Name: Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 lbs sweet potatoes (900g, about 2 large or 3 medium, peeled and cut into 1-inch (2.5cm) cubes); 3 tablespoons extra virgin olive oil (45ml); 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon onion powder; 1/2 teaspoon ground cumin; 1 teaspoon kosher salt (Or 3/4 teaspoon table salt); 1/2 teaspoon black pepper; 1 teaspoon pure maple syrup (Drizzled on in the last 5 minutes of roasting for extra caramelization); fresh parsley or fresh thyme (Chopped, to taste)

Save on Pinterest Share on Facebook

My go-to roasted sweet potato recipe has been on repeat in my kitchen every fall and winter for years. I stumbled into it almost by accident when I was trying to use up a big bag of sweet potatoes before they went bad.

I overcooked them the first few times, ending up with mushy, sad cubes that stuck to the pan. But once I figured out the right temperature, the right cut size, and the secret to getting truly crispy edges, I never looked back.

The version I’m sharing here is the classic one: cubed sweet potatoes tossed in olive oil, seasoned simply with salt, pepper, garlic powder, and smoked paprika, then roasted at high heat until caramelized and tender. No fancy tricks, just a reliable formula that works every single time.

Quick Recipe Summary
Prep Time	10 minutes
Cook Time	30 minutes
Total Time	40 minutes
Servings	4 servings
Difficulty Level	Easy

If you also love other ways to enjoy this versatile vegetable, check out my Baked Sweet Potato Recipe for a whole-roasted version that’s just as easy and satisfying.

Table of Contents

Why You’ll Love This Roasted Sweet Potato Recipe

You’re getting a side dish that basically makes itself. Just toss, spread, and roast.

The caramelized edges are genuinely addictive. You’ll catch yourself eating pieces straight off the pan before they even make it to the table.

This recipe works with almost any meal. Thanksgiving, weeknight dinner, meal prep Sunday — you name it.

It stores and reheats beautifully. That means one batch can carry you through several days of lunches and dinners.

Sweet potatoes are naturally sweet, so the seasoning doesn’t have to do much heavy lifting. A little smoked paprika and garlic powder is honestly all you need.

This is also one of those recipes that scales up easily. I regularly double or triple it when I’m cooking for a crowd.

Comes together in 40 minutes with minimal prep
Made with pantry-staple spices you already have on hand
Naturally vegan, gluten-free, and dairy-free
Incredibly versatile — works as a side dish, bowl topping, or even a snack
Great for meal prep and stores beautifully in the fridge for up to 5 days
Kid-friendly with the cinnamon brown sugar variation
Pairs with virtually any protein, grain, or green

Ingredients

You only need a handful of pantry staples to pull this off. The quality of your sweet potatoes matters most here, so look for firm ones with no soft spots or blemishes.

2 lbs (900g) sweet potatoes (about 2 large or 3 medium), peeled and cut into 1-inch (2.5cm) cubes
3 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
1/2 teaspoon black pepper
Optional: 1 teaspoon pure maple syrup, drizzled on in the last 5 minutes of roasting for extra caramelization
Optional garnish: fresh parsley or fresh thyme, chopped

I love adding that tiny drizzle of maple syrup when I want a touch more sweetness and depth. It’s completely optional, but it takes the whole thing up a notch. My Sweet Potato Soup Recipe uses many of the same spices and is the perfect pairing on a cold night.

Kitchen Equipment Needed

The right pan makes all the difference with this recipe. Crowding the sweet potatoes is the number one mistake people make, and it leads to steaming instead of roasting.

Large rimmed baking sheet (half sheet pan, 18×13 inches / 46x33cm) — use two if doubling the recipe
Parchment paper or a silicone baking mat for lining the pan
Large mixing bowl for tossing the potatoes with oil and spices
Sharp chef’s knife and stable cutting board
Vegetable peeler
Measuring spoons
Spatula or tongs for flipping halfway through roasting

Read Also: Best Potato Recipes

Recommended Products for This Recipe

These are products I personally use and genuinely recommend based on years of making this dish. They make a real difference in the final result.

