Get the easiest roasted sweet potatoes recipe and learn how long to bake in your oven.
Roasted sweet potatoes are one of those foods that evoke comfort and satisfy a variety of cravings with their sweet flesh and ability to absorb flavors. So it’s time you learn how to roast sweet potatoes and get them on your repertoire right now. Plus, in terms of nutrition, their deep orange tone means it’s packed with beta-carotene (vitamin A), and roasting sweet potatoes with the skin on provides added nutrition (fiber and potassium). Oven roasted sweet potatoes sweeten as they roast, which is probably why they’re so irresistible—and at just 112 calories for an average tuber, that’s pretty sweet.
How to Bake Sweet Potatoes in the Oven
Roasting sweet potatoes is as easy as it sounds. Because you’re leaving the skin on for added nutrition and texture, make sure to scrub them well before cutting them in half before roasting.
If you’re halving the potatoes before popping them in the oven (which you should because they’ll naturally caramelize on the cut side), small sweet potatoes will take less than 25 minutes in a 425°F oven. Roasted sweet potato wedges will take about the same time if the potatoes are small to medium in size. Cubed sweet potatoes will take slightly less time since they’re cut in smaller pieces (make sure they’re somewhat even!), 15 to 20 minutes, depending on the size of the cubes. But if you’re hankering for roasted whole sweet potatoes they’ll take slightly longer, about 40 minutes.
- Preheat oven to 425°F.
- Scrub and wash 4 small sweet potatoes thoroughly.
- With a sharp knife, cut each potato in half lengthwise.
- Rub the potatoes all over with olive oil.
- Season generously with salt and pepper.
- Place on a rimmed baking sheet, cut side down.
- Bake sweet potatoes in the oven until golden brown and tender when pierced with a fork, 18 to 22 minutes.
Roasted Sweet Potatoes Recipes
Now that you know how to bake sweet potatoes in the oven, it’s time to put that knowledge to work! Cheesy Roasted Sweet Potatoes are incredibly easy, and of course, delicious with the mix of melty Fontina and satisfying Parmesan. Or try these Crispy Roasted Sweet Potatoes with Lime and Cilantro for a zesty way to do wedges. Want something with a kick? Molasses-and-Chile Roasted Sweet Potato Wedges will do the trick.
You can use a Yukon Gold potato for anything. Well, almost anything. Maybe not a doorstop or a cellphone or an affordable, efficient form of public transportation. But when it comes to cooking? Yeah, it’s good for everything. Yukon Golds are perfect for mashing, blanching, frying, and most of all, roasting. In fact, Yukon Golds are the best potatoes for roasting out there. Here’s what makes them so great:
The Starchy-to-Waxy Spectrum
Russets are very starchy. Fingerlings are super waxy. The starchier the potato, the better for frying. The waxier the potato, the better for mashing or boiling. Yukon Golds fall right in the middle of the spectrum. There’s enough waxiness to hold their shape and develop nice caramelization on the outsides, while simultaneously having enough starch to make the interior creamy, silky, and luxuriously buttery. This is the real beauty of the Yukon Gold, what makes them the best potatoes for roasting. The crisp. The creaminess. The texture.
Thinner skin means heat can get all up inside that potato more quickly. Less time hanging around, waiting for your ‘taters to cook is a good thing in our book. Especially when you’re cooking for someone else. Like us. We’re still waiting for that dinner invite.
Size, Size, Size Is the Same, Same, Same
Yukon Golds are pretty consistent in terms of size and shape, which helps us a bunch when roasting them. Since each potato is about the same size, they will all cook at the same rate, meaning there won’t be any of that over cooked mixed in with the undercooked nonsense.
You Can Get Them Everywhere
This isn’t some crazy, obscure, farmers’ market-only ingredient—we’re talking about the most common potato there is. You can walk into any grocery store in the country and find Yukon Gold potatoes in the produce section. They will be there, whether loose or in bags. Ready to serve. Always.
Adding sweet potatoes to your diet is an easy and delicious habit to pick up when you’re trying to eat healthy—the vegetable is a total superfood, packed with vitamin C and fiber. They’re also totally versatile but baking them whole in the oven is arguably the simplest way to prepare them (if you’re really pressed for time, you can always microwave your sweet potato), and makes them a perfect base for all types of toppings. We love them stuffed with barbecue chicken or as a bunless sloppy joe. Check out our easy instructions below for baking the perfect baked sweet potato—because in our opinion, nothing beats one topped with a big pat of butter and some salt and pepper.
1. Wash ’em clean.
The worst way to ruin a sweet potato casserole is with a gritty texture. Scrub the skins lightly to get rid of any dirt and soil.
2. Line your baking sheet with foil.
Sweet potatoes tend to get a little juicy while baking, so lining the baking sheet first insures an easy clean up.
3. Poke holes!
The pricking technique is always used when baking regular or sweet potatoes—the holes help to reduce baking time and ensure the potatoes won’t burst by providing steam vents.
4. Bake until tender.
How can you tell when they’re done? Stick a fork into the thickest part of the potato. If there’s no resistance, it’s good to go.
3. Keep them dry.
A lot of recipes call for rubbing the sweet potatoes in olive oil after pricking, but we find that it’s not necessary—unless you intend on eating the potato with the skin on! Oil will help the skin crisp up a bit during the baking process and develop a more delicious flavor.
Love your sweet spuds? Check out our 50+ sweet potato recipes!
Made them? Let us know how it went in the comment section below!
Sweet potatoes are most definitely our favorite food group! Yes friends, we said food group. They’re worthy.
And roasting sweet potatoes is one of our favorite preparation methods- hello sweet, caramelized goodness.
In our years of making sweet potatoes, we’ve discovered a quick and easy method for perfect roasted sweet potatoes every time! Shall we?
How to Make Perfectly Roasted Sweet Potatoes
- Slice in half lengthwise– hello to cooking in half the time!
- Add oil– it prevents the sweet potatoes from sticking to the pan and also helps achieve slight caramelization along the edges.
- Place cut side down– the part touching the pan gets lightly browned and the rest softens to perfection.
- Roast at 375 degrees Fahrenheit– we have found this temperature is low enough to allow the sweet potato to cook through fully, but high enough to provide a little caramelization.
Roasted Sweet Potato FAQs
How long does it take to roast sweet potatoes?
The time it takes will depend on the size of the sweet potato, but we find for a medium sweet potato, 375 degrees Fahrenheit for 25-35 minutes is ideal. When you press the potatoes they should have a little give. Add more time, if needed.
How do you reheat roasted sweet potatoes?
We like to reheat them on the stovetop in a cast iron skillet until hot. To speed up the cooking process, you can slice them into chunks before adding to the skillet.
Do you need to peel sweet potatoes?
Not for this recipe! We prefer eating the skin (hello, fiber!), but you can scoop out the flesh and leave the skin, if preferred.
How long do they keep?
We recommend storing leftover roasted sweet potatoes covered in the refrigerator for up to 3 days.
More Sweet Potato Recipes
- Nourishing Curried Lentil & Sweet Potato Bowl
- Baked Sweet Potatoes 2 Ways!
- Savory Breakfast Salad
- Immune Booster Orange Smoothie
- Mediterranean Baked Sweet Potatoes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We’d LOVE to see what you come up with. Cheers, friends!
How To Roast Sweet Potatoes
- 2 medium sweet potatoes, skin on
- 2 tsp avocado or coconut oil
Nutrition (1 of 2 servings)
I just tried this technique tonight for my dinner and it was so good. Going to do this from now on with my sweet potatoes.
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Thanks for sharing, Nathan.
Is there a way to roast a sweet potato and get the carmelizing without oil? I am finding that oil really effects my inflammation. Thank you!
Support @ Minimalist Baker says
Hmm, we aren’t sure how else to do it! Let us know if you figure it out!
You don’t need the oil to get sweet potato to carmelize—the sugars do the trick. You do need time, but if you roast them on a lower heat—350f—for at least an hour (depending on size—big ones take 2 hours) or until they collapse and ooze. If you want to brown the cut side, then raise the temp and broil for a minute. Or you can dice them before you roast, Bake 425-450 to brown, 20 minutes depending on size of dice. No oil needed, or just spray
Followed the recipe exactly as written in terms of temperature and baking time. I used 1 tsp olive oil to coat and also sprinkled sea salt on top before baking as one commenter recommended. The result was so perfectly delicious, I have made this three days in a row for lunch. I’ve made roasted sweet potatoes whole and cubed before, but never thought to roast them halved. This method is my favorite because they stay moist and fluffy inside (like a whole roasted potato) but also get crispy and caramelized on the cut side (like cubed roasted sweet potatoes). I top them with sun dried tomato nut cheese (similar to cream cheese) and kalamata olives, with a simple side salad. So good!
Fabulous recipe! I just had gallbladder surgery 10 days ago and I’m searching for recipes that are easy on my stomach. I’m excited that I found this delicious recipe. I sprinkled on salt, pepper, and some tumeric, and drizzled on some maple syrup. Outrageous.
Roasted sweet potatoes are an easy sheet pan recipe. They’re perfectly seasoned and will satisfy all your savory cravings. When the weather turns cold, whip up this comforting recipe and enjoy the sweet potatoes as a side dish, topped on a salad, or rolled in a wrap.
Sweet potatoes are one of the most versatile vegetables during the autumn season. They taste amazing sautéed, boiled, mashed and especially baked. But, roasting sweet potatoes gives them a whole new flavor profile with a crispy, caramelized edge and soft, smooth center.
Roasted Sweet Potatoes Recipe Video
This is an easy recipe to whip up. But it always helps to watch a quick tutorial video. Give it a watch below!
Picking A Good Sweet Potato
While sweet potatoes are available all year round, their peak season is from fall to early winter. Here’s a few things to look out for when choosing the right sweet potato:
- Choose the orange and red skinned potatoes. These are known as the “moist varieties” and tend to be sweeter, creamier, and less starchy.
- Don’t be confused with yams. Sometimes the red and orange skinned potatoes can be labeled as yams. But these tend to be more starchy and dry.
- Look for smooth skins and no soft spots. Take a closer look and make sure there are no discolorations and that the potato is nice and firm.
How To Roast Sweet Potatoes
To get perfectly roasted cubes, there’s a few key steps to success. Here’s how to do it:
- Peel or don’t peel the potatoes, it’s up to you. Either way works with this recipe, so it’s simply personal preference. If you’d like a smidge more nutrients, leave the skin on. If you’d like a consistent texture, remove the skin.
- Cut the potatoes into 1/2-inch cubes. Try to cut them all the same size so that they roast evenly. Then, place the cubes in a single layer onto a baking sheet, making sure there’s space between them.
- Toss the sweet potatoes in oil and seasonings. A couple tablespoons of avocado oil (or olive oil) will give the potatoes those caramelized and crispy edges we crave. And a little shake of savory spices like cumin, paprika and garlic powder take them next level.
- Roast at 425 degrees Farenheit for 30-35 minutes. Halfway through, toss the cubes around so that all sides are evenly cooked.
PRO TIP: Don’t crowd your baking sheet. If the sweet potato cubes are too close together, they’ll steam rather than roast and get crispy. It’s best to divide a large batch onto two baking sheets.
How To Season Perfectly
While sweet potatoes taste delicious with just a sprinkle of salt and pepper, a little extra seasoning really elevates the flavor. If you’re looking to add a warming, savory vibe to this recipe try roasting with a blend of cumin, garlic powder, paprika, salt and pepper.
The amount of spices of I’ve added to this recipe is fairly minimal. It adds a burst of flavor without going overboard. This allows you to serve the roasted sweet potatoes with a variety of meals and flavors. Feel free to double the spice quantity listed in the recipe for more punch.
What To Eat With Roasted Sweet Potatoes
Once you’ve popped your sweet potatoes into the oven, it’s time to prepare an accompanying dish. Here are a few of my favorites:
Main meal ideas:
Mix it into these salads:
Mix it into breakfast:
And If You Love Sweet Potato Recipes…
Looking for other ways to transform this vegetable? Give these sweet potato recipes a try!
BY: Courtney PUBLISHED: Oct 17, 2018 4 Comments UPDATED ON: Nov 26, 2018
These Roasted Purple Sweet Potatoes make for the perfect side dish in just 30 minutes! Purple Sweet potatoes are rich in antioxidants, make this easy recipe to try out this healthy root vegetable.
Have you ever eaten a purple sweet potato or purple yam? Sweet potatoes come in many different colors. You can find some that are white, yellow, purple, red, brown. That goes for the inside too, from yellow, white, orange, and purple.
Roasting vegetables is a great way to make them in advance or even for entertaining. We love roasted beets and sweet potatoes which can also be roasted up with these purple sweet potatoes. While you’re using the oven you could even make roasted Brussels sprouts with garlic, roasted red potatoes, and baked asparagus. We always roast vegetables in batches when meal prepping for the week.
health benefits of Purple Sweet Potatoes
Purple sweet potatoes are low in calories at just around 50 calories per potato. They have little to no fat, 1.3 grams of fiber, 1.4 grams of protein, and only 12 grams of carbs. They are also a good source of vitamin C and potassium.
Purple sweet potatoes are rich in anthocyanin and carotenoids, these are natural antioxidants from that beautiful purple flesh. Antioxidants help protect us from free radicals that can damage our DNA. (source)
what is the white stuff when you cut a sweet potato?
This is just the starch escaping from the potato after being cut. Potatoes will produce this white liquid when you cut into them and it’s completely normal. You make also see this happen with squash or other starchy root and vine-ripened vegetables.
where to buy purple sweet potatoes?
We find organic purple sweet potatoes at our local ShopRite supermarket. Ask your local store’s produce manager to see if they can bring in purple sweet potatoes – they may be able to order it for you.
how to make Roasted Purple Sweet Potatoes
ingredients you will need:
- purple sweet potatoes
- red onion
- high smoke point cooking oil
- salt to taste
- parsley – garnish
Preheat your oven to 425 degrees F.
Chop up the purple sweet potatoes and the red onion.
Toss the vegetables with the oil and arrange on baking sheet with plenty of room for them to bake.
Bake for 15 minutes and then toss. Continue to bake for another 10-15 minutes or until desired crispiness.
Season with salt to taste and then chop up some fresh parsley to garnish.
Why parsley? Just look at the color pop on these Roasted Purple Sweet Potatoes! The beautiful purple and green contrast, you’ll be eating with your eyes before your mouth. You could also use cilantro, rosemary, scallions, or even Brussels sprouts.
do you peel sweet potatoes?
No, we leave the peel on and especially now that our daughter is older and doesn’t mind the skin. We never peel any of our potatoes, not even carrots. The skin is packed with vitamins and nutrients. Make sure to give them a good scrub to clean off all the dirt, after all they do come out of the ground.
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These Roasted Sweet Potatoes are a holiday staple side dish! Requiring only 4 simple ingredients, this recipe is a foolproof way to satisfy every hungry belly at your Thanksgiving table!
One dish that you’ll always find on my holiday table: roasted sweet potatoes. My recipe is so easy, you’ll be laughing all the way to the dinner table! This staple side dish consists of cubed sweet potatoes tossed in a simple seasoning and roasted to crisp perfection.
Why Make These Roasted Sweet Potatoes
- Simple Ingredient List
- Versatile & Customizable
- Ideal For Holidays
- Super Easy & Straightforward Recipe
If you’re anything like me, I’m a big fan of any potato dish out there, including sweet potatoes. Especially for Thanksgiving or Christmas dinner, you’ll always find me wherever the mashed potatoes are. This recipe takes only 10 minute pre time and requires only a handful of ingredients! The holidays can be stressful, that’s why I’ve made this recipe as easy as possible for you!
How To Roast Sweet Potatoes
FAQs & Expert Tips
That sweet, orange coloured root vegetable that we all love around the holidays is a sweet potato. It’s true! All “yams” are in fact sweet potatoes, they just come in a wide variety of colours, textures and firmness!
Yes! You can peel and slice the sweet potatoes a day in advance, then cover and store in the refrigerator in an airtight container filled with water overnight for convenience! OR you can make these roasted sweet potatoes the day before and just warm them up in the oven before your big feast is served! See the tip below about giving them a nice broil!
You have options when it comes to this recipe. I kept it very simple and straightforward but feel free to play around with herbs, spices, brown sugar, etc.
In my opinion, these are a staple for your Thanksgiving or Christmas dinner table, but can be served alongside any main of your choice for a weeknight dinner! With a recipe this easy, you’ll be serving these any chance you can get.
The white potato is considered to be sweeter than the orange one, plus the orange one is considered to contain more beta-carotene than the white one. The white sweet potatoes are also milder in flavor.
- Make sure to cut your cubes into equal sizes, this will ensure they all roast evenly!
- Line your pan with parchment paper! I use parchment paper, you can use aluminum foil as well, but parchment paper works the best. If you don’t want to be scrubbing potatoes off your pan for days, it’s the way to go.
- If you like your roasted sweet potatoes extra crisp, turn the broiler on for maybe 2 or 3 minutes after the initial roasting and leave the sweet potatoes to broil until they are just the way you like them. Make sure you don’t forget to turn off the broiler or you might end up with ashes for dinner!
Transfer any leftover sweet potatoes to an airtight container and keep in the fridge. Properly stored, they will last for 3-5 days.
Make sure to freeze in a covered airtight container or heavy-duty freezer bag. Properly stored, they will maintain their best quality for 6 months, just make sure to cool them completely first.
Reheat in the microwave, skillet or oven until heated through.
To reheat frozen sweet potatoes, remove from freezer and bake in a 350°F oven for about 25 to 35 minutes or until heated through.
These crispy roasted sweet potatoes are concentrated in flavor and gooey on the inside. They require a little bit of work, but if you plan to eat them immediately the final result is totally worth it. The recipe is pure and simple, requiring just oil, salt, and pepper. Freshly cooked, they are tastier than cake. No joke.
Sweet potatoes become my staple
As I was growing up, I didn’t really appreciate sweet potatoes. They were something we ate at Thanksgiving, and that was about it. On other occasions, my carb-conscious mom would opt for sweet potatoes when the rest of the family was eating baked white potatoes. (It seems counter-intuitive, but “sweet” potatoes actually contain less starch by weight than white potatoes.) I would sneak a bite every now and then and enjoyed it, but I never thought to myself “I need more of this”.
As I started to eat plant-based, though, sweet potatoes seemed to be everywhere. They appeared in a dish I ordered from a local restaurant, along with ancient grains, mushrooms, pesto, greens, and seeds. It’s embarrassing to admit this – I’m usually decent at identifying flavors. But I tasted the sweet potato and told my wife that it was one of the best things I’d ever tasted, but couldn’t put my finger on the ingredient. She knew right away and told me, and I felt a little dumb. But from that point, I knew that a tiny piece of sweet potato could create immense flavor and satisfaction if cooked right.
I started to cook them and work them into daily meals. Even roasted whole, they are really flavorful and filling. And they’ve worked great as runners’ fuel, too.
After a while, though, I wanted to find a way to cook them perfectly, to get the purest flavor and best texture. So I started to research and experiment with different cooking methods and settled on one from The Complete Vegetarian Cookbook by America’s Test Kitchen.
So how about this method?
This method is a little more complicated than most. It involves slicing the sweet potatoes into round discs, oiling and seasoning, the discs, then putting them into the oven covered tightly with foil. After some cooking, you remove the foil and let the bottom side brown a bit. Then you flip the discs and brown the other side.
This method is awesome if you plan to serve and eat the sweet potatoes immediately and want them to be perfect.
Isn’t that a lot of work for a staple?
Yes, it is. For everyday eating, it makes much more sense to bake them in a way that saves time and effort. It’s really more of a special occasion kind of thing. Once these potatoes have been refrigerated, they lose a lot of what makes them amazing.
I plan to develop and share other sweet potato recipes in the future, so stay tuned. In the meantime, if you’d like to save time and effort, check out this recipe from Minimalist Baker (it involves cutting the potatoes and the baking time in half) and this one from Cook’s Illustrated (involves microwaving and then baking).
For sake of demonstration, I included sweet potatoes of different colors in the photos. While all these are delicious, they do have slightly different compositions and will cook slightly differently. If you want consistent results, use a single kind of potato.
For the record, the sweet potatoes with the light skin and light flesh came out the tastiest. But cooked individually I’ve had great results with all types.
You can peel the sweet potatoes if you prefer. I left the skins on and just scrubbed them and they came out great.