Roasted Sweet Potatoes
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Amazingly crisp-tender sweet potatoes roasted to perfection. Such a quick, easy, vegetarian side dish for any meal!
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This has quickly become one of my most favorited side dishes this year. It doesn’t require too much work and it involves only a few pantry staples of spices, yet it packs so much flavor. It can also dress up any meal and more – I even throw them into burrito bowls or dice them up real small for veggie taco night.
The best part is that sprinkle of fresh cilantro (parsley is a great sub if you have a bad relationship with cilantro) and freshly squeezed lime juice right on top. That tart goodness combined with the savory-salty flavor just hits differently. Sometimes I’ll even eat them hot off the sheet pan without a main.
tips and tricks for success
- Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- Leave the skin on. With a good scrub, the skin can be left on the potatoes. The skin is a good source of fiber, adds texture and helps the potatoes stay moist inside.
- Use firm potatoes. When purchasing sweet potatoes, look for small to medium evenly shaped potatoes that are firm with smooth and taut skin.
- Cut in uniform size. Chop the potatoes in similar size for even cooking.
- Bake directly on the sheet pan. No need for parchment paper here. Bake the sweet potatoes directly on the sheet pan for caramelization and perfectly crispy skin.
Tools For This Recipe
Baking sheet
Roasted Sweet Potatoes: Frequently Asked Questions
The skin is edible, but if you prefer, the potatoes can be peeled. Sweet potatoes can also be peeled ahead of time (unlike russet potatoes that turn brown when peeled in advance).
You can skip the cilantro or substitute parsley.
Absolutely! Roasted potatoes reheat very well in the oven (400°F for 10-15 minutes) or in the air fryer (400°F for 3-4 minutes).
Roasted Sweet Potatoes
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ⅛ teaspoon ground cinnamon
- Kosher salt and freshly ground black pepper, to taste
- 3 pounds small sweet potatoes, scrubbed, patted dry, and cut into 2-inch chunks
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
Equipment
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together olive oil, cumin, paprika, chili powder, cinnamon, 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
- Place sweet potatoes in a single layer onto the prepared baking sheet. Stir in olive oil mixture and gently toss to combine.
- Place into oven and bake for 30-35 minutes, or until fork tender, stirring halfway. Sprinkle with cilantro.
- Serve immediately with lime wedges.
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I’ve tried several of your recipes and they have all been delicious! With this combination of spices, I didn’t know what to expect. But the sweet potatoes were amazing!! What a delicious combination of spices to add to roasted sweet potatoes. Thank you for sharing the recipe!!
The roasted sweet potatoes were delicious and a big hit with my family!
I agree with another commenter – these were magical. Thank you for sharing! On repeat for me!
I made this last night. It was so delicious. I added them to a green salad that included cucumbers, avocados, pickled red onions, tortilla chips and green goddess dressing. yum!!
A quick and flavorful way to have succulent baked sweet potatoes. I used 1 tsp Mt. Baker Chai Seasoning, 1 tsp cumin, 1/2-1 tsp Trader Joe’s Chili Lime Seasoning for the spices. Forgot to add the parsley at the end, and I didn’t have a lime on hand. I didn’t peel the sweet potatoes. The +/- 2″ rounds made a lovely presentation. Baked for 35 minutes.
These look amazing. We love sweet potatoes and cannot wait to try this recipe!
Can I peel my sweet potatoes. I hate potato skin. Maybe I am weird. But will try this recipe
These sweet potato recipe is my absolute favorite!!! Thank you so much!!!
Is the salt and pepper to taste, as written in the ingredients, or the quantity listed in the recipe instructions?
It’s something new for me! Thank you)
We’ve been eating a lot more sweet potatoes, as we’ve been cutting back on potatoes (nightshade vegetable avoidance!). This looks amazing! Will definitely try this week in our menu plan!
I have cooked a lot of your meals for my family over the years. I love your work and have never commented. Thank you for all the great meal inspiration and these freaking potatoes. I love sweet potatoes normally, but these are some magical hybrid of seasoned fries and sweet potatoes that I couldn’t stop eating. There were no left overs.
looks delicious
Hello,
I made this tonight for dinner. Oh my word, it is delicious. Easy to make. My husband said it is a keeper
You had me a roasted sweet potatoes!!
I’ll definitely make this tonight serving it with our steak. It will be extra special for Valentine’s Day. Thank you
Can’t wait for spring and get out the griddle & try this, I think it will be very good!
Looks delicious but maybe more like 3″ chunks based on photos?
Recipes are great and appreciated. Doable, flavorful, REAL food! <3