1. Nordic Ware Natural Aluminum Half Sheet Pan

This is the baking sheet I use every single time I roast vegetables. It heats evenly and doesn’t warp at high oven temperatures, which is critical for getting an even roast on your sweet potatoes. A quality, heavy-gauge pan like this is one of the best kitchen investments you can make.

Get it on Amazon

2. High-Quality Smoked Paprika

Not all smoked paprika is created equal. A good quality smoked paprika gives these sweet potatoes a depth of flavor that regular paprika simply cannot replicate. I use the sweet smoked variety, but the hot version is great if you want a little kick.

Get it on Amazon

3. OXO Good Grips Swivel Vegetable Peeler

Peeling sweet potatoes is so much easier with a sharp, comfortable peeler. This one glides through even the most awkward-shaped potatoes without slipping. I’ve tried a dozen peelers over the years and this is the one I always come back to.

Get it on Amazon

4. Pure Maple Syrup (Grade A, Dark Amber)

If you want to try the optional maple drizzle, use a real dark amber maple syrup for the best flavor. The robust, complex sweetness of Grade A dark amber maple pairs beautifully with the caramelized edges of the sweet potatoes.

Get it on Amazon

You might also enjoy: Sweet Potato Casserole Recipe

Step-by-Step Instructions: How to Make Roasted Sweet Potatoes

1. Preheat the Oven and Prep Your Pan

Set your oven to 425°F (220°C). This high heat is essential for getting the caramelized, slightly crispy edges that make roasted sweet potatoes so irresistible.
Place your baking sheet in the oven while it preheats. A hot pan gives the sweet potatoes a head start on browning the moment they hit the surface.
Cut a piece of parchment paper to fit your baking sheet and set it aside. You’ll place it on the hot pan right before adding the potatoes.

2. Peel and Cube the Sweet Potatoes

Wash and dry your sweet potatoes thoroughly under cold running water to remove any dirt or debris.
Using your vegetable peeler, peel all of the sweet potatoes. Work from top to bottom in long strokes, rotating as you go to get every bit of skin.
Place each peeled sweet potato on your cutting board and cut off both ends.
Cut each sweet potato in half lengthwise, then cut each half into roughly 1-inch (2.5cm) wide planks.
Stack the planks and cut them into 1-inch (2.5cm) cubes. Try to keep the pieces as uniform as possible so they all roast at the same rate. Larger pieces will need more time; smaller pieces risk burning.

3. Season the Sweet Potatoes

Transfer all the cubed sweet potatoes into your large mixing bowl.
Drizzle the 3 tablespoons (45ml) of olive oil over the sweet potatoes. Make sure every piece gets coated — this is your base for flavor and caramelization.
Add the 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper directly over the potatoes.
Toss everything together with your hands or a large spoon until every cube is evenly coated with oil and spices. This step is the most important one — an unevenly seasoned piece will taste flat, while a well-coated piece will be deeply flavorful and aromatic.

4. Spread on the Hot Baking Sheet

Remove the hot baking sheet from the oven carefully using oven mitts.
Lay your sheet of parchment paper onto the hot pan. It will sizzle slightly when it makes contact, which is exactly what you want.
Pour the seasoned sweet potato cubes onto the parchment-lined pan.
Spread them out into a single layer using your spatula or tongs. This is critical: no overlapping, no piling, no crowding. Every cube needs direct contact with the hot pan surface to roast properly and develop that beautiful golden crust. If your pan feels overcrowded, split the sweet potatoes between two baking sheets rather than jam them all onto one.

5. Roast and Flip

Slide the baking sheet into the preheated 425°F (220°C) oven on the middle or upper-middle rack.
Roast for 15 minutes undisturbed. Do not open the oven door during this time. Let the pan heat do its work without interruption.
After 15 minutes, remove the pan from the oven and use a spatula to flip each piece over. You should see golden brown caramelization on the bottom side — that’s exactly what you’re after.
Return the pan to the oven and roast for another 12 to 15 minutes, until the sweet potatoes are fork-tender all the way through and deeply caramelized on the outside.
Optional maple syrup step: At the 25-minute mark, remove the pan from the oven and drizzle 1 teaspoon of pure maple syrup over the potatoes. Toss gently with your spatula to coat. Return to the oven for the final 5 minutes. The maple syrup will bubble and intensify into a gorgeous glaze on the outside of each cube.

