Roasted Sweet Potatoes
These roasted sweet potatoes have crisp caramelized edges with soft insides. The recipe is simple and easy to make in less than 30 minutes. Perfect to serve as a side dish with main courses or in burritos and wraps.
Roasting veggies is a great way to bring the natural sweetness of the vegetable, and that is especially true with sweet potatoes. These savory sweet potatoes are fork tender on the inside with crisp edges on the outside.
Why make these potatoes
- The recipe is very simple and easy to make. But, I highly recommend making these just before you are going to serve them. Because they taste absolutely delicious fresh out of the oven.
- Having said that leftovers do keep well in the refrigerator. You can also store leftovers in the freezer in an airtight container for a month.
- And, while it is true that you don’t need much to flavor sweet potato we do add a touch of garlic and oregano. Also, the best way to roast them is to cut them into 2-inch cubes and bake them on high heat
- Unlike my other baked potato recipes, where I prefer to parboil my potatoes in the case of sweet potatoes, I find there is no need to parboil them. In addition, I like to peel my potatoes, but you can certainly wash them clean and leave them skin-on.
- While these are the perfect side dish to any main course they are also a great addition to your favorite salad or grain bowls with rice or quinoa.
Ingredients and substitutes
- Sweet potatoes – I like red garnet or jeweled sweet potato. Also called ‘yam’ in some parts of the word. There are many varieties of sweet potatoes, I like to use orange or red-skinned for roasting.
- Garlic – I like to use garlic powder as it does not burn on the potatoes. But, you can also use fresh but I find they tend to burn easily in the oven.
- Paprika – Today, I am using sweet smoked paprika. But, spicy hot cayenne is also delicious.
- Oregano – Just a little sprinkle of dried herbs can make a huge difference. And, you can also use thyme or rosemary.
- Optional ingredients –
- you can add some more spices like cumin, a sprinkle of cinnamon, and chili powder.
- If you like them sweeter drizzle some honey or maple syrup to caramelize them during roasting.
Roasted sweet potato cubes
- Preheat the oven at 400°F / 200°C/ Gas Mark 6
- Sweet potato – Peel all the potatoes using a vegetable peeler and place them in water. Then, use a sturdy cutting board and chef’s knife to cut each of them into one-inch cubes (see video).
Pro tip– Cut the potatoes in similar sizes so they cook evenly. You can also make them 2-inch or 1-inch cubes.
- Season – Place the potatoes in a bowl and add the olive oil, turning them so each is well coated in the oil. Sprinkle with all the remaining seasonings tossing them so they are well coated.
- Tray – Brush or spray an unlined baking tray with olive oil. Spread the potatoes in the pan evenly.
Pro tip – An unlined baking tray dried out all the excess moisture encouraging those crispy edges. - Roast – Transfer to the oven and bake for about 35 to 40 minutes turning them every 15 minutes to roast evenly on all sides.
- Cool – Remove from the oven and sprinkle with fresh herbs. Season with more salt and pepper if necessary.
- Serve immediately.
Tips for Success
- Buy similar size potatoes so they cook at the same time.
- Also, using smaller or medium size potatoes when entertaining look prettier and has less waste.
- You can also use the same recipe to cut strips and make sweet potato fries.
- I’ve peeled the potatoes but you can keep the potatoes skin-on. Just make sure to scrub them properly
- Cut the sweet potatoes into similar size pieces.
- Use a large baking tray or baking sheet so they are not too crowded on the pan.
- If you want the potatoes crispier spray them with a little extra oil.
- These potatoes are best made close to serving time. But, leftovers will keep in an air-tight container in the fridge.
How long will these roasted sweet potatoes keep?
These garlic-roasted sweet potatoes are best as soon as they are made. But, leftovers will keep in the fridge for 3 to 4 days.
What oil should I use for these potatoes?
Since we use a few extra tablespoons of oil for encouraging crispiness, I like to use good-quality olive oil.
