Erin’s Recipe Rundown
This recipe was originally published in 2014 and continues to be a family and reader favorite!
Easy and versatile, I’ve included my favorite savory and sweet seasoning options. No matter which you choose, the flavors pair perfectly with the caramelized roasted potatoes.
Why You’ll Love It: These simple roasted sweet potatoes only require 5 ingredients for a flavor-packed side dish that goes with so many meals!
Top Tips: Part of this recipe’s versatility is getting to cut them into whichever shape you like! Just make sure you cut them roughly the same size and lay them out in one even layer so that they bake well.
For more side dishes, try these roasted potatoes and brussel sprouts, gluten-free sweet potato casserole, arugula pear salad, gluten-free cheesy potatoes, and best potato salad.
xoxo erin
Featured Comment
From Chandice: “These are so fantastic and a great side dish to any meal! I especially love the sweet version“
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these roasted sweet potatoes. Jump to the recipe card below for the exact measurements.
- Sweet potatoes: I use ones that are orange on the inside. They’re often called jewel or garnet sweet potatoes or yams. Look for ones that feel firm and have unwrinkled flesh.
- Cinnamon coconut sugar: This sweet version enhances the potatoes’ natural sweetness. You can also use brown sugar, if you prefer. They’re delicious alongside turkey, roast chicken, or even Thanksgiving dinner!
- Chili-cumin: This combination creates a smoky, garlic flavor that tastes amazing with the sweet potatoes. These savory sweet potatoes pair well with bacon and fried eggs, salmon, black beans, or in meal-prep lunch bowls!
How to Make Roasted Sweet Potatoes
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Cut how you like: These sweet potatoes are customizable! Cut them into rounds, cubes, fries, etc. Just makes sure they’re all about the same size so they bake evenly!
Add some flavor: The key to the perfect flavor balance is to toss the potatoes with a fat plus salt and spices. Place the cut potatoes on the baking sheet and pour the other ingredients on top, then mix with your hands until evenly coated.
Bake: I recommend using a sturdy baking sheet for roasting vegetables. Spread the sweet potatoes out into an even layer, then bake until they’re fork tender and enjoy!
What oil should I use for roasting sweet potatoes?
You can use any oil you like, just make sure it has a higher smoke point since these potatoes will be roasted. Avocado, grapeseed, or refined coconut oil are all good options! Regular olive oil works too, but avoid using extra virgin olive oil as its smoke point is lower.
I also like to use ghee (clarified butter) as it give the sweet potatoes delicious flavor and has a higher smoke point than regular butter.
Can I peel the potatoes in advance?
Yes! Unlike russet potatoes, sweet potatoes do not turn brown when exposed to air. If you’re just peeling them a few hours ahead, you can keep them covered at room temperature. If you’re prepping them a day in advance, place the raw, cut sweet potatoes in a bowl of water, cover, and store in the fridge to keep them fresh.
Are roasted sweet potatoes supposed to be crispy?
Sweet potatoes have a higher sugar/starch content than regular potatoes. These roasted sweet potatoes will certainly have some caramelized delicious edges, but they won’t be as crisp as russet potatoes. They should be soft, custardy and caramelized rather than crispy.
Easy, Roasted Sweet Potatoes
Video
Ingredients
Cinnamon Coconut Sugar Sweet Potatoes:
- 2-3 lbs sweet potatoes, sliced into medallions
- 2 tablespoons coconut oil
- 2 tablespoons coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Chili-Cumin Sweet Potatoes:
- 2-3 lbs sweet potatoes cut into chunks
- 2 tablespoons ghee or avocado oil
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 400°F.
- Peel and cut the sweet potatoes into the desired shape.
- Place the slices in a mound on a baking sheet, pour the remaining ingredients on top, then mix everything together with your hands to evenly coat the slices. Spread the sweet potatoes into an even, single layer.
- Bake for 30-35 minutes, until the sweet potatoes are fork tender. Enjoy!
Notes
Nutrition
This post was originally published in May 2014. It was updated with new photos and instructions in October 2025.
Can you leave sweet potatoes unpeeled
You can if you prefer that! It won’t change the cook time 🙂
Can I freeze the prepped sweet potato slices so they’re ready to go for next time? Would I freeze them from raw or part cooked?
Unfortunately cooked potatoes don’t freeze that well!
Lovre the chili -cumin sweet potatoes. Where did you ever find out about that combo. My husband decided that the Thai seasoning would add a little something more and so he added a little of the Siarracha sauce to them, not bad if you like spicy food.
On what rack do you place it in the oven? Top rack, middle rack?
The middle rack works great!
Made these with pumpkin spice seasoning and olive oil. Delicious bites! Vegan too.
I’m glad they turned out for you! 🙂
Laying the sliced yams on a baking sheet flat and seasoning do I still have to turn them over and season the other side
Great question! I usually put them in a pile on the pan, sprinkle of the oil/seasonings, then toss everything with my hands to evenly coat the sweet potatoes before spreading them into a thin layer. I hope this helps!
We are detox’ing and were looking for something different to do with Sweet Potatoes…. the Chili-Cumin ones hit the spot (currently can’t have sugar, and will try when we are done). My wife said this will be a requested item regardless of diet/detox. The combination of the chili/cumin with sweet potato resulted in a great flavor. I normally don’t comment but this was soo good that I had to. Great job putting it together and sharing!
I’ve made these a few times now and they turn our great. I’ll have to try the chili-cumin kind next. Thanks for a good easy recipe!
These are so fantastic and a great side dish to any meal! I especially love the sweet version
Thanks for sharing! Do they keep long?
These are so delicious! I’m saying magic is the perfect description.
I bet these would taste good without the added sugar – if I can get my kids to stop eating them before I cook them!
I made them with only the coconut oil and cinnamon, and they came out great. I did use more oil, though. Also, I’ve made them as tall as 1.5 inches with longer baking time — endless variations to this great recipe!
I experimented with the following variations:
Savory
– celery salt, onion powder, garlic powder, paprika, pepper and salt; mixed in a small saucer of olive oil; coat medallions in oil & herb/spice combo.
– cinnamon and nutmeg and brown sugar; mixed in a small saucer of olive oil; coat medallions in sugar & spice combo.
Great to know! Thanks Miriam!
They came out better than any other time I have tried something like this; thanks a bunch!
I’m glad they turned out for you!
These have become a new staple in our kitchen. Thanks for the recipe!
I’m so glad you like them!