Looking for a side dish that’s as versatile as it is irresistible? These roasted sweet potatoes are the perfect blend of crispy edges and melt-in-your-mouth goodness, whether you choose the cozy sweetness of maple syrup and cinnamon or the bold kick of savory spices.
Quick to prep and bursting with flavor, this recipe will have everyone asking for seconds—and the best part? It’s as easy as it is delicious!
Why you’ll love this recipe
- Two irresistible flavor options: Whether you’re craving the warm hug of maple syrup and cinnamon or the zesty kick of savory spices, this recipe lets you choose your own flavor adventure.
- Quick, easy, and family-friendly: With just a few simple steps, you’ll have a dish that’s perfect for busy weeknights or impressing guests at your next dinner.
- Perfectly crispy and caramelized: These sweet potatoes roast to perfection every time—golden edges, soft centers, and a flavor explosion you won’t be able to resist.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Sweet potatoes: Look for firm, smooth sweet potatoes without blemishes. You can leave the skin on for extra texture and nutrients—just give them a good scrub!
- Oil: Olive oil works beautifully, but avocado oil or melted coconut oil are great alternatives.
- Salt: Use fine sea salt for even seasoning, or try flaky salt for a finishing touch.
- Maple syrup: Pure maple syrup gives the best flavor, but honey or agave can be swapped in a pinch.
- Cinnamon: For a twist, try pumpkin spice or ground nutmeg with the maple version.
- Savory spices: Smoked paprika adds depth, or experiment with chili powder for a spicier kick. Garlic powder can be replaced with onion powder if preferred.
How to make roasted sweet potatoes
1. Prep the sweet potatoes: Grab your sweet potatoes and wash them thoroughly. If you like a smoother texture, peel them (but it’s fine to leave the skin on for extra fiber).
Dice them into evenly sized ¾-inch cubes—this helps them cook evenly and get those gorgeous crispy edges.
2. Toss with oil and spices: Place your sweet potato cubes in a large bowl and drizzle with oil. Sprinkle on the salt and either the sweet or savory spices—whichever version you’re craving today (I’ll often divide them in half and do one pan sweet, one pan savory!).
Toss everything together until the potatoes are evenly coated. Don’t skip this step; it’s the secret to every piece being perfectly seasoned!
3. Spread on the pans: Divide the sweet potatoes between two prepared pans. Spread them out into a single layer with a little space between each piece—this helps them roast instead of steam.
4. Roast to perfection: Pop the pans into a hot 425°F oven. After 10 minutes, give the potatoes a gentle toss so they cook evenly. Use an offset spatula and gently slide underneath the potatoes – be careful not to mash them!
Then, back in the oven for another 10-20 minutes until they’re golden and tender. Keep an eye on them toward the end—you’re looking for caramelized edges and that irresistible roasted flavor.
5. Serve and enjoy: Transfer the sweet potatoes to a serving dish while they’re hot. Sweet or savory, they’re perfect as a side dish or even a snack you might find yourself sneaking bites of straight from the pan!
Top tips for recipe success
- Cut evenly: Uniform ¾-inch cubes ensure the potatoes cook evenly and get perfectly crispy edges.
- Don’t overcrowd the pan: Give the potatoes space to roast—too crowded, and they’ll steam instead of caramelizing.
- Toss well: Make sure every piece is coated in oil and spices for maximum flavor in every bite.
- Flip halfway through: Tossing at the 10-minute mark helps them cook evenly and prevents sticking.
- Watch the oven: Sweet potatoes can go from perfect to overdone quickly, so check for golden edges and tenderness toward the end.
- Serve immediately: Roasted sweet potatoes are best enjoyed fresh from the oven when they’re hot and crispy.
Helpful recipe hints
Recipe variations
- Spicy kick: Add a pinch of cayenne pepper or red chili flakes to the savory version for a spicy twist.
- Herb flavor: Toss with dried herbs like rosemary and thyme before roasting.
- Cheesy goodness: Sprinkle grated Parmesan or crumbled feta over the potatoes for the last 5 minutes of baking.
- Zesty lime: Drizzle fresh lime juice and sprinkle chopped cilantro on the savory version after roasting.
- Sweet and nutty: Add a handful of chopped pecans or walnuts to the sweet version during the last 10 minutes of roasting.
Storage tips
- Cool completely: Let the roasted sweet potatoes cool to room temperature before storing to prevent condensation.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm leftovers in a 400°F oven for 5-10 minutes to bring back their crispiness. Avoid the microwave if you want to keep them from getting soggy.
- Repurpose: Toss cold leftovers into salads, grain bowls, or even use them in breakfast hash for a delicious second life!
Serving ideas
- The perfect side dish: Pair these roasted sweet potatoes with baked chicken, steak, or baked salmon for a complete, satisfying meal.
- Top your salads: Add leftover sweet potatoes to leafy greens, goat cheese, and a drizzle of balsamic vinaigrette for a hearty salad.
- Breakfast boost: Toss them into a breakfast hash with eggs, bacon, and a sprinkle of green onions for a savory start to your day.
- Holiday star: These sweet potatoes make a stunning addition to your holiday spread, whether you go sweet or savory!
More vegetable sides
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Roasted Sweet Potatoes
Recipe details
Ingredients
- 3 lbs sweet potatoes
- 3 tbsp oil
- 1 tsp salt
Sweet maple version
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
Savory version
- 1 tsp ground paprika
- ½ tsp garlic powder
- Black pepper to taste
Instructions
- Prep: Preheat oven to 400°F. Line 2 sheet pans with foil and grease with nonstick spray.
- Cut potatoes: Wash, peel (if desired), and cut sweet potatoes into ¾-inch cubes.
- Season: In a large bowl, toss sweet potatoes with oil, salt, and your choice of spices. Spread evenly in a single layer on the prepared pans.
- Bake: Bake for 10 minutes, toss carefully, then continue baking for around 10-15 minutes until golden brown and tender. Increase heat to 425°F for last 5 minutes if desiring a deeper roast.
Notes
Ingredient notes
- Sweet potatoes: Peel or leave the skin on for extra texture.
- Oil: Olive, avocado, or melted coconut oil all work well.
- Seasonings: Swap maple syrup with honey or agave; smoked paprika or chili powder for a savory kick.
- Add-ins: Try fresh herbs like rosemary or thyme, or finish with a squeeze of lemon juice.
Recipe tips
- Even cubes: Cut sweet potatoes uniformly for consistent roasting.
- Don’t overcrowd: Spread out in a single layer to avoid steaming.
- Keep an eye on them: Look for golden edges and tenderness to avoid overcooking.
Storing tips
- Refrigerate: Store cooled potatoes in an airtight container for up to 4 days.
- Reheat: Warm in a 400°F oven to restore crispiness; avoid the microwave for best texture.
- Repurpose: Add to salads, grain bowls, or breakfast hash for a tasty second serving.
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