6. Taste, Garnish, and Serve

Once the sweet potatoes are out of the oven, let them rest on the pan for 2 to 3 minutes. This short rest allows the exterior to firm up slightly as it cools.
Taste a piece and adjust seasoning if needed. A pinch of extra salt or a squeeze of fresh lemon juice at this point can brighten everything up.
If using fresh herbs, sprinkle freshly chopped parsley or thyme over the top for a pop of color and a hint of freshness that balances the richness.
Transfer to a serving dish and serve immediately while they’re still hot and the edges are slightly crisp.

I love serving these alongside my Pork Tenderloin with Roasted Root Vegetables for a hearty, comforting fall dinner.

Tips for The Best Roasted Sweet Potatoes

A few small techniques separate okay roasted sweet potatoes from truly spectacular ones. The difference is in the details, and none of them are complicated.

Preheat the pan. This is non-negotiable. Placing sweet potato cubes onto a cold pan means they’ll steam in their own moisture before they get a chance to caramelize. A hot pan creates instant browning on contact.
Cut everything to the same size. Uneven cuts mean some pieces burn while others are still raw inside. Aim for consistent 1-inch (2.5cm) cubes throughout.
Dry your potatoes before seasoning. After cutting, pat the cubes dry with a paper towel if they look wet. Moisture is the enemy of caramelization.
Use enough oil. Three tablespoons might feel like a lot, but under-oiled sweet potatoes will dry out and stick to the pan rather than roasting beautifully.
Never crowd the pan. This is the most common mistake home cooks make. If pieces are touching or overlapping, use two baking sheets. Crowding traps steam and prevents the caramelization you’re after.
Flip only once. Resist the urge to move the potatoes constantly. One flip at the halfway mark is all you need. More flipping interrupts the browning process.
Roast at high heat. 400°F (205°C) is the minimum. 425°F (220°C) is the sweet spot. Lower temperatures result in soft, lackluster sweet potatoes without the gorgeous golden crust.
Season generously. Sweet potatoes can take a lot of seasoning. Don’t be shy with the salt and spices or you’ll end up with underseasoned, bland results.
Know your oven. Ovens vary significantly in accuracy. If your sweet potatoes are burning before they’re cooked through, lower the temperature by 25°F (about 15°C). If they aren’t browning by the 20-minute mark, bump the heat up.
Add fresh herbs after roasting, not before. Delicate herbs like parsley will burn in the oven. Add them at the very end for the best color and flavor.

Read Also: Roasted Potatoes Recipe

What to Serve with Roasted Sweet Potatoes

Roasted sweet potatoes are one of the most versatile side dishes in any home cook’s repertoire. They pair beautifully with proteins, grains, and other vegetables without ever feeling out of place.

Here are some of my favorite combinations, whether you’re building a holiday spread or just figuring out Tuesday night dinner.

Thanksgiving Turkey — a classic holiday pairing. The natural sweetness of the potatoes beautifully complements the savory, herb-roasted turkey.
Grilled Chicken and Veggie Skewers — the smoky char on the chicken plays wonderfully against the caramelized sweetness of the potatoes.
Green Bean Casserole — a cozy, comforting combination that works especially well at Thanksgiving or for a Sunday roast dinner.
Healthy Shepherd’s Pie — serve the roasted sweet potatoes as a hearty side alongside a warm, satisfying slice of shepherd’s pie.
Roasted Brussels Sprouts with Bacon — roast both at the same time on separate sheet pans for an incredibly easy, completely hands-off side dish situation.
Grilled salmon or chicken thighs — the natural sweetness in the potatoes is a wonderful counterpoint to the savory char from the grill.
A simple lemon vinaigrette salad — for a lighter meal, crisp greens with a bright lemon dressing alongside roasted sweet potatoes covers every flavor note beautifully.
Rice or quinoa bowls — pile the roasted cubes over a bed of grains with chickpeas, tahini, and cucumber for a satisfying, complete vegetarian meal.

Variations of Roasted Sweet Potatoes

The base recipe is excellent on its own, but these flavor variations keep things interesting and ensure you never get bored with this dish. Once you’ve mastered the technique, the seasonings become endlessly customizable.

Cinnamon Brown Sugar: Swap the savory spices for 1 teaspoon cinnamon, 2 tablespoons brown sugar, and a pinch of cayenne. This version is like a dessert-adjacent side dish and is incredibly popular with kids and guests who prefer sweeter flavors.
Garlic Herb: Use the base olive oil and salt, then add 2 minced garlic cloves (fresh, not powder), 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. The fresh garlic gets toasty and nutty in the oven and the herbs fill your kitchen with the most incredible smell.
Spicy Sriracha: Add 1 tablespoon of sriracha sauce to the olive oil before tossing with the potatoes. The heat plays beautifully against the natural sweetness of the potato.
Curry Spiced: Replace the smoked paprika and cumin with 1.5 teaspoons of your favorite curry powder. Finish with a squeeze of fresh lime juice immediately after roasting. This version is phenomenal served over steamed rice.
Honey Butter: After the potatoes come out of the oven, toss them immediately in a mixture of 1 tablespoon melted butter and 1 tablespoon honey. Finish with a generous sprinkle of flaky sea salt over the top.
Za’atar Spiced: Coat in olive oil, salt, and 1.5 teaspoons of za’atar spice blend before roasting. After they come out of the oven, scatter crumbled feta cheese on top while they’re still hot.
Mexican-Style: Season with 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and a pinch of cayenne. Serve with lime crema and fresh cilantro. These are fantastic in tacos, burrito bowls, or as a topping for nachos.

You might also enjoy: Pork and Sweet Potato Stew Recipe

Storage and Reheating

Roasted sweet potatoes keep very well, making them one of the best vegetables to meal prep in large batches. Stored correctly, they taste almost as good reheated as they do fresh out of the oven.

Refrigerator: Allow the roasted sweet potatoes to cool completely to room temperature before storing. Transfer them to an airtight container and refrigerate for up to 4 to 5 days.
Freezer: Spread cooled sweet potato cubes in a single layer on a parchment-lined baking sheet and freeze for 1 to 2 hours until solid. Then transfer to a freezer-safe zip-lock bag or airtight container and freeze for up to 3 months. Always label with the date so you remember when you made them.
Reheating in the Oven (Best Method): Spread the sweet potatoes in a single layer on a rimmed baking sheet. Roast at 400°F (205°C) for 8 to 10 minutes, flipping once, until heated through and slightly crisped up again. This method comes closest to the original fresh-roasted texture.
Reheating in the Air Fryer: Place sweet potatoes in the air fryer basket in a single layer. Air fry at 375°F (190°C) for 5 to 7 minutes, shaking the basket halfway through. This is hands-down the best reheating method for restoring crispiness.
Reheating in the Microwave (Quick Option): Place in a microwave-safe dish and heat on high for 1.5 to 2 minutes, stirring halfway through. They’ll be softer with this method, but perfectly acceptable for quick lunches.
Do not reheat straight from frozen. Thaw in the refrigerator overnight before reheating for the best texture and most even warming.

Read Also: Kale and Sweet Potato Soup Recipe

Nutritional Facts

The following nutritional information is an estimate per serving (based on 4 servings) and may vary depending on the exact size of sweet potatoes and brand of olive oil used.

Nutrient	Per Serving
Calories	~210 kcal
Total Fat	10g
Saturated Fat	1.5g
Carbohydrates	28g
Dietary Fiber	4g
Total Sugars	8g
Protein	2g
Sodium	480mg
Vitamin A	270% DV
Vitamin C	30% DV
Potassium	14% DV
Iron	5% DV

Note: Nutritional values are calculated without the optional maple syrup drizzle. Adding maple syrup will add approximately 15 to 20 calories and 4 to 5g of additional sugar per serving.

Another great way to get your sweet potato fix: Sweet Potato Soup Recipe

Health Benefits of Key Ingredients

Sweet potatoes have earned their reputation as a nutritional powerhouse, and the other ingredients in this recipe add their own meaningful benefits. This is a dish you can feel genuinely good about eating.

Here’s a closer look at what makes each component so valuable for your health.

Sweet Potatoes: These are one of the best dietary sources of beta-carotene, which the body converts into Vitamin A. Just one medium sweet potato contains well over 100% of your daily recommended Vitamin A intake. They’re also high in dietary fiber, which supports healthy digestion, and contain meaningful amounts of Vitamin C, potassium, and B vitamins. Their natural sweetness comes from complex carbohydrates, which provide sustained energy without the spike and crash of simple sugars.
Extra Virgin Olive Oil: Rich in heart-healthy monounsaturated fats, particularly oleic acid, olive oil has been associated with reduced inflammation markers in numerous studies. It also contains powerful antioxidants including vitamin E and polyphenols. Roasting with olive oil rather than butter significantly reduces your saturated fat intake while delivering excellent flavor and a gorgeous golden finish.
Smoked Paprika: Beyond its gorgeous deep color and smoky flavor, paprika contains antioxidants including capsanthin and zeaxanthin, which support eye health over time. It also provides small but meaningful amounts of Vitamin A, Vitamin E, and iron.
Garlic Powder: Even in powdered form, garlic contains allicin and other sulfur compounds that have been studied for their potential antimicrobial and immune-supporting properties. It adds enormous flavor complexity without adding any sodium.
Ground Cumin: Cumin is a surprisingly solid source of dietary iron. It also contains plant compounds that may support digestive health and has been used in traditional medicine for centuries for exactly that purpose. Its warm, earthy depth is the perfect complement to sweet potato’s natural sweetness.

Read Also: Sweet Potato Bread Recipe

FAQs About Roasted Sweet Potatoes

1. Do I need to peel sweet potatoes before roasting?

No, you don’t have to. The skin of sweet potatoes is edible and becomes slightly crispy and chewy during roasting, which some people love.

That said, most people prefer the smoother texture and cleaner look of peeled cubes, especially for serving as a side dish at the table. I usually peel mine, but if you’re short on time, just scrub the potatoes really well and leave the skin on.

2. Why are my roasted sweet potatoes soggy instead of crispy?

The most common culprit is overcrowding the pan. When sweet potato cubes are too close together, they trap steam and end up soft instead of caramelized.

Make sure every piece has space around it, always roast at 425°F (220°C) on a preheated pan, and double-check that your potatoes weren’t wet when they went into the oven.

3. Can I make this recipe ahead of time?

Absolutely. Roasted sweet potatoes reheat very well and are a perfect candidate for weekend meal prep. You can roast them up to 4 days in advance and store them in an airtight container in the refrigerator.

For the best results when reheating, use the oven or air fryer rather than the microwave to restore some of those crispy golden edges.

4. Can I roast sweet potatoes from frozen?

It’s not recommended to put frozen sweet potato cubes directly into the oven for roasting, as they’ll release too much moisture and steam rather than roast.

If you’ve frozen a batch of pre-roasted sweet potatoes, thaw them overnight in the refrigerator first, then reheat in a 400°F (205°C) oven for 8 to 10 minutes until warmed through.

5. What is the best temperature for roasting sweet potatoes?

425°F (220°C) is the sweet spot. Lower temperatures produce softer, less caramelized results, and you miss out on those beautiful crispy edges.

If your oven tends to run hot, you can dial it back to 400°F (205°C), but don’t go lower than that or you’ll lose the gorgeous golden crust that makes this recipe so satisfying.

Another favorite: Sweet Potato Casserole Recipe

Final Thoughts

This roasted sweet potato recipe is proof that simple cooking is often the best cooking. A handful of spices, a hot oven, and one well-seasoned pan is genuinely all you need.

I hope this becomes a staple in your kitchen the way it has in mine. Pull it out for Thanksgiving, a weeknight grain bowl, or whenever you need something reliably delicious and nourishing.

Give it a try and let me know how they turn out in the comments below! I’d love to hear which seasoning variation you tried or if you added any fun toppings.

Recommended: