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.
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)
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:
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.
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
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.
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.Â
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.
Ingredients
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
Instructions
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.
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
Nutrition
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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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.
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.
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
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. 🙂
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!
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. 🙂
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 🙂
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 ????
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!
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.
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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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.
★★★★★
Ahh yay!! So glad you enjoyed this recipe, Larissa. 🙂
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.
★★★★★
Woo!! So glad you loved these, Karen!! 🙂
Try sumac on sweet potatoes–amazing!
will have this added to my to-cook-list.
can i bake this with a toaster oven?
Sure! I use my toaster oven to roast sweet potatoes all the time. 🙂
Do you roasted them with the peels on?
Yes, there are a lot of nutrients in the skin! Just be sure to wash them well.
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
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. 🙂
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!
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. 🙂
You can NOT go wrong with sweet potatoes in my book!
Totally agree! 🙂
yumm!! so simple yeso delish
https://aspoonfulofnature.wordpress.com/
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
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 ????
Great recipe, so simple and pretty – perfect for fall. Thanks!
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!
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!
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.
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:)
Sweet potatoes & cinnamon are like candy! I say 3 photos in a post.
Mmm I love sweet potatoes! These look fabulous!
Love this recipe! Never tried to do sweet potatoes with coconut oil-YUM!
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.
Yum! Also – I like more photos 🙂
Great! Thanks so much. Have a good journey and yay for pumpkin smoothies (pumpkin everything actually)!