What else can I flavor these roasted potatoes with?
You can use spices such as cumin, coriander, curry powder, or cayenne. You can also use dried herbs like rosemary and thyme or parsley and cilantro.
What do you serve these sweet potatoes with?
You can serve this as a side for any dinner especially with meat dishes like my roast beef, leg of lamb, standing roast ribs, roast chicken.
Roasted Sweet Potatoes
Print Pin Rate Share by Email Share on FB Save GrowCalories: 16kcal
Adjust Servings Here: 2 servings
Description
These roasted sweet potatoes have crisp caramelized edges with soft insides. The recipe is simple and easy to make in less than 30 minutes. Perfect to serve as a sided dish with main courses or in burritos and wraps.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (500 g) Sweet potatoes (peeled and cubes)
- ½ tsp Salt
- ½ tsp Pepper
- ½ tsp Garlic powder ((or less))
- ½ tsp Paprika (sweet, smoked)
- ¼ cup Olive oil
- 2 tbsp Parsley (finely chopped for garnish)
Instructions
- Preheat the oven at 400°F / 200°C/ Gas Mark 6
- Sweet potato – Peel all the potatoes using a vegetable peeler and place them in water. Then, use a sturdy cutting board and chef's knife to cut each of them into one-inch cubes (see video).Pro tip– Cut the potatoes in similar sizes so they cook evenly. You can also make them 2-inch or 1-inch cubes.1 lb Sweet potatoes
- Season – Place the potatoes in a bowl and add the olive oil, turning them so each is well coated in the oil. Sprinkle with all the remaining seasonings tossing them so they are well coated.½ tsp Salt, ½ tsp Pepper, ½ tsp Garlic powder, ½ tsp Paprika, ¼ cup Olive oil
- Tray – Brush or spray an unlined baking tray with olive oil. Spread the potatoes in the pan evenly.Pro tip – An unlined baking tray dried out all the excess moisture encouraging those crispy edges.
- Roast – Transfer to the oven and bake for about 35 to 40 minutes turning them every 15 minutes to roast evenly on all sides.
- Cool – Remove from the oven and sprinkle with fresh herbs. Season with more salt and pepper if necessary.2 tbsp Parsley
- Serve immediately.
Recipe Notes & Tips
- Buy similar size potatoes so they cook at the same time.
- Also, using smaller or medium size potatoes when entertaining look prettier and has less waste.
- I’ve peeled the potatoes but you can keep the potatoes skin-on. Just make sure to scrub them properly
- Cut the sweet potatoes into similar size pieces.
- Use a large baking tray or baking sheet so they are not too crowded on the pan.
- If you want the potatoes crispier spray them with a little extra oil.
- These potatoes are best made close to serving time. But, leftovers will keep in an air-tight container in the fridge.
Nutrition Information
Calories: 16– kcalCarbohydrates: 1– gProtein: 1– gFat: 1– gSaturated Fat: 1– gSodium: 422– mgFiber: 1– gSugar: 1– gVitamin A: 175– IUVitamin C: 1– mgCalcium: 4– mgIron: 1– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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sweet potatoes are ALWAYS my go to side dish! These look incredibly easy and delicious! I’ve yet to see a recipe like this! Wonderful post.
Thank you, Neli.I hope you try it.
Roasted sweet potatoes are my favorite! They are great with literally any meal or on their own. Thank you for the recipe!
You are welcome Jovita
We love eating roasted sweet potatoes but I usually pair them with plantain. They make the perfect dish to almost any main meal.
I agree Charla.
Roasted sweet potatoes are the perfect side dish!
Absolutely!!
I am always looking for good sweet potato recipes, and this is one of them! The caramelization from the oven roast gives a completely different flavor profile than cooking the sweet potatoes in water. And the seasoning for these potatoes is just perfect.
Thanks Lily. These definitely are perfect with anything.