Golden around the edges and tender in the center, these roasted sweet potatoes make an easy, versatile side dish. Choose the simple brown-sugar version for a touch of sweetness, or use the savory seasoning blend for a warmer, spiced finish.
2poundssweet potatoes — about 3 large, preferably Red Garnet or Jewel sweet potatoes, peeled and cut into 1/2-inch pieces
2tbsp melted coconut oil
3/4tspfine sea salt — use less if using table salt
1tbsplight brown sugar — firmly packed
Seasoned Roasted Sweet Potatoes
2poundssweet potatoes — about 3 large, peeled and cut into 1/2-inch pieces
2tbspolive oil
3/4tspfine sea salt — use less if using table salt
1/4tspblack pepper
1/2tspground chili powder
1/2tsppaprika
1/2tspground cumin
1/2tspgarlic powder
Instructions
Plain Roasted Sweet Potatoes
Preheat the oven to 425°F.
Peel the sweet potatoes and cut them into 1/2-inch cubes. Place the pieces on your largest sheet pan, then add the melted coconut oil, salt, and brown sugar.
Toss until the sweet potatoes are evenly coated. Arrange them in a single, even layer, making sure the pieces do not overlap. Leaving room between the potatoes allows them to roast rather than steam.
Roast for 27–35 minutes total, flipping the sweet potatoes every 10–15 minutes so they cook and brown evenly. Flipping about every 10 minutes and roasting for approximately 30 minutes works well.
Seasoned Roasted Sweet Potatoes
Preheat the oven to 425°F.
Peel the sweet potatoes and cut them into 1/2-inch cubes. Transfer them to your largest sheet pan. Add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder.
Toss thoroughly so the oil and seasonings coat all of the sweet potato pieces. Spread the potatoes into one even layer without overlapping them; overcrowding can cause them to steam instead of roast.
Roast for 27–35 minutes, turning the sweet potatoes every 10–15 minutes for even cooking and browning. Flipping them roughly every 10 minutes and cooking for around 30 minutes is a good guideline.
Notes
Recipe Notes
Sweet potatoes: Red Garnet or Jewel sweet potatoes work especially well for roasting. Peel them and cut them into even 1/2-inch pieces so they cook at the same rate.
Don’t overcrowd the pan: Spread the potatoes in a single layer with no overlapping pieces. Giving them plenty of space helps the edges brown and caramelize instead of steam.
For even roasting: Flip the sweet potatoes every 10–15 minutes. They should be tender in the center and nicely browned around the edges when done.
For a smoky flavor: Use chipotle chili powder and/or smoked paprika in the seasoned version.
For extra heat: Add 1/4 to 1/2 teaspoon cayenne pepper to the seasoned sweet potatoes.
Cooking time: Roast for 27–35 minutes at 425°F. Ovens can vary, so use the color and tenderness of the potatoes as your best guide for doneness.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven or air fryer to help bring back their crisp edges.
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