Roasted sweet potatoes make the perfect side for so many dishes! This recipe has quickly become one of our favorites and we love to serve these potatoes with meat and fish, salads, and burgers (see some of our favorite pairings below!).

When it comes to cooking sweet potatoes, we love to roast them in the oven. This method allows them to become soft on the inside and just a little crispy on the outside. But what makes these roasted sweet potatoes extra special is the blend of spices we use to give them a little more flavor than your typical roasted potatoes. Let’s take a look at how to make these come to life!

What ingredients do I need?

Sweet potatoes

You will need two large sweet potatoes to make 4 servings of these roasted sweet potatoes. You can easily double the recipe if you are serving a larger crowd.

Olive oil and seasonings

The olive oil will be used to coat the sweet potatoes and help the spices stick. To take these roasted sweet potatoes to the next level, we add salt, garlic powder, cumin, paprika, and chili powder.

Small plate of roasted sweet potatoes with a baking sheet of roasted sweet potatoes in the background.

What equipment do I need?

All you need to make these roasted sweet potatoes are a parchment-lined baking sheet, a cutting board and knife, measuring spoons, and a large bowl and spoon or spatula to mix everything together.

How do I make these sweet potatoes?

Preheat the oven to 425 degrees Fahrenheit.
Line a baking sheet with parchment paper for easy clean-up.
Wash and dry the sweet potatoes. We prefer to keep the skin on, but you can carefully remove the skin using a vegetable peeler if preferred. Using a cutting board and sharp knife, cut the sweet potatoes into 1-inch pieces. Add the cut sweet potatoes to a large bowl.
Add the olive oil to the sweet potatoes and mix well. Next sprinkle the salt, garlic powder, cumin, paprika, and chili powder and mix until the sweet potatoes are evenly coated.
Spread the sweet potatoes on the baking sheet evenly. Place the baking sheet in the oven and bake for 25-27 minutes, or until the potatoes are soft and easily pierced with a fork.
Let the sweet potatoes cool for 10 minutes before serving. Store any leftovers in an air-tight container in the fridge. Enjoy!

Anything else to consider?

As mentioned above, these potatoes store well in an air-tight container in the fridge for 3-4 days. There are a few ways you can go about reheating them. You can microwave them but note that they will not be crispy like they were when you first served them. If that is important to you, you can warm them back up in the oven, in a skillet on the stove, or in an air fryer.

Are they (GF/DF/V/VEG)?

Yep! This recipe checks all these boxes.

What should I serve them with?

These roasted sweet potatoes pair well with:

If you make these Roasted Sweet Potatoes, please let us know how they turn out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!

Roasted Sweet Potatoes

These roasted sweet potatoes are soft, yet crispy and seasoned with the perfect pairing of spices. They are the perfect side for many dishes!

5 from 6 votes

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Prep Time 10

Cook Time 30

Total Time 40

Course Side Dish

Servings

Calories 117 kcal

Ingredients

Instructions

Preheat the oven to 425 degrees Fahrenheit.
Line a baking sheet with parchment paper for easy clean-up.
Wash and dry the sweet potatoes. We prefer to keep the skin on, but you can carefully remove the skin using a vegetable peeler if preferred. Using a cutting board and sharp knife, cut the sweet potatoes into 1-inch pieces. Add the cut sweet potatoes to a large bowl.
Add the olive oil to the sweet potatoes and mix well. Next sprinkle the salt, garlic powder, cumin, paprika, and chili powder and mix until the sweet potatoes are evenly coated.
Spread the sweet potatoes on the baking sheet evenly. Place the baking sheet in the oven and bake for 25-27 minutes, or until the potatoes are soft and easily pierced with a fork.
Let the sweet potatoes cool for 5 minutes before serving. Store any leftovers in an air-tight container in the fridge. Enjoy!

Notes

We often provide tips and suggestions for how a recipe can be created to be dairy-free, gluten-free, vegetarian, or vegan. It is your responsibility to select and use products as well as work in an environment that will meet those criteria. We are not responsible for any reaction or adverse event that may result from making our recipes.

NUTRITION

The recipe can be found on My Fitness Pal by searching "BWB Roasted Sweet Potatoes."

The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.