and a little almond milk.

  2. Thank you! We loved this recipe! Simple, healthy, and loaded with flavor. This is now one of our “go-to” side dishes.5 stars

  3. These were delicious, exactly like you said, a little crispy in the outside and velvety smooth on the inside.. My spices of choice were cinnamon, a little brown sugar, and curry powder, a perfect sweet/savory blend.. I used grape seed oil for neutral taste.. love this, will be making a lot, will be great side with salmon, for holidays, for a snack 😊5 stars

  4. Yep this is a game changer. The big chunks made them soft in the middle and crispy on the outside. Wanted to give them a little kick since I didn’t have any chipotle powder, I mixed a leftover frozen chipotle pepper and sauce with the olive oil and mixed it with the sweet potatoes!! Oh Yeah!!! Thanks this is a keeper!! We5 stars

  5. I am making this right now and have 2 batches going as I had so many sweet potatoes. This is hands down the best roasted sweet potato recipe I have ever tried! Can’t stop eating them. I used the ingredients with honey, Chipotle chili powder, salt, and EVOO. The combination is amazing. Thank you so much!5 stars

  6. I love sweet potatoes anyway, but this kicked it up a notch. Loved it so much that I erased a previous recipe I had saved for roasted sweet potatoes and saved this one it its place. I am not a cook, but this was easy, foolproof and delicious. Thanks5 stars

  7. I just made these and they are DELICIOUS! I can’t stop eating them! Really like the spice combination. I really like this dish. Will definitely be making these again, thanks!5 stars

  8. I’ve been trying to find better ways to eat sweet potatoes than covered in brown sugar and butter and this is absolutely the best dish I’ve had yet! The kick from the chili powder sealed the deal.5 stars

  9. This was a great dish, sweet yet savory. I added some chopped pecans and a few sprigs of thyme while roasting. Everyone loved it. Delicious!5 stars

  10. These are TOO good!! I made them exactly as described and they were delicious. They do take a bit long to prepare, but it was worth it and I will definitely be making them again!5 stars

  11. This makes a great side for steaks or most anything. I followed the directions exactly and it turned out perfectly. I love the fact that your website is so easy to navigate and search for recipes.5 stars

  12. More than just a side dish, these roasted sweet potatoes are a revelation. They’re healthy, delicious, and oh-so-easy to make. My new pantry staple for sure.5 stars

  13. 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 an extra kick coz I like my food to be spicy.5 stars

  14. Coming from a huge sweet potato lover, this is BY FAR the best sweet potato recipe I’ve ever found. I refuse to cook them any other way! So easy and delicious and it’s always a hit with my guests. So grateful for your recipe! Thank you!5 stars

  15. These are so good! I love sweet potatoes in all their forms but was kind of skeptical with the addition of honey, but it was really good! These will be on rotation at our house for sure now! On a side note – I put the leftovers into my salsa verde chicken burritos and it was delicious!5 stars

  16. I make these often. One of my favorite dishes. They taste great and are easy to make. Parchment paper makes clean-up easy.5 stars