The Only Roasted Sweet Potatoes for me are oven-roasted with minimal spices. These potatoes taste like candy with no added sugar! This dish is a great snack or side dish for chicken, beef, and turkey on Thanksgiving!
Crispy Roasted Sweet Potatoes are gluten-free, vegan, paleo, and Whole30. They have lots of good carbs and fiber!
How to Select Sweet Potatoes
Sweet potatoes are available year-round, with their peak season being in August through the middle of October.
When you go shopping, look for medium-sized potatoes with smooth skin and no blemishes, soft spots, or cracks. I like to get oval-shaped potatoes because they're easier to peel.
Sweet potatoes should feel heavy for their size. The weight indicates that the flesh is moist and hasn't dried out.
Where to Store Sweet Potatoes
Store sweet potatoes in a cool, well-ventilated location away from direct light.
According to Southern Living magazine, unwashed sweet potatoes can last in your home for several weeks. Ideally, the potatoes you should store the potatoes at 50 to 60 degrees Fahrenheit.
If you don't have a cellar, a cabinet that's far from the oven would be a better option.
The refrigerator is too cold for any potatoes. The refrigeration messes with the texture of the potatoes and makes the natural starch turn into sugar.
What You Need
You only need a few ingredients to roast sweet potatoes.
- You need good sweet potatoes. Sweet potatoes are unblemished and feel a little heavy for their size.
- Olive oil or you can sub avocado oil, coconut oil, or ghee. Keep it healthy 😊
- Salt and pepper
- Fresh herbs (basil, parsley, cilantro, etc.)
How to Roast Sweet Potatoes in The Oven
To roast the potatoes, peel off the skin with a vegetable peeler and wash well.
Slice into one-inch rounds.
Slice 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.
How to Garnish Roasted Sweet Potatoes
You can garnish your roasted sweet potatoes with the fresh herb of your choice, such as thyme, cilantro, basil, dill, and fresh oregano.
Store your leftovers in an airtight container in the refrigerator for up to 3 days.
I love to toss these potatoes into my lunch the day after I make them.
How to Reheat
To reheat your potatoes, melt a little butter in a skillet over medium heat, add the potatoes, shaking the pan now and then, and heat them for a few minutes.
Store the leftovers in the refrigerator in an airtight container for up to 3 days.
Sweet potatoes are loaded with beta-carotene, potassium, magnesium, vitamin C, plus fiber.
Roasted sweet potatoes are crispy on the outside and creamy on the inside.
Because of their high nutritional value, sweet potatoes are on the Kaufmann Phase Two Diet, not the initial phase one.
More Roasted Vegetable Recipes
- Roasted Cauliflower with Garlic
- Whipped Sweet Potatoes
- Roasted Cauliflower and Carrots
- Roasted Brussels Sprouts
- Pumpkin Pie Acorn Squash
- Roasted Broccoli and Carrots
- Roasted Cauliflower with Garlic and Olive Oil
- Oven Roasted Cauliflower
- Oven Roasted Spaghetti Squash
- Roasted Asparagus
Roasted sweet potatoes are a delicious side dish prepared by cutting sweet potatoes into chunks, coating them in oil and seasonings, and baking them until they're tender and caramelized.
The roasting process enhances their natural sweetness and imparts a delicious, crispy exterior. They make a nutritious and flavorful addition to any meal.
To enjoy roasted sweet potatoes in a big green salad, check out Roasted Sweet Potato Salad with Arugula.
This is a great dish for Thanksgiving too! We do eat these roasted sweet potatoes all year round. You can add them to your holiday table as well. Everyone loves them!
Check out our roundup of all of our Roasted Vegetables Recipes.
The Only Roasted Sweet Potatoes
- 2 pounds sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- freshly ground black pepper
- ¼ cup fresh herbs such as parsley, thyme, basil or dill, roughly chopped (optional)
- 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.
- Check at 30 minutes. They should be fork tender.
- Remove from oven and allow to cool for 5-10 minutes. Toss with herbs and season with additional salt and pepper to taste.