You only need 5 ingredients to make these simple roasted sweet potatoes!
Deliciously seasoned and perfectly caramelized, these baked sweet potatoes are a healthy side that goes with so many meals.
This recipe was originally published in 2014 and continues to be a family and reader favorite!
Need a healthy side dish to go with almost any meal! You’re in the right place.
These easy roasted sweet potatoes are the perfect side dish for so many meals. They are easy-to-make and so versatile. You won’t be able to stop making them!
Table of Contents
If you like this recipe you also might like these recipes for gluten-free sweet potato casserole, roasted potatoes and brussel sprouts, arugula pear salad and best potato salad.
How to Roast Sweet Potatoes
When picking out sweet potatoes I like to select the variety that is orange on the inside. These are often called jewel or garnet sweet potatoes or yams.
Sometimes the grocery store labels the long, red-skinned sweet potatoes as yams – but they are actually just one of the many kinds of sweet potatoes. For perfect roasted sweet potatoes, look for sweet potatoes that feel firm and have unwrinkled flesh.
The basic recipe for both of these sweet potatoes is the same.
- Peel and chop the sweet potatoes into the desired shape. You can leave the sweet potato skin on if you like, but I prefer peeled.
- Toss with some kind of fat, spices and salt
- Roast at 400F on a sheet pan for about 30 minutes until fork tender. Cooking time will vary based on how large your sweet potato chunks are.
For Even Cooking
Try to chop or slice the sweet potato pieces the same size so they bake evenly.
VIDEO: How to Make Roasted Sweet Potatoes
How to Season Roasted Sweet Potatoes
Over the years I’ve narrowed down my 2 favorite ways to make sweet potatoes – Cinnamon Coconut Sugar Sweet Potatoes and Chili-Cumin Sweet Potatoes.
You can use any oil you like to roast these. My personal preference is coconut oil for the cinnamon sweet potatoes and grapeseed oil or avocado oil for a savory side.
Cinnamon Coconut Sugar Sweet Potatoes – Roasted sweet potatoes always taste delicious with just a touch of sweetness (to enhance the natural sweetness!) and cinnamon. I love cutting sweet potatoes into medallion shapes when I’m this sweet version. Something about the medallion shape makes them magically extra delicious. You can use coconut sugar or brown sugar!
These sweet potatoes are delicious alongside turkey, roast chicken or even Thanksgiving dinner.
Chili Cumin Sweet Potatoes – Sweet potato cubes taste amazing with savory spices. I like adding chili powder, cumin, garlic powder and kosher salt for a delicious smoky, garlicky flavor. You can also cut them into longer pieces for sweet potato fries.
These savory sweet potatoes are delicious with bacon and a fried egg for breakfast, alongside salmon, black beans or in meal-prep lunch bowls.
Recipe Tip
It’s helpful to use a sturdy baking sheet for roasting vegetables. Do you best to spread the sweet potatoes into a single layer on the baking sheet for even cooking.
Storage/Make-Ahead
STORAGE: The baked sweet potato cubes can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm in the microwave for 1-2 minutes.
MAKE-AHEAD: Unlike russet potatoes, sweet potatoes can peeled and cut in advance. Sweet potatoes won’t oxidize and turn brown like other potatoes. 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 and cover. Store in the fridge to keep them fresh.
Recipe FAQs
Any oil you like to cook with will work for this sweet potato recipe! For best results, use an oil with a higher smoke point like avocado oil, grapeseed oil or coconut oil.
Olive oil will also work but don’t use your best extra virgin olive oil since the potatoes will be in the oven for quite awhile.
I also like to use ghee (clarified butter) as it give the sweet potatoes delicious flavor but has a higher smoke point than butter.
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 and cover. Store in the fridge to keep them fresh.
These roasted sweet potatoes will certainly have some caramelized delicious edges, but they won’t be as crisp as russet potatoes. Sweet potatoes have a higher sugar/starch content than regular potatoes. They should be soft, custardy and caramelized rather than crispy.
Tips for Baked Sweet Potatoes
- Look for sweet potatoes that feel firm and have unwrinkled flesh.
- Chop the sweet potatoes in roughly the same size so they bake evenly.
- Toss with some kind of fat, salt and spices.
- Bake on a sturdy baking sheet
- Enjoy with so many different meals!
MORE FAVORITE SIDE DISHES
I hope you enjoy these sweet potatoes as much as we do! They make a great addition to so many meals. If you try this sweet potatoes recipe be sure to leave me a comment/rating below!
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 cinnamon
- 1/2 teaspoon 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 cumin
- 2 cloves garlic minced
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 400 F.
- Peel the sweet potatoes and cut the sweet potatoes into the desired shape.
- Place the slices in a mound on a baking baking sheet, pour over remaining ingredients then mix every thing 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
- I highly recommend the jewel or garnet variety of yam.
- Look for sweet potatoes that feel firm and have unwrinkled flesh.
- Chop the sweet potatoes in roughly the same size so they bake evenly.
- Toss with some kind of fat, salt and spices.
- Bake on a sturdy baking sheet
- Enjoy with so many different meals!
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!