Oven Roasted Sweet Potato Halves
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These roasted sweet potato halves are tender and creamy on the inside with golden, slightly crispy edges. They cook in about half the time as a whole baked sweet potato, making them an easy side for just about anything.
Table of Contents
- Why I Love These Roasted Sweet Potato Halves
- Ingredients Needed
- How to Make Baked Sweet Potato Halves
- Brittany’s Tips for the Best Roasted Sweet Potato Halves
- How to Serve Roasted Sweet Potato Halves
- How to Store + Reheat
- Frequently Asked Questions
- More Sweet Potato Recipes
- Roasted Sweet Potato Halves Recipe
Why I Love These Roasted Sweet Potato Halves
These baked sweet potato halves are my new favorite way to cook sweet potatoes. They cook up in about half the time as a whole baked sweet potato, and there’s no need to chop them into chunks, which makes this method even easier.
The bottoms get perfectly golden (even a little crispy) while the inside turns out soft and creamy every time. I used to rely on my baked sweet potato recipe or classic roasted sweet potatoes, but this method has quickly become my go-to.
I love meal prepping a few at the beginning of the week to have on hand for easy lunches and dinners. They’re perfect for serving alongside a protein like grilled chicken breast or my maple glazed salmon.
Ingredients Needed
You only need a few simple ingredients for this recipe, and it’s easy to scale depending on how many you’re serving.
- sweet potatoes – use as many as you’d like. This recipe works for one or two potatoes or a whole batch for meal prep.
- avocado oil spray (or olive oil) – helps the edges get golden and caramelized.
- sea salt – brings out the natural sweetness of the potatoes.
That’s it! You can keep them simple or add extra seasonings depending on how you plan to serve them.
How to Make Baked Sweet Potato Halves
Step 1: Preheat your oven to 400°F. Wash and scrub the sweet potatoes, then pat them dry. Slice each potato in half lengthwise, lightly coat the cut side with oil and sprinkle with salt.
Step 2: Place the sweet potatoes cut side down on a baking sheet and roast for 25–30 minutes, until the bottoms are golden and the centers are soft and tender.
Brittany’s Tips for the Best Roasted Sweet Potato Halves
- Place cut side down: Don’t skip placing the sweet potatoes cut side down. This is what gives you those golden, slightly crispy edges while keeping the inside soft and creamy.
- Use similar-sized potatoes: You want the potatoes to cook evenly and not have some done before others.
- Don’t overcrowd the pan: Give the potatoes space so they roast instead of steam. Use two pans if needed.
How to Serve Roasted Sweet Potato Halves
These roasted sweet potato halves are super versatile and can be served in so many different ways:
- Simple side: Serve alongside your favorite protein like grilled chicken, salmon or steak. Some ideas: air fryer filet mignon, pan-seared mahi mahi and apple cider vinegar chicken.
- Stuffed sweet potato halves: Load them up with toppings like black beans, peppers and a creamy dressing, like my black bean stuffed sweet potatoes. You can also fill them with chili and your favorite toppings—try my healthy turkey chili or vegetarian chili.
- Loaded baked potato style: Add butter, sour cream (try my cashew sour cream for a dairy-free option), cheese, bacon and green onions for a more classic vibe.
- Sweet option: Top with butter, cinnamon and sea salt, then drizzle with maple syrup or honey for a cozy, sweeter option.
How to Store + Reheat
- Refrigerator: Let the roasted sweet potato halves cool completely, then store in an airtight container in the fridge for up to 4–5 days.
- Reheating: For the best texture, reheat in the oven or air fryer at 375°F for 8–10 minutes, or until warmed through and the edges are slightly crisp again. You can also microwave them for 1–2 minutes, but they’ll be softer and won’t have those crispy edges.
Frequently Asked Questions
Most sweet potato halves will be done in about 25–30 minutes at 400°F, depending on their size.
Yes, you can freeze them, but keep in mind the texture will be softer once reheated. To freeze, let the sweet potatoes cool completely, then store in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge before reheating.
I like using medium orange-fleshed sweet potatoes (sometimes labeled as yams at the store). They’re naturally sweet and get super soft and creamy when roasted.
Nope! The skin helps hold the halves together and gets slightly crispy when roasted. Just give them a good scrub before slicing.
Make sure you place them cut side down and don’t overcrowd the pan. You also want a hot oven so the bottoms can caramelize properly.
More Sweet Potato Recipes
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Roasted Sweet Potato Halves
Ingredients
- 2 medium sweet potatoes
- Avocado oil spray, or olive oil
- Sea salt, to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- Wash and scrub the sweet potatoes, then pat them dry. Slice each one in half lengthwise so you have two even halves.2 medium sweet potatoes
- Lightly spray or rub the cut side of each sweet potato with oil. Sprinkle with sea salt, making sure it’s evenly coated.Avocado oil spray, Sea salt
- Place the sweet potatoes cut side down on the baking sheet or in your air fryer basket. Roast for 25–30 minutes, depending on size, until the sweet potatoes are fork tender and the cut side is nicely caramelized.
- Flip the sweet potatoes over and let them cool slightly before serving. Add your favorite toppings or enjoy as is.
Notes
- Use similar-sized potatoes: This helps them cook evenly so you don’t end up with some overdone and some undercooked.
- Don’t overcrowd the pan: Give the potatoes space so they roast instead of steam.
- Adjust cook time as needed: Smaller potatoes will cook faster, while larger ones may need a few extra minutes.
- Storage: Store leftovers in an airtight container in the fridge for up to 4–5 days. Reheat in the oven or air fryer at 375°F to bring back those crispy edges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made a batch of these for meal prep and honestly they didn’t even make it to the fridge. Ate two straight off the pan. So simple and the caramelized bottoms are absolutely everything!! Making these every week from now on.