Roasted Sweet Potatoes

Simple roasted sweet potatoes are made with a little oil and sea salt. They’re crispy on the outside while soft and pillowy on the inside. They make for a quick and easy side that you can pair with just about any main dish. 

Roasted sweet potatoes are a staple in our household. We have them for dinner often and I’ve been making a batch every week (sometimes twice a week) while doing my meal prep. I’ll have a big pot of quinoa cooking, eggs boiling, these little gems roasting all while chopping veggies for the week. Doing a bit prep work like this makes tossing together meals throughout the week a breeze and is a total game changer when it comes to healthy eating.

White bowl of chopped sweet potatoes that have been roasted.

Another game changer — these sweet potatoes!!

When sweet potatoes are roasted this way they turn out crispy on the outside while soft and pillowy on the inside. If it weren’t for the skin, they’d simply melt in your mouth.

I eat the taters throughout the week. I’ll have a few with eggs for breakfast, use a couple as a salad topper for lunch and occasionally eat a few as a snack. Sometimes I’ll reheat them in the toaster oven, but I also like them cold, straight from the fridge. <– Is that weird?

Overhead shot of white bowl with chopped sweet potatoes that have been roasted. "Coconut Oil Roasted Sweet Potatoes" title above bowl.

There’s honestly nothing crazy special about the recipe, but I wanted to share it for a few reasons:

  1. Roasted sweet potatoes rock!
  2. This recipe is a weekly staple.
  3. I’m going to be featuring one of my favorite breakfast recipes in the next few days and these sweet potatoes are part of it. Get excited. 🙂

Seasoning for Roasted Sweet Potatoes

Most of the time I just use oil and sea salt and find that to be flavorful enough, but I also like adding cinnamon and cayenne pepper for a sweet, savory, spicy flavor profile. Seasoned salt from Penzeys Spices is also delicious on roasted sweet potatoes.

If you try these roasted sweet potatoes please be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is super helpful for the EBF team and other readers. 



Roasted Sweet Potatoes

  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 45 minutes


Simple roasted sweet potatoes are made with a little oil and sea salt. They’re crispy on the outside while soft and pillowy on the inside. They make for a quick and easy side that you can pair with just about any main dish. 


  • 2 medium sweet potatoes
  • 1 Tablespoon avocado or coconut oil
  • 1/2 teaspoon sea salt
  • optional seasonings: cinnamon, sprinkle of cayenne pepper


  1. Preheat oven to 375°F. Chop sweet potatoes into medium-sized chunks. Not too small, but not too big either. Try to make them around the same size so that they are all done cooking at the same time.
  2. Place sweet potatoes, oil, salt in a large bowl and toss to combine. Pour onto a baking sheet and cook for 30-45 minutes, tossing once half-way through. Remove from oven, taste and season with additional salt if needed. Serve warm.

  • Category: Side
  • Method: Roast
  • Cuisine: American


  • Serving Size: 1/3 of recipe
  • Calories: 119
  • Sugar: 7g
  • Fat: 5g
  • Carbohydrates: 17g
  • Fiber: 3g
  • Protein: 2g

Keywords: roasted sweet potatoes

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  1. Was the flavor of coconut oil in your veggies something that you liked right away? I’m trying to transition from olive oil to coconut oil, but I’m not sure I’m on board yet! Wondering if that’s normal or if I maybe just don’t like it and should stick with olive oil 🙂

  2. Hi Brittany. Love your blog. Could you do a post sometime about your weekly food prep to make eating healthy whole food during the week easier? Thanks so much!

  3. What a great post! I have two huge sweet potatoes in my fridge looking for a purpose so this will definitely come in handy later this evening for dinner. Thank you for sharing! In terms of photos – I really don’t mind either way, both look great 🙂

    Bethany |

  4. LOVE roasting Brussels sprouts with coconut oil too. Gives such a yummy flavor! This will definitely become a part of my meal prep now!! Ps I’d totally eat these cold too ????

  5. If it’s a recipe with a few steps or is a little complicated, I like having more pictures and specifically more pictures of the process but if it’s a good simple one like this, I think one picture is just fine!

  6. I like to do my sweet potatoes just as you describes but add also turmeric and black pepper. And I’m with you eating them straight from the fridge!

  7. I usually like more photos and love more candid ones of the process, not just the finished product. I could go either way on the text on photos. I don’t really care 🙂 I have to remember to use coconut oil more. I usually just grab olive oil because I have it on the counter and I don’t have the melt it.

  8. This recipe is golden in my books because it is one, simple, and two, has two of the best ingredients – sweet potatoes and coconut! And I think your decision to use one picture is just fine. One to three pictures per recipe seems good, not too overwhelming with images but gives different angles and variety.

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