These roasted sweet potatoes are an easy, flavorful side dish that’s perfect for meal prep and goes great with everything from chicken to burgers.
Recipe Overview
I absolutely love making a big batch of roasted veggies to use throughout the week, and these roasted sweet potatoes are a total staple in my kitchen. They’re so simple to make, but packed with the perfect balance of sweet and savory flavor.
It’s amazing what a few simple spices can do! I’ll eat these as a side with salmon, chicken, or toss them into rice bowls for a quick and flavorful meal.
Making these is super easy. First, peel and chop the sweet potatoes into small cubes — the smaller you chop them, the quicker they cook. Then toss them with olive oil and a few spices. Spread onto a baking sheet to roast for about 30 minutes, until you’ve got those crispy, golden edges.
So simple, so tasty, and perfect for meal prep!
Recipe Reviews
- "Made these everyone loved them. Very easy to make. Must try them." - Tiffany
- "So delicious!! The flavor was amazing!" - Natanya
See More Recipe Reviews Here
Recipe Ingredients
- 2 lbs sweet potatoes - peeled and chopped into ½ inch cubes (about 6 cups)
- 3 Tbsp olive oil
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp ground cumin
- ¼ tsp onion powder
Kitchen Equipment Used
- Vegetable peeler - I like the swivel ones as they peel sweet potatoes easier.
- Large baking sheet - these are my favorite because you can cook more stuff!
How To Make Roasted Sweet Potatoes
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat Oven
Preheat the oven to 425°F. Line a baking sheet with parchment paper for easier clean up.
STEP 2: Prep Sweet Potatoes
Wash, peel and chop the sweet potatoes into ½-inch cubes. They should be the same size so that they cook evenly. This should give you about 6 cups worth.
STEP 3: Season Sweet Potatoes
Add the chopped sweet potatoes to a large bowl. Drizzle 3 tablespoon olive oil, and sprinkle 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon ground cumin, and ¼ teaspoon onion powder over the sweet potatoes. Toss the ingredients together evenly.
STEP 4: Bake Sweet Potatoes
Spread the seasoned sweet potatoes onto the prepared baking sheet in a single layer. Place in the oven to bake at 425°F for 40 minutes, flipping them halfway through.
The sweet potatoes will have crispy edges but still be tender inside when they're done. Serve them right away - this is when they taste the best!
Recipe Tips
- Try to chop the sweet potatoes into the same size cubes to so that they cook evenly. Smaller cubes will cook faster, while larger ones will take a bit longer.
- Spread the sweet potatoes out in a single layer on the baking sheet. If they’re too crowded, they’ll steam rather than roast, and you won’t get those crispy edges. A bigger baking sheet works best for this!
- For even crispiness, flip the sweet potatoes halfway through cooking.
How To Store Leftovers
- REFRIGERATE: These roasted sweet potatoes are best enjoyed right out of the oven when they're at their crispiest, but they’ll store well in the fridge for 2-3 days. Just pop them in an airtight container to help keep fresh.
- TO REHEAT: If you want to bring that crispiness back, don't use the microwave. Instead, reheat them in the oven at 375°F for about 7-10 minutes.
Have A Question?
- Got a question about this recipe? Leave a comment below—I’m happy to help!
- Tried this recipe? Share it with friends and leave a star rating below—I’d love to hear what you think!
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Ingredients
- 2 lbs sweet potatoes - peeled and chopped into ½ inch cubes (about 6 cups)
- 3 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon onion powder
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil for easier clean up.
- Wash, peel and chop the sweet potatoes into ½-inch cubes. They should be the same size so that they cook evenly. This should give you about 6 cups worth.
- Add the chopped sweet potatoes to a large bowl. Drizzle 3 tablespoon olive oil, and sprinkle 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon ground cumin, and ¼ teaspoon onion powder over the sweet potatoes. Toss the ingredients together evenly.
- Spread the seasoned sweet potatoes onto the prepared baking sheet in a single layer. Place in the oven to bake at 425°F for 40 minutes, flipping them halfway through. The sweet potatoes will have crispy edges but still be tender inside when they’re done.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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