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.
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
1 – 2 Tablespoons avocado or olive oil
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
optional seasonings: cinnamon, chili powder, cayenne pepper
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.
Serving Size:1/3 of recipe
Keywords: roasted sweet potatoes
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