Roasted Sweet Potatoes are naturally sweet and have a crispy caramelized exterior and a tender interior. A Kaufmann Diet Phase Two favorite, they are loaded with beta carotene, potassium, magnesium, vitamin C, plus lots of fiber. Roasted sweet potatoes are a substantial meal on their own or an excellent side dish for meat or fish.
You can garnish your roasted sweet potatoes with the fresh herb of your choice, such as thyme, cilantro, basil, dill, or fresh oregano. Fresh herbs are anti-inflammatory and promote good health. A squeeze of fresh lemon or lime juice will add a delicate finishing touch.
How to Select & Store Sweet Potatoes
Sweet potatoes are available year-round, with their peak season being in autumn.
When you go shopping, look for medium-sized potatoes with smooth skin and no blemishes, soft spots, or cracks. I like to look for oval-shaped potatoes because they're easier to peel.
Store sweet potatoes for up to two weeks in a cool, well-ventilated location. Refrigeration messes with their texture and makes the natural starch turn to sugar.
Sprouts and leaves indicate improper storage, and green spots on the skin and interior flesh are signs of solanine, a toxin found in all potatoes, white and red. Toss them!
How to Roast Sweet Potatoes
To roast the potatoes, wash and dry them and then peel the potatoes and cut them into 1-inch rounds. I can cut each piece into 4 or 9 pieces, depending on how thick the slice is. They should all be similar in size for even roasting.
In a large bowl, toss cubed potatoes with oil, salt, and pepper.
Scatter on a baking sheet so they are not touching. If the pan is too crowded, the potatoes will steam and not caramelize and crisp.
Roast until spotty brown. The insides will be tender and the outer edges of each cube will be crunchy.
Store your leftovers in an airtight container in the refrigerator up to 3 days.
I love to toss these potatoes into my big-bowl lunch the day after I make them. They add great flavor to salads.
To reheat your leftovers, melt a little butter in a skillet over medium heat, add the potatoes, shaking the pan now and then, and heat them up for a few minutes.
More Easy Vegetable Recipes:
- Roasted Cauliflower with Garlic
- Healthier Mashed Sweet Potatoes
- How to Roast Asparagus
- How to Roast Brussels Sprouts
- Roasted Broccoli and Garlic
The Only Roasted Sweet Potatoes
- 2 pounds sweet potatoes peeled and cubed
- 3 tbs olive, avocado, or coconut oil
- 1 teaspoon pink Himalayan salt
- freshly ground black pepper
- ¼ cup fresh herbs such as parsley, thyme, basil or dill, roughly chopped (optional)
- 2 limes or lemons cut into wedges
- Adjust oven rack to middle position and heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
- Peel and cut the sweet potatoes into one-inch cubes. Try to get them approximately the same size so they roast evenly.
- In a large mixing bowl, toss the potatoes with oil, salt, and pepper.
- Scatter potatoes on your largest sheet pan so they are not touching. If they're too close, they will steam and not get crispy.
- Roast 10 minutes and then pull out the oven rack, toss them with a long pair of tongs, flip the pan 90 degrees so the back of the pan is now in the front, and close the door. Roast another 10 minutes and check them again. They should be fully cooked (spotty brown and tender) in 30-40 minutes.
- Remove from oven and allow to cool for 5-10 minutes. Toss with herbs and season with additional salt and pepper to taste.
The nutrition information is provided as a courtesy and it comes from online calculators. Although we try to attempt to provide accurate information, these figures are estimates only.