Roasted sweet potatoes are a nutritious and flavorful side dish that combines crispy edges with a soft, buttery center. Their natural sweetness deepens when roasted, making them a perfect complement to both savory and sweet dishes. Whether you’re pairing them with a main course, tossing them into salads, or enjoying them as a snack, roasted sweet potatoes bring color, taste, and health benefits to your plate. Rich in fiber, vitamins, and antioxidants, they are a guilt-free treat that’s easy to prepare and incredibly versatile. This foolproof recipe ensures perfect results every time—golden, caramelized exteriors and soft, fluffy interiors with just the right amount of seasoning.
Ingredients
– 4 medium sweet potatoes (orange-fleshed varieties like Garnet or Jewel work best)
– 2 tablespoons olive oil (extra virgin preferred)
– 1 teaspoon sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon garlic powder (optional)
– 1/2 teaspoon smoked paprika or ground cumin (optional, for added depth)
– Fresh herbs like rosemary or thyme (optional garnish)
Instructions
- Preheat the oven to 425°F (220°C). A high temperature ensures the potatoes roast quickly and develop crispy edges without drying out.
- Wash and peel the sweet potatoes. Use a vegetable peeler to remove the skin, or leave it on if you prefer a more rustic texture and added fiber.
- Cut the sweet potatoes into uniform cubes or wedges. Aim for 1-inch pieces for even cooking. Uniform cuts help ensure that all pieces roast at the same rate.
- Transfer the sweet potato chunks to a large mixing bowl. This gives you space to toss them thoroughly with oil and seasonings.
- Drizzle the olive oil over the potatoes. Toss them well to make sure every piece is evenly coated. The oil helps the potatoes crisp up and also carries the flavor of the spices.
- Sprinkle in the salt, pepper, and any optional spices. Toss again to ensure the seasoning is evenly distributed.
- Spread the sweet potatoes in a single layer on a baking sheet. Line the sheet with parchment paper or foil for easy cleanup. Avoid crowding the pan—space between pieces allows air to circulate, helping them roast rather than steam.
- Roast in the preheated oven for 25 to 35 minutes. Flip the potatoes halfway through cooking to promote even browning. Keep an eye on them in the last 10 minutes, as ovens can vary.
- Check for doneness by piercing with a fork. The potatoes should be tender on the inside and caramelized on the edges. If they need more color, give them an extra 5 minutes.
- Remove from the oven and garnish with fresh herbs if using. A sprinkle of chopped rosemary, thyme, or parsley can add a fresh and fragrant finish.
- Serve hot as a side or toss into a salad or grain bowl. Roasted sweet potatoes pair wonderfully with dishes like grilled chicken, quinoa, roasted vegetables, or even a fried egg.