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    Home » Meals » Side Dishes

    Roasted Sweet Potatoes

    Published Oct 7, 2020 · Updated Jan 12, 2021 · Leave a Comment

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    Easy roasted sweet potatoes, made crispy in the oven with oil and seasonings.

    Roasted sweet potatoes with crispy edges on a sheet pan with a wooden spoon scooping some up.

    Roasted sweet potatoes are easy to make, nourishing, and perfect as a side dish with so many meals. We love them with some baked BBQ tofu or alongside a holiday meal with vegan wellington and green bean casserole.

    You could even enjoy them on a salad for some added nutrition or as breakfast with some tofu scramble.

    The oven-baked method results in delicious sweet potatoes chunks that are crispy on the outside and soft in the middle. Plus, they are naturally gluten-free and vegan.

    Ingredients

    You only need 4 basic ingredients to make these oven-roasted sweet potatoes!

    Ingredients laid out on a surface: pepper, salt, olive oil, and whole sweet potatoes.
    • Sweet potatoes: (Of course!) Peeled and cubed into about ½-inch to 1-inch cubes.
    • Olive oil: You can use any cooking oil.
    • Salt & black pepper: See the section on seasoning for more ideas!

    How to Roast Sweet Potatoes

    You can find the full detailed, printable recipe in the recipe card below.

    Step by step of how to roast sweet potatoes.
    1. Preheat oven to 425°F.
    2. Peel and cube the sweet potatoes.
    3. Toss in a bowl with olive oil and seasonings.
    4. Spread out evenly onto a baking sheet.
    5. Roast for 30-40 minutes, tossing every 10 minutes or so, until golden brown.

    Seasoning Ideas

    Although the classic seasoning for this recipe is simply salt and pepper, there are so many ways you can add additional flavor to your roasted sweet potatoes! Here are some delicious ideas. (The taco-seasoned sweet potatoes are perfect in a Southwest-style salad!)

    House Favorite:

    • 1 teaspoon garlic powder
    • ½ teaspoon onion powder
    • ¼ teaspoon paprika

    Taco:

    • 1 tablespoon taco seasoning

    Cinnamon Brown Sugar:

    • 2 tablespoons brown sugar
    • ½ teaspoon cinnamon
    Finished recipe on a pan.

    Storing & Reheating

    If you have leftovers, store the potatoes in an airtight container and refrigerate for up to 3 days.

    To reheat them, bake on a sheet pan in the oven for about 10 minutes at 400°F, or until they are heated through. You can also microwave them (but note they won't get crispy again this way.)

    Oil-Free Version

    To make oil-free roasted sweet potatoes, simply omit the oil from the ingredients. Make sure to line the baking sheet with either parchment paper or a silicone baking mat so the potatoes don't stick to the pan. Otherwise, follow the recipe as written.

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    A closeup of roasted sweet potato chunks on a baking sheet.

    Roasted Sweet Potatoes

    Karissa Besaw
    Easy oven roasted sweet potatoes, crispy on the outside and soft in the middle.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Side Dish
    Cuisine American, Vegan
    Servings 5 sides
    Calories 106 kcal

    Ingredients
      

    • 1 pound sweet potatoes about 3 medium or 2 large
    • 1 tablespoon olive oil
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper

    Optional Seasonings

    • 1 teaspoon garlic powder
    • ½ teaspoon onion powder
    • ¼ teaspoon paprika

    Instructions
     

    • Preheat oven to 425°F.
    • Peel and cube the sweet potatoes into ½-1 inch cubes.
    • Toss in a bowl with olive oil and seasonings.
    • Spread out evenly onto a baking sheet. Use a good non-stick baking sheet or line with parchment paper to make sure the potatoes don't stick.
    • Roast for 30-40 minutes, tossing every 10 minutes or so, until golden brown.

    Notes

    Oil-free adaptation: Simply omit the oil and make sure to use parchment paper or a silicone baking mat.

    Nutrition

    Calories: 106kcalCarbohydrates: 19gProtein: 2gFat: 3gSaturated Fat: 1gSodium: 283mgPotassium: 313mgFiber: 3gSugar: 4gVitamin A: 12919IUVitamin C: 2mgCalcium: 27mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Vegan Sides

    • Garlicky Sautéed Green Beans
    • Vegan Cheesy Mashed Potatoes
    • Vegan Green Bean Casserole
    • Vegan Dinner Rolls
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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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