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.

Sweet Potato Nutrition

Sweet potatoes are a powerhouse vegetable! They’re packed with fiber and vitamins and minerals such as potassium, calcium, vitamin A and vitamin C. They’re also high in antioxidants which help protect your body against free radical damage.

Studies have shown 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 delicious! Now you have no excuses to not incorporate them into your diet. (Source)

Glass mixing bowl with sweet potato chunks seasoned with pepper.

Buying & Storing Sweet Potatoes

When shopping for sweet potatoes, look for firm, unwrinkled skins. Sweet potatoes come in all different colors – creamy white, deep orange and purple. I usually buy Beauregard, Jewel or Garnet sweet potatoes just because those varieties are typically available at my local grocery stores. That said, Beauregard sweet potatoes tend to be stringier so when given the option I go for Jewel or Garnet.

Store your sweet potatoes in your pantry or on the countertop at room temperature. They’ll last about a week before they start to go bad (which usually means getting wrinkly and soft).

Difference Between Yams and Sweet Potatoes

Many grocery stores use the terms “yam” and “sweet potato” interchangeably, but the two are actually quite different.

Real yams have rough brown skin, starchy white flesh and a long, cylinder shape. Sweet potatoes usually have smooth, thin orange skin with orange, white or purple flesh. They’re shorter and wider than yams and have a much sweeter taste.

Even if you buy a “yam” at the grocery store you’re more than likely actually buying a sweet potato as yams aren’t widely available at grocery stores throughout the U.S.

Sweet potato chunks on a sheet pan before being roasted.

A sheet pan with chunks of sweet potato after being roasted.

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 sweet potato cubes 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 until sweet potatoes are fork tender. Remove from the oven, taste and season with additional salt if needed.

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

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 or as a side dish for dinner. Here are some ideas to incorporate roasted sweet potatoes into your routine:

  • Served with eggs – you can create a delicious hash with sweet potatoes + eggs or just eat the potatoes on the side like this hormone balancing breakfast bowl.
  • As a salad topper – I love adding warm (or cold) roasted sweet potatoes to my salads! I even have a recipe for sweet potato croutons.
  • As a snack – sometimes I reheat them in the oven, but I honestly LOVE roasted sweet potatoes cold, straight from the refrigerator.
  • In an egg bake or frittata – Throw your prepped sweet potatoes in an egg dish for extra fiber. Try my roasted sweet potato frittata recipe.
  • In chip dip – I’ve made this Southwestern chip dip with sweet potatoes and highly recommend it!
  • In soup – when in doubt, I add leftover roasted veggies to soup! Here’s a delicious sweet potato soup recipe you could try.
  • In a grain bowl – roasted sweet potatoes are delicious added to a grain bowl with rice, quinoa or farro. One of my favorites is this quinoa salad with kale and roasted sweet potatoes. This buddha bowl is also a delicious way to incorporate roasted sweet potatoes.
  • In tacos – swap the cauliflower for sweet potatoes in this cauliflower tacos recipe.
Roasted sweet potato chunks on a sheet pan.

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
  • cinnamon, salt + maple syrup or honey – sweet and salty
  • seasoned salt (like garlic salt!) – adds great flavor
  • garlic powder + black pepper – savory with a hint of sweet from the potato
  • cumin + chili powder or paprika – another delicious savory option
  • fresh herbs like parsley, thyme – I love adding fresh herbs to everything!
Sheet pan with roasted sweet potatoes.

How to Store and Reheat

To store leftovers, 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, air fryer or traditional conventional oven to maintain crispiness.

More Sweet Potato Recipes to Try

More Roasted Vegetables to Try

Be sure to check out all of my sweet potato recipes as well as the full collection of side dishes here on EBF!

Roasted Sweet Potatoes

5 from 5 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
  • ½ teaspoon sea salt
  • ¼ 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.
    Sweet potato chunks on a sheet pan before being roasted.
  • 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, until fork tender, tossing once half-way through. Remove from oven, taste and season with additional salt if needed. Serve warm or store leftovers in the fridge for up to 1 week.
    A sheet pan with chunks of sweet potato after being roasted.


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. helene
      October 3, 2022 AT 4:47 am

      very nice post thank you

    2. Hungry House
      September 29, 2022 AT 2:23 pm

      5 stars
      Nice Blog!

      1. Brittany Mullins
        September 30, 2022 AT 9:08 am

        Thank you so much!

    3. helene
      October 21, 2021 AT 4:28 am

      great work well done

      1. Brittany Mullins
        October 21, 2021 AT 1:12 pm

        Thanks! I so appreciate the feedback 🙂

    4. 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. 🙂

    5. 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!! 🙂

Parchment paper lined with protein balls.


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