There’s something incredibly comforting about a tray of oven roasted sweet potatoes coming out of the oven—all golden on the edges, soft in the middle, and coated in just the right mix of spices. Over the years, I’ve tried a dozen different methods, but I keep coming back to this simple trick: cut them a little bigger than you think. It makes all the difference.
Why These Roasted Sweet Potatoes Always Hit the Spot
I’ve made these roasted sweet potatoes so many times, they’ve become part of my weekly rhythm—especially during busy weeks when I want a healthy side that doesn’t need babysitting. I usually prep a big batch on Sunday and use them throughout the week—in grain bowls, with eggs, or next to a piece of grilled chicken.
What makes this version special is how perfectly the texture turns out. The larger chunks mean the insides get almost creamy, like mashed sweet potato, while the edges get caramelized and crisp. It’s such a good contrast—and honestly, that texture is why I rarely peel them. The skin gets all wrinkly and roasted and holds the edges together.
This recipe is also one of my go-to’s when I’m feeding someone who “doesn’t like vegetables.” These sweet potatoes usually convert them.
Ingredients and What Works Best
Here’s what I grab when I’m roasting sweet potatoes:
- Sweet Potatoes – I usually leave the skins on, especially if I’ve scrubbed them well. But if I’m serving kids or someone who’s picky about texture, I’ll peel them.
- Olive Oil – You want enough to coat the chunks, but not drown them. A little goes a long way in helping everything crisp up.
- Salt & Pepper – Always the base layer.
- Optional Seasonings – Sometimes I keep it classic, other times I add cumin, smoked paprika, garlic powder, or a pinch of cayenne if I want a little heat. If I’m craving sweet and salty, I go for a drizzle of honey or maple syrup near the end of roasting.
Step-by-Step: How I Roast Sweet Potatoes
1. Wash & Prep
Start by giving the sweet potatoes a good scrub. You can peel them or not—totally up to you. I personally like the skin on for that rustic, slightly chewy texture.
2. Slice Into Rounds
Cut off the ends first, then slice the sweet potatoes into thick rounds. You’re aiming for about 1-inch thick slices.
3. Chunk It Up
Lay each round flat and cut it into 1-inch pieces. I usually go with quarters or sixths depending on how wide the sweet potato is. Try to keep the size consistent so everything roasts evenly.
4. Season & Toss
In a big bowl, toss the chunks with olive oil, salt, pepper, and any spices you’re using. Spread them out in a single layer on a baking sheet. And seriously—don’t crowd the pan. I’ve learned the hard way that if they’re too close, they steam instead of roast.
5. Roast
Bake at 425°F for about 20 minutes, then give them a good flip and roast another 10 to 20 minutes. I always check the bottoms—they should be golden and crisp. A little char is totally fine and adds flavor.
Seasoning Ideas I Use Again and Again
- Spicy Kick – A pinch of cayenne adds a nice warmth. Great with grilled meat or in tacos.
- Herby – Thyme, rosemary, or Italian seasoning gives a cozy, savory flavor.
- Parmesan Crust – Sprinkle grated parmesan over them as soon as they come out of the oven. It melts a little and clings to the crispy bits.
- Cumin & Garlic Powder – My go-to for smoky, earthy flavor.
- Sweet Touch – For a hint of sweetness, add brown sugar or honey during the last 10 minutes. Just line your baking tray with foil—it gets sticky!
Ways I Use Leftover Roasted Sweet Potatoes
One of my favorite things about roasting a big batch is how easy it is to reuse leftovers:
- Toss them into a quinoa salad with feta and lemon dressing
- Make a breakfast hash with fried eggs and avocado
- Wrap them in a warm tortilla with black beans and chipotle mayo
- Use them in a grain bowl with roasted chickpeas, greens, and tahini sauce
They’re just super flexible.
Tips That Make All the Difference
- Don’t overcrowd the pan. If I’m making a big batch, I use two trays. Give them room and they’ll crisp properly.
- Use parchment or foil for easy cleanup. Especially if you’re going the sweet route with honey or maple.
- Middle rack is your friend. It helps roast everything evenly without burning the bottoms.
- Flip once, no fuss. You don’t need to keep checking or tossing—just flip around the 20-minute mark and let the oven do its thing.
Common Questions
Can I prep them ahead of time?
Yes! I often cut them in the morning, toss with oil and spices, and store in the fridge. Then I just pop them in the oven when it’s time to cook.
Do I need to peel them?
Not at all. I like the texture of the roasted skin, but peel them if you’re serving picky eaters or little kids.
What temperature is best for roasting?
I usually go with 425°F. It’s hot enough to get them crispy without burning.
Oven Roasted Sweet Potatoes
Crispy on the outside, soft and sweet on the inside—these oven roasted sweet potatoes are one of those go-to sides that just work with everything. Whether you’re pairing them with chicken, tossing them into salads, or eating them straight off the pan (no judgment), they’re simple, satisfying, and full of cozy flavor.
Ingredients
- 2 pounds sweet potatoes (around 3 medium), scrubbed and peeled if preferred
- 2 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup or honey (optional for a hint of sweetness)
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon chili powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon chipotle chili powder (optional – adds a smoky kick)
Instructions
- Start by cranking up your oven to 425°F. Line a large, rimmed baking sheet with parchment paper or foil—especially important if you’re adding the honey or syrup, since it makes cleanup way easier.
- Slice off both ends of the sweet potatoes. Cut them into thick, 1-inch rounds, then chop each round into bite-sized chunks. Try to keep the pieces about the same size so they roast evenly.
- Pile the chopped sweet potatoes onto the center of the baking sheet. Drizzle with olive oil and a spoonful of maple syrup or honey, if you're using it. Sprinkle on the salt, pepper, cinnamon, chili powder, and chipotle powder. Give everything a good toss—hands work best—until the potatoes are nicely coated.
- Spread the chunks out in a single layer, making sure they’re not crowded. For the best crisping, flip the pieces so the flattest side is touching the pan.
- Roast for about 20 minutes. Pull the pan out and gently flip the potatoes with a wide spatula so they brown evenly. Pop them back in for another 10 to 20 minutes, until the edges are golden and caramelized and the centers are fork-tender.
- Let them cool slightly, give them a quick taste, and add a touch more salt if needed. Serve warm or at room temp—either way, they’re irresistible.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat in the oven at 350°F until warmed through.
- Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 237Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 274mgCarbohydrates 44gFiber 6gSugar 18gProtein 4g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
These oven roasted sweet potatoes are a staple in my kitchen because they’re easy, reliable, and everyone loves them. Whether you season them simply or get a little creative, they always deliver—and they never last long at the table.
Try Other Sweet Potato Recipes:
