Roasted Sweet Potatoes
These roasted sweet potatoes are everything a great side dish should be: caramelized and golden on the outside, tender and fluffy on the inside, and seasoned with a simple blend of smoked paprika, garlic powder, cumin, and onion powder that makes every bite deeply satisfying. Made with just a handful of pantry staples and ready in 40 minutes, this recipe is naturally vegan, gluten-free, and dairy-free, making it a crowd-pleasing option for weeknight dinners, holiday spreads, and meal prep alike. A hot baking sheet and a single-layer spread are the two secrets that take these from ordinary to genuinely irresistible.
Equipment
- Large rimmed baking sheet (half sheet pan, 18x13 inches) - Use two if doubling the recipe
- Parchment paper - Or silicone baking mat
- Large mixing bowl - For tossing potatoes with oil and spices
- Sharp chef's knife
- Cutting board
- Vegetable peeler
- Measuring spoons
- Spatula or tongs - For flipping halfway through roasting
- Oven mitts - For handling hot baking sheet
Ingredients
For the Sweet Potatoes
- 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
Optional
- 1 teaspoon pure maple syrup - Drizzled on in the last 5 minutes of roasting for extra caramelization
For Garnish
- fresh parsley or fresh thyme - Chopped, to taste
Instructions
- Set your oven to 425°F (220°C) and place your baking sheet inside to preheat. Cut a piece of parchment paper to fit the pan and set it aside.
- Wash, dry, and peel the sweet potatoes, then cut them into uniform 1-inch (2.5cm) cubes. Consistent sizing ensures even roasting.
- Add the sweet potato cubes to a large mixing bowl and drizzle with 3 tablespoons of olive oil. Add the garlic powder, smoked paprika, onion powder, ground cumin, kosher salt, and black pepper, then toss until every cube is evenly coated.
- Carefully remove the hot baking sheet from the oven, lay the parchment paper on it, and spread the seasoned sweet potato cubes in a single layer with no overlapping. Use two pans if needed to avoid crowding.
- Roast for 15 minutes undisturbed, then flip each piece and roast for another 12 to 15 minutes until fork-tender and deeply caramelized. If using maple syrup, remove the pan at the 25-minute mark, drizzle it over the potatoes, toss gently, and return to the oven for the final 5 minutes.
- Let the sweet potatoes rest on the pan for 2 to 3 minutes, then taste and adjust seasoning as needed. Garnish with freshly chopped parsley or thyme and serve immediately.
Notes
- Preheat the pan: Always place the baking sheet in the oven while it preheats. This creates instant browning when the sweet potatoes hit the surface and prevents sticking.
- Cut uniformly: Aim for consistent 1-inch (2.5cm) cubes throughout. Uneven cuts lead to some pieces burning while others remain undercooked.
- Don't crowd the pan: The single most common mistake is overcrowding, which traps steam and prevents caramelization. Use two baking sheets if needed.
- Dry before seasoning: If the sweet potato cubes look wet after cutting, pat them dry with a paper towel before adding oil and spices.
- Flip only once: Resist the urge to move the potatoes around. A single flip at the halfway mark is all that's needed for even caramelization.
- Reheating tip: Reheat leftovers in a 400°F (205°C) oven for 8 to 10 minutes or in the air fryer at 375°F (190°C) for 5 to 7 minutes to restore crispiness. Avoid the microwave if possible.
- Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 to 5 days, or freeze for up to 3 months.
- Seasoning variations: Try cinnamon and brown sugar for a sweeter version, curry powder and lime for an Indian-inspired take, or za'atar and feta for a Mediterranean twist.
- Peeling is optional: The skin is edible and gets slightly crispy when roasted. Leave it on for extra texture and nutrients, just scrub the potatoes well first.
- Maple syrup tip: If adding the optional maple syrup, add it only in the final 5 minutes of roasting to prevent burning.
Nutrition
Serving: 1ServingCalories: 210kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 480mgPotassium: 490mgFiber: 4gSugar: 8gVitamin A: 270IUVitamin C: 30mgCalcium: 4mgIron: 5mg
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