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. 


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Sheet pan with roasted sweet potatoes.

Roasted Sweet Potatoes

  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 3 servings
  • Diet: Vegan


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.


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


  1. 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.
  2. 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.
  • Category: Side
  • Method: Roast
  • Cuisine: American


  • Serving Size: 1/3 of recipe
  • Calories: 115
  • Sugar: 4g
  • Sodium: 441mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 3g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: roasted sweet potatoes

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Recipe rating

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

      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

      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.

    6. elayeyouareeen
      September 25, 2015 AT 11:56 am

      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 🙂 peanutbutterismyboyfriend.blogspot.com

      1. Brittany Mullins
        September 25, 2015 AT 6:01 pm

        I think it does take some time to adjust. Unrefined extra-virgin coconut oil is the least processed, but it’s also has the strongest coconut aroma and flavor. Maybe try buying a refined version (like this: http://amzn.to/1JujaRw) to see if you like that better. It’s definitely less coconuty. 🙂

    7. Arianna
      September 20, 2015 AT 3:55 pm

      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!

      1. Brittany Mullins
        September 20, 2015 AT 5:27 pm

        Hi Arianna. Thank you so much! I’d love to do a post about my weekly food prep sometime. I’m traveling this week so I won’t be doing it but I’ll try to take photos next week. 🙂

    8. bemomstrong
      September 20, 2015 AT 6:48 am

      You can NOT go wrong with sweet potatoes in my book!

      1. Brittany Mullins
        September 20, 2015 AT 5:29 pm

        Totally agree! 🙂

    9. Bethany Austin
      September 18, 2015 AT 5:36 am

      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 | curlyandowrdy.blogspot.co.uk

    10. emily
      September 18, 2015 AT 1:05 am

      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 ????

    11. Christine (The Raw Project)
      September 17, 2015 AT 6:33 pm

      Great recipe, so simple and pretty – perfect for fall. Thanks!

    12. Lauren
      September 17, 2015 AT 5:45 pm

      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!

    13. Tracey C
      September 17, 2015 AT 4:22 pm

      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!

    14. amanda
      September 17, 2015 AT 1:01 pm

      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.

    15. athleticavocado
      September 17, 2015 AT 12:38 pm

      i usually just do coconut oil and salt and pepper on sweet taters but I need to try them with cinnamon and cayenne pepper! Yum:)

    16. Megan @ Skinny Fitalicious
      September 17, 2015 AT 11:29 am

      Sweet potatoes & cinnamon are like candy! I say 3 photos in a post.

    17. Erin @ Her Heartland Soul
      September 17, 2015 AT 10:59 am

      Mmm I love sweet potatoes! These look fabulous!

    18. Kristin
      September 17, 2015 AT 10:59 am

      Love this recipe! Never tried to do sweet potatoes with coconut oil-YUM!

    19. Ruth
      September 17, 2015 AT 10:34 am

      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.

    20. Marie
      September 17, 2015 AT 9:21 am

      Yum! Also – I like more photos 🙂

    21. Arianna
      September 21, 2015 AT 3:29 pm

      Great! Thanks so much. Have a good journey and yay for pumpkin smoothies (pumpkin everything actually)!

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Parchment paper lined with protein balls.


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