When it comes to Oven 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.
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Best sweet potatoes EVER.
Thanks to their natural sweetness, oven 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.
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.
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.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- 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.
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 Roast Sweet Potatoes
Prepare. Scrub the sweet potato. 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.
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.
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. To make sure the sweet potatoes cook evenly, try to cut them all roughly the same size.
Season. Toss the sweet potatoes with the oil and seasoning and arrange them on the pan. Don’t crowd them! You need plenty of room around the pieces for air to circulate, otherwise they will steam and you lose the crispy outsides.
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 oven 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.
What to Serve with Oven Roasted Sweet Potatoes
The seasonings you use will determine the best pairings for this recipe. With only salt, you can really serve these roasted sweet potatoes with anything!
- Chicken. Whether you opt for simple Grilled Chicken Breast or a more composed dish like Bacon Wrapped Chicken Breast, sweet potatoes pair nicely.
- Mexican and Tex-Mex. Try oven roasted sweet potatoes with Vegetarian Enchiladas.
- Fish. Both mild fish like Pan-Fried Cod and more robust fish like Honey Garlic Salmon work well with roasted sweet potatoes.
Oven Roasted Sweet Potatoes
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Ingredients
For the Roasted Sweet Potatoes
- 2 pounds sweet potatoes about 3 medium
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey or pure maple syrup optional
- ¾ teaspoon kosher salt
Seasonings of Choice* (optional; we usually keep it simple with black pepper)
- ¼ teaspoon ground black pepper
- 1 teaspoon chili powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon chipotle chili powder
Instructions
- 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.
Video
Notes
- *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.
Nutrition
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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.
That sounds delicious, Michael! I hope you enjoy this recipe if you try it!
Great! My husband did I was he best sweet potatoes he has ever eaten
I’m so happy that they were a hit, Patricia! Thank you for sharing this kind review!
Thank you wellplated.com! We loved this recipe! Simple, healthy, and loaded with flavor. This is now one of our “go-to” side dishes.
I’m so happy that you’ve enjoyed it, Paul! Thank you for sharing this kind review!
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 😊
Hi Kristina! So glad you enjoyed the recipe! Thank you for this kind review!
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!! We
Hi Amber! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Valorie! So glad you enjoyed the recipe! Thank you for this kind review!
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. Thanks
Hi Helen! So glad you enjoyed the recipe! Thank you for this kind review!
Absolutely yummy! So easy;)
Hi Betty! So glad you enjoyed the recipe! Thank you for this kind review!
This turned out great! It was really easy and my 2 year old and 4 year old kept asking for more!
Hi Melissa! So glad you enjoyed the recipe! Thank you for this kind review!
Sounds so good, missed the instruction on how long to cook them.
Hi Nora, it’s #7 in the recipe card. Hope you enjoy them!
Can these be prepared ahead of time? I’m trying to prep as much as possible for Thxgiving.
Hi! You can absolutely chop the potatoes then store them in the fridge. Happy Thanksgiving!
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!
So addicting, right! Thanks Cheska!
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.
So glad you enjoyed it, Moira!
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!
Sounds tasty! Thank you Maddie!
Lovely and tender. I mixed white yams with a sweet potato for color and threw in some toasted pecans. What a Yum!
Great idea! Thank you Anji!
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!
Glad you enjoyed them, Naomi!
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.
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.
Great to hear, thank you Michelle!
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.
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!
Yay! Thank you Nina!
These are great! KID APPROVED! So simple and easy to cook. I doubled the ingredients to have extra leftovers.
That’s always a plus! Thank you Annie!
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!
Glad to hear you enjoyed it, Aimee! Thank you!
Absolute delicious! I added maple syrup and cinnamon !
Great to hear, thank you Kate!
Delicious and so easy to cook! Thank you, Erin :)
Thank you Fer!
I make these often. One of my favorite dishes. They taste great and are easy to make. Parchment paper makes clean-up easy.
Thank you!
Loved them. Thank you!
I was given no recipe
I’m so confused Margaret, because I see it on my end! The recipe is in the recipe card, right above the area where you commented. You can also click the “jump to recipe” button at the top of the screen to help get you there faster. Could you please check again?
What rack position is to be used when baking?
Hi Cindi, middle rack should work.
Will they turn out soft or crispy placed on
Middle rack? I’m looking for a bit crispy on outside.
Hi Cindi, with the oven temperature being at 425 degrees F, you should have no problem with them being crispy. Hope this helps!
Tossed sweet potatoes in olive oil salt and honey baked 425• for 20 min on foil , turned out completely burnt!
I’m sorry to hear you had trouble with the recipe, Chad. They burned in your oven after 20 minutes? Is that when you tried to flip them? I know all ovens are different, but they are not normally cooked enough at this point to be burned.
Erin, I just made this for lunch! I messed up the spice quantities but oh well, it’s fantastic!! After I let it cool, I added chopped apple and goat cheese. I think walnuts and raisins would be amazing additions. I’ll definitely make this again and keep on experimenting! Xx
Glad you were still able to enjoy them, Laura! Love the sound of the additions!
I cut this recipe in half for two people but after tasting it, I think I should have made the whole batch. It was very tasty & loved the texture of the sweet potato with the toasted edges. The few leftover pieces were even good after they cooled and even would like them as a snack.
Glad you enjoyed it, Katrina! Thank you!
I’ve been looking for a go-to roasted sweet potato recipe, and I think I’ve finally found it! These came out so flavorful, with a nice crispiness on the outside. I served them with grilled chicken, and it was the perfect pairing. I’ll definitely be making this recipe again, especially for holiday dinners.
Great to hear! Thank you Leila!
I made these roasted sweet potatoes for a small family gathering, and they were gone in minutes! I loved how the recipe was simple but packed with flavor. The spices added just the right kick, it is slightly crispy on the edges and soft inside. Even my picky eaters asked for more! Thank you so much!
Yay! Makes me so happy to hear! Thank you!
Fabulous with just olive oil, kosher salt, and cinnamon! It’s best just out of the oven. Good reheated, but so much better when first made. A big hit at Thaksgiving dinner.
Great to hear! Thank you Maryann!
I used to just bake them whole, but roasting them like this gave them so much more flavor. The seasoning was just enough to enhance the sweetness without overpowering it. I made them for a potluck dinner, and everyone kept asking me for the recipe. I’ll definitely be making these again soon!
So glad to hear you enjoyed it, Mikayla!
I can’t believe how simple yet amazing this recipe turned out! The sweet potatoes roasted beautifully, with just the right balance of crispy and tender. I added a pinch of smoked paprika for a little extra depth, but honestly, the recipe as written is already spot-on. My house smelled incredible while they were roasting. Thank you!
So glad to hear, thank you Maya!