Roasted Sweet Potatoes
by Chungah
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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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Why you’ll love this roasted sweet potato recipe
- Dresses up any meal. This simple yet flavor-packed side dish can elevate any main, serving so many purposes – even as a topping for salads, grain bowls, or tacos!
- Sweet potatoes are a nutritional powerhouse. Because sweet potatoes are naturally sweet and savory on its own, they do not require a ton of heavy toppings like regular white potatoes. And they are incredibly high in fiber and rich with beta-carotene (vitamin A).
- Requires a short ingredient list. There is minimal hands-on time here requiring just a few pantry staples, yielding savory, smoky flavors all around.
- Great for meal prep. Lastly, the potatoes hold up incredibly well in the fridge and reheat like a dream in the oven or air fryer, ideal for busy weeknights!
How to roast sweet potatoes
- Prep the potatoes. Wash and dry the sweet potatoes thoroughly, leaving the skin on or peel, if desired. Chop the potatoes into uniform 2-inch chunks.
- Make the olive oil spice mixture. Then combine the olive oil, cumin, paprika, chili powder, cinnamon, salt, and pepper.
- Coat the potatoes. Toss the potatoes in the olive oil spice mixture directly on a sheet pan until the potatoes are all well coated.
- Bake. Bake until fork-tender and the edges are crisp and browned, stirring halfway for even cooking.
- Serve. Finally, sprinkle with cilantro (or parsley) and serve with lime wedges.
Tools For This Recipe
Baking sheet
Roasted Sweet Potatoes: Frequently Asked Questions
Yes! The potatoes should be washed and dried completely to prevent the potatoes from steaming in the oven.
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).
Sweet potatoes should be roasted at high heat, about 425°F.
Wash and dry the sweet potatoes thoroughly, cut in uniform pieces, use high heat, bake directly on a sheet pan (no parchment paper), avoid overcrowding the pan, and stir halfway for even browning and crispness.
You can skip the cilantro or substitute parsley.
Leftovers can be stored in an airtight container in the fridge for 3-4 days, reheating 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
Video
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
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.
Equipment
Notes
- 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.
- Use firm potatoes. When purchasing sweet potatoes, look for small to medium evenly shaped potatoes that are firm with smooth and taut skin.
- 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.
- Cut in uniform size. Chop the potatoes in similar size for even cooking.
- Thoroughly coat the potatoes. Toss the chopped potatoes directly on the sheet pan until thoroughly coated with the olive oil spice mixture.
- 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.
- Avoid overcrowding the pan. Spread the potatoes out in a single layer with a little bit of space between them. Overlapped, layered potatoes will steamed instead!
Did you make this recipe?
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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