Roasted Sweet Potatoes


Easy roasted sweet potatoes made with just a little oil, salt and pepper. They’re a simple and quick 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 of 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.

When sweet potatoes are roasted this way they turn out crispy on the outside while soft and pillowy on the inside. If you decide to peel them (like I recommend) they simply melt in your mouth.

Wood spoon scooping up chunks of roasted sweet potatoes on a sheet pan.

Why Eat Sweet Potatoes?

Sweet potatoes are a powerhouse vegetable! They’re packed with fiber, vitamins and minerals. They’re also high in antioxidants which help protect your body against free radical damage. Studies have shown that sweet potatoes positively impact gut, brain, eye and immune health. And some studies have shown that certain antioxidants in sweet potatoes may protect against certain cancers. Bottom line? They’re SO good for you and so delicious! No excuses to not incorporate them into your diet.  (Source)

Roasted sweet potato chunks on a sheet pan.

How to Eat Roasted Sweet Potatoes

In my opinion, there is no wrong way to eat roasted sweet potatoes. They’re so versatile and work for just about any meal! I personally love having roasted sweet potatoes for breakfast. Here are some ideas to incorporate roasted sweet potatoes into your routine:

Glass mixing bowl with sweet potato chunks seasoned with pepper.

How to Roast Sweet Potatoes

Are you ready for this super simple recipe?!

Chop – Prep your sweet potatoes by peeling and chopping them into medium-sized chunks. Try to make them around the same size so that they all cook cohesively. In this recipe I recommend peeling the sweet potatoes, but often times I don’t peel them. It just depends on my mood.

Season – Toss your chopped sweet potatoes with oil and salt + pepper in a large bowl to combine. Pour onto a baking sheet. You can line the baking sheet with parchment paper for easy clean-up if you want!

Cook – Bake for 30-45 minutes at 400ºF, tossing once halfway through. Remove from the oven, taste and season with additional salt if needed.

Sweet potato chunks on a sheet pan before being roasted.

Roasted Sweet Potato Variations

You can’t go wrong with the classic oil and sea salt, but sometimes I like to spice it up and add some flavor variations! Here are some ideas:

  • cinnamon + cayenne pepper – sweet, savory and spicy
  • seasoned salt (like garlic salt!)
  • garlic powder + black pepper – savory with a hint of sweet from the potato

Bowl of roasted sweet potato chunks. A spoon and sheet pan with potatoes is beside the bowl.

How to Store and Reheat Roasted Sweet Potatoes

To store, let the sweet potatoes cool completely and then place in an airtight container. The sweet potatoes will last up to one week in the refrigerator. Like I mentioned earlier, I like eating my sweet potatoes cold sometimes but you can easily reheat them in a toaster oven or traditional conventional oven to maintain crispiness.

Sheet pan with roasted sweet potatoes.

More Sweet Potato Recipes to Try:

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

Roasted Sweet Potatoes

5 from 3 votes
Simple roasted sweet potatoes are made with a little oil, sea salt and pepper. They're a touch 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.
Sheet pan with roasted sweet potatoes.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 45 minutes
Servings 3 servings


  • 2 medium sweet potatoes, peeled and chopped into even chunks
  • 1 - 2 Tablespoons avocado or olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • optional seasonings: cinnamon, chili powder, cayenne pepper


  • Prep: Preheat oven to 400°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.
    Sweet potato chunks on a sheet pan before being roasted.
  • Roast: Place sweet potatoes, oil, salt and pepper 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.


Serving: 1/3 of recipe Calories: 115kcal Carbohydrates: 17g Protein: 1g Fat: 4g Saturated Fat: 1g Polyunsaturated Fat: 3g Sodium: 441mg Fiber: 3g Sugar: 4g
Course: Side
Cuisine: American
Keyword: roasted sweet potatoes


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Recipe Rating

    1. Larissa
      November 9, 2020 AT 3:02 pm

      5 stars
      Every time I have roasted sweet potatoes in the past, they turned out dry. Not these! They were crispy, yet fluffy, and I love that I can use various seasonings. Thank you for this recipe! It was a hit.

      1. Brittany Mullins
        November 10, 2020 AT 5:25 pm

        Ahh yay!! So glad you enjoyed this recipe, Larissa. 🙂

    2. Karen Wheeler-Williams
      November 9, 2020 AT 2:38 pm

      5 stars
      Delicious, I could not stop eating them. I used cayenne pepper, salt and avocado oil. I plan to do this every week and use in soups,breakfas, snack and try to add them to other meals.

      1. Brittany Mullins
        November 10, 2020 AT 5:27 pm

        Woo!! So glad you loved these, Karen!! 🙂

    3. Susan Berger
      November 9, 2020 AT 8:25 am

      Try sumac on sweet potatoes–amazing!

    4. iaminging
      January 4, 2016 AT 10:19 am

      will have this added to my to-cook-list.
      can i bake this with a toaster oven?

      1. Brittany Mullins
        January 4, 2016 AT 10:25 am

        Sure! I use my toaster oven to roast sweet potatoes all the time. 🙂

    5. Leslie
      November 16, 2015 AT 1:30 pm

      Do you roasted them with the peels on?

      1. Brittany Mullins
        November 16, 2015 AT 8:50 pm

        Yes, there are a lot of nutrients in the skin! Just be sure to wash them well.

Parchment paper lined with protein balls